CaneDog
eXtreme
Thanks to the generosity of @NJChilehead (much appreciated!), I'm now the proud owner of a bunch of fig cuttings, which I'm in the process of getting going for the 2025 season. I've had interest in growing figs before, but the opportunity never really fell into place. Now that it has, I've been delving into learning about the varieties and cultivation techniques and I'm pretty excited about it.
Here are the varieties (# of cuttings) I'm working with and a paraphrase of some of NJC's comments about each.
Pananas Purple (2): Mt. Etna type. Smaller fruit with delicious, mixed-berry flavor. Productive and cold hardy. Ripens to deep purple with red inside.
Kristy's (1): Unknown Mt. Etna type. Delicious and productive with cherry-strawberry flavor. Very cold hardy. Ripens to deep purple with red inside.
Dan's Italian Honey (1): Latarulla-type honey fig. Productive and cold hardy. Larger figs than the Mt. Etnas. Well suited to my Western Washington climate. Ripens to green with a white interior.
Peter's Honey (2): Dottato-type honey fig. Slightly later than Italian Honey. Well-suited to my local climate. Ripens to green with an amberish interior with a light blush.
Scott's Little Ruby (3): Small tree with dwarf figs. Very nice, sugar-berry-figgy flavor when fully ripened. Cold hardy. Ripens to a light brown with light red inside.
Smith (1): A mid-season fig. Quite cold sensitive. Ripens to a green-brown with sugar spots and deep red inside.
Mario's Pellegrino (2): Large, great-tasting figs with strong berry flavor. Ripens to a brown-green with deep red inside.
I was a little slow in getting these going on receipt, so the first thing I wanted to do was get them hydrated. I re-cut the bottoms because I'd let them dry a bit and the fresh wood looked great. My plan was to sanitize them with a brief soak in a bleach solution, so I figured pre-hydrating them would also help prevent them from soaking up too much of the bleach.
Here's some pic's of the start of the process, from yesterday.
I started by making new cuts just a little into the ends to reach fresh tissue. You can see from the top cuts how the bottom cuts were drying out some. The 5" clear pots on the left are what I'll be planting them into in a few days to root them.
Each variety got a shot glass with a label and some drinking water.
I put them all into a good-sized brewing kettle and sprayed it a little to increase the humidity.
Covered up and ready to rehydrate overnight.
Here are the varieties (# of cuttings) I'm working with and a paraphrase of some of NJC's comments about each.
Pananas Purple (2): Mt. Etna type. Smaller fruit with delicious, mixed-berry flavor. Productive and cold hardy. Ripens to deep purple with red inside.
Kristy's (1): Unknown Mt. Etna type. Delicious and productive with cherry-strawberry flavor. Very cold hardy. Ripens to deep purple with red inside.
Dan's Italian Honey (1): Latarulla-type honey fig. Productive and cold hardy. Larger figs than the Mt. Etnas. Well suited to my Western Washington climate. Ripens to green with a white interior.
Peter's Honey (2): Dottato-type honey fig. Slightly later than Italian Honey. Well-suited to my local climate. Ripens to green with an amberish interior with a light blush.
Scott's Little Ruby (3): Small tree with dwarf figs. Very nice, sugar-berry-figgy flavor when fully ripened. Cold hardy. Ripens to a light brown with light red inside.
Smith (1): A mid-season fig. Quite cold sensitive. Ripens to a green-brown with sugar spots and deep red inside.
Mario's Pellegrino (2): Large, great-tasting figs with strong berry flavor. Ripens to a brown-green with deep red inside.
I was a little slow in getting these going on receipt, so the first thing I wanted to do was get them hydrated. I re-cut the bottoms because I'd let them dry a bit and the fresh wood looked great. My plan was to sanitize them with a brief soak in a bleach solution, so I figured pre-hydrating them would also help prevent them from soaking up too much of the bleach.
Here's some pic's of the start of the process, from yesterday.
I started by making new cuts just a little into the ends to reach fresh tissue. You can see from the top cuts how the bottom cuts were drying out some. The 5" clear pots on the left are what I'll be planting them into in a few days to root them.
Each variety got a shot glass with a label and some drinking water.
I put them all into a good-sized brewing kettle and sprayed it a little to increase the humidity.
Covered up and ready to rehydrate overnight.
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