My Alma (purchased at Fanick's Nursery in San Antonio, which also carried Blue Giant) took a few years to get going. I planted it in-ground. It died to the ground in 2003 and 2004. Since then it has survived the winters, producing a few fruit in 2005, more in 2006 and 50 or more this year. The figs are very good, sweet with a delicate, candy-like flavor. As Ray Given and others note, it is very "weedy". The suckers have to be periodically trimmed to keep the tree productive. Some trees do well in particular climates. Reportedly, the fruit buds are cold-sensitive on Alma, which might partially account for its lack of productivity in cooler zones.

Hi, total newbie here. I have a similar question. I have a fig bush that has been unmaintained in the past 3-4 years. It is only about 3 metres, and has much more branches, like 20 or so. Can I prune similar to Herman's advice, but in early Winter here? Should I cut to a particular location (e.g. bud facing outwards?). The branches are about 1 inch thick. Can I use a saw to prune? thanks heaps.

Remember that figs thrive on having their roots greatly confined. In Italy and Greece (and Spain too, I'm advised, these trees grow out of rock faces, old walls and vertical drops without any semblance of soil at all - and are full of fruit. I used to live in Aldershot, Hampshire, (Area 8b) and we had a SW facing rear garden. I planted a fig up against the wall, facing the sun, and as it was right next to, and overlooking the Patio, we dug the hole deep. put a whole patio paving slab in the bottom, layered with flint rocks, then three other vertical slabs forming the 3 sides of a 'box' (the house wall providing the 4th. Filled in with good compost mixed with a lot of gravel, planted the ('Brown Turkey) fig. And waited. 3 years later, the top leaves were brushing the roof guttering, and we gathered 4 lbs of figs. (The fig also fruited in year 2 &3, but not as abundantly.) year 5, a heavy late frost wiped out a lot of the fruits, but we still got quite a few. If you give a fig unrestricted growth, it will focus on leaf and not fruit production.

For making jam figs just need to be rinsed briefly in room temp water, like you would blueberries. What kind of dirt is going to be up in those trees? No boiling water, scrub brush, sanitizing, or peeling needed for Brown Turkey figs, ever. For freezing, I trim off the stem, cut them in half or fourths, put them in a plastic bag and cover that with foil (plastic breathes, foil doesn't). If you are getting just a few at a time put them in a large plastic freezer box and add the fresh ones to the frozen ones. Defrost in refrigerator for a couple of hours - not on the counter and don't nuke them, they don't have to be completely defrosted to make into jam. Brown Turkey Fig Jam Rinse and quarter 2# figs (about 5-6C prepared, or @42 small figs) In a large pan on medium heat put 1/2 C bottled lemon juice, 3/4 C water, and stir in 1 1/2 packets dry pectin (5 T if bulk) until mixed. Add the figs and (optional) use a stick blender after they have warmed. Raise heat to medium high (#8 of 10). Stir often until the mix starts to simmer then constantly to bring to a full boil. Add 7 C sugar and stir to dissolve, then stir constantly to bring to a full boil, then time constant boiling for 1 minute. Take off the heat. Let it rest a minute or two and skim some of the seeds off if you want to - most all rise to the top - I use a small fine sieve. Put in 8 half-pint jars, wipe rims, put on lids and bands. BWB 10 minutes. For Low Sugar Fig jam use 5 C figs, 1 1/2 pkts low-or-no sugar pectin, 1/3 C lemon juice, 1/4 C water, only 3 C sugar, and follow the same directions. It will not be as firm as jam and will not fill as many jars. Nancy