• Everything other than hot peppers. Questions, discussion, and grow logs. Cannabis grow pics are only allowed when posted from a legal juridstiction.

CaneDog FigGlog 2025

I follow the FigGlog with great interest! it's very nice to see the cuttings and the developing figs. It's funny to me that many figs have an Italian name... we've always eaten figs (when I was little I used to pull down the branches from a large black fig plant in my grandfather's garden with a hooked wooden stick) but we hadn't a naming culture as I imagine it is among modern cultivators today. We only talked about dimensions and colors... I remember a Calabrian friend who always talked about some very small, very sweet white figs (not green) that only grew in one place in the south. Unfortunately I've never tried them. The culture of seeking varieties must have had a lot of work to do in Italy and the mediterranean countries!
Anyway "i fichi sono fichi" (figs are cool), except when I was finding wasps inside 🤣
 
I remember a Calabrian friend who always talked about some very small, very sweet white figs (not green) that only grew in one place in the south. Unfortunately I've never tried them. The culture of seeking varieties must have had a lot of work to do in Italy and the mediterranean countries!
Anyway "i fichi sono fichi" (figs are cool), except when I was finding wasps inside 🤣

I have a Calabrian friend who has two heirloom trees, one is a big honey-flavored fig that ripens to green (greenish-yellow, really) and is white inside with a pink blush. This one is very similar to figs that circulate here in the states that are just called Fico Bianco. The other also ripens to greenish-yellow but is reddish inside and very sweet with undertones of berry. He likes the bigger one, but I think the smaller one tastes better based on my limited exposure to both.

Regarding the wasp, a little extra protein! :)
 
Maybe I found them: pic 1, pic 2. I called another calabrian friend of mine and his aunt used to send him those dry figs. The cultivar is "dottato", we have two DOP (Protected Designation of Origin), one in Calabria and the other one in Campania. In Calabria they are also used to flavor grappa (italian pomace brandy) :beer:
It's cool that there are so many varieties and from different origins - kind of like peppers, just a bigger resource investment to try out a new variety. It may be premature, but I've started thinking about how I might use the figs when I get a decent harvest. I hadn't thought about booze, but I suppose a fig cider would work and could be an easy small-batch preparation. Might be a while before I get a enough of a harvest to dedicate that many to a cider, though, even a small batch.
 
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Lots of activity on the figs lately. I think if I'd been right on top of things when the cuttings arrived I'd be a couple weeks ahead on rooting. It's been 38 days total and 26 days since I got everything set up properly to keep their heat at 76F/24.5C. I think it was under two weeks ago that I bumped their temps up to 80F/26.5C.

Overall, confirmed rooting is 8/12 and, excepting only the Kristi's, at least one of each variety has roots against the glass.
2/2 Pananas Purple.
0/1 Kristy's.
1/1 Dan's Italian Honey
1/2 Peter's Honey
1/3 Scott's Little Ruby
1/1 Smith
1/2 Mario's Pellegrino

The two pananas purple are thicker, more lignified cuttings, and show roots despite that one has no sign of activity at the nodes and the other, minimal. They're the two "sticks" toward the lower right of the first pic, below.

Here's a couple pics. Root pics wouldn't be too impressive at this point, but I can see that changes are happening reasonably rapidly. I pulled everything out today and wiped the tub clean. No issues with mold, despite the humidity.
20250203 FigTote1.jpg


This is the Smith. It's one of the bigger more lignified cuttings along with the two Pananas Purple and the Kristi's. Comparing these to the thinner cuttings, the thicker cuttings seem to have developed roots sooner and foliage later. The Smith is the only thicker cutting showing any significant foliage despite that 3/4 of these have now rooted.
20250203 SmithLeaves(Rooted).jpg
 
Today I split up the 12 fig cuttings, leaving the 8 rooted ones in the big tote and moving the 4 that don't yet show roots into a Coleman cooler that I use for pepper germination. The cooler is smaller, but big enough to hold the 4 that are still rooting, and it holds heat a lot better than the tote. The idea is to start opening the top on the big tote progressively to harden off the rooted figs to drier and slightly cooler conditions than they've had during the initial rooting process.

Below are a few pics of what the cuttings look like now. I saw some upper development on the Kristi's, which I'm happy to see, but no roots yet.

Pete's Honey. Lots of top growth, but the roots are progressing slowly, at least what I can see of them. This guy has the least visible roots of any of them and it wasn't the most recent to show roots. Hopefully it's doing okay and it will pick up the pace of its root growth.
20250208 Pete'sHoneyTop.jpg

20250208 Pete'sHoney2Roots.jpg


Mario's Pellegrino's roots are developing faster than the Pete's Honey, but it's similarly "top-heavy" in its development.
20250208 Mario'sPTop.jpg

20250208 Mario'sPRoots.jpg


This SL Ruby has the best looking roots at this point and what I'm thinking is well-balanced development.
20250208 SLRubyTop.jpg

20250208 SLRubyRoots.jpg


The Smith is another that's fairly balanced, with a solid branching root on each side of the cup.
20250208 Smith'sTop.jpg

20250208 Smith'sRoots.jpg


This Pananas Purple has nice root development, but nothing going up top yet. The other P Purple also has good root development plus an odd little shoot of growth up top. I suspect cuttings like these with their roots growth ahead of their foliage growth will be easier to harden off.
20250208 PananasPurplePlant.jpg

20250208 PananasPurpleBoth.jpg
 
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