The chief constituent of Figs is dextrose, of which they contain about 50 per cent. A sort of cake made by mashing up inferior Figs serves in parts of the Greek Archipelago as a substitute for bread. Alcohol is obtained from fermented Figs in some southern countries, and a kind of wine, still made from the ripe fruit, was known to the Ancients and is mentioned by Pliny under the name of Sycites. It is considered that the laxative property resides in the saccharine juice of the fresh fruit and in the dried fruit is probably due to the indigestible seeds and skin. The Compound Syrup of Figs is a stronger preparation, composed of liquid extract of senna, syrup of rhubarb and Syrup of Figs, and is more suitable for adults.
Figs are demulcent as well as nutritive.
Demulcent decoctions are prepared from them and employed in the treatment of catarrhal affections of the nose and throat. Roasted and split into two portions, the soft pulpy interior of Figs may be applied as emolient poultices to gumboils, dental abscesses and other circumscribed maturating tumours. The milky juice of the freshly-broken stalk of a Fig has been found to remove warts on the body. When applied, a slightly inflamed area appears round the wart, which then shrivels and falls off. The milky juice of the stems and leaves is very acrid and has been used in some countries for raising blisters.