The fig is a tasty member of the ficus family that has been cultivated by humans for thousands of years. The fig probably originates in Asia, but it has since spread all over the world, preferring temperate dry climates for the best fruit production. Fig remnants have been recovered from Neolithic sites, as well as from ancient Greece and Rome, indicating that humans and figs have a long, illustrious, and delicious history together. Figs come in a number of types and varieties, some of which are more widely cultivated than others.

Fig trees can grow up to 50 feet (15 meters) tall and are very wide and sprawling. They will choke out any growth underneath them, so caution is advised when planting them. For maximum fruit production, figs need full sunlight, and they prefer areas with minimal wind. The plant has shallow, spreading roots and large leathery leaves with deep lobes. The exterior of a fig can range from pale green when ripe to almost black, and usually, the rind of the fig can be eaten along with the contents.

The fig fruit is an interesting botanical structure, more accurately termed a synconium. The fig fruit, unlike most other fruits, is not the matured ovaries of the parent plant. Figs are, in fact, inverted flowers, with the edible part of the fruit consisting of stem tissue. The inside of the fig, when split open, consists of flower structures and unfertilized ovaries, which are sometimes mistaken for the seeds of the fig.

There are four primary types of fig, with the Common Fig being most heavily cultivated commercially. This type produces figs without fertilization. Smyrna and San Pedro figs both produce fruit that is fertilized by the Caprifig, and these fig fruits contain seeds. Smyrna figs are often dried for sale.

There are a wide variety of figs within each type. Mission Figs, a California varietal, are one of the most popularly sold varieties. They are black and teardrop shaped, with the velvety outer skin common to all figs. Calimyrna figs, another popular type, are seeded and pollinated by wasps. Calimyrna figs have a rich nutty flavor that is well worth the peculiar sensation of seeds cracking in the teeth.

Fresh figs are extremely fragile and will not keep for more than a few days under refrigeration. They do, however, dry and freeze well, and dried figs are a popular snack in many parts of the world. Dried figs should always be kept in a cool, dry place to prevent rot or damage. When eating fresh figs, consumers are advised to take plentiful water with them to avoid unfortunate intestinal results.