Ficus Houseplants - How To Care For A Ficus Tree Image by Watcha By Heather Rhoades Ficus trees are a common plant in the home and office, mainly because they look like a typical tree with a single trunk and a spreading canopy. But for all of their popularity, ficus plants are finicky. However, if you know how to care for a ficus tree, you’ll be better equipped with keeping it healthy and happy in your home for years. Learn About Ficus Houseplants What is commonly referred to as a ficus is technically a weeping fig. It’s a member of the Ficus genus of plants, which also includes rubber trees and fig fruit trees , but when it comes to houseplants, most people refer to a weeping fig (Ficus benjamina) as simply a ficus. Ficus trees can maintain their tree-like shape regardless of their size, so this makes them ideal for bonsais or for massive houseplants in large spaces. Their leaves can be either dark green or variegated. In recent years, some imaginative nurseries have started to take advantage of their pliable trunks to braid or twist the plants into different forms.

Growing Ficus Indoors Most ficus trees enjoy bright indirect or filtered light with variegated varieties happily able to take medium light. Bright, direct light may result in scalding of the leaves and leaf loss. Ficus trees also cannot tolerate low temperatures or drafts. They need to be kept in temperatures above 60 F. (16 C.) and actually prefer temperatures above 70 F. (21 C.). Cold drafts from windows or doors will harm them, so make sure to place them somewhere where drafts will not be an issue. How to Care for a Ficus Tree When growing ficus indoors, it’s important to maintain a relatively high humidity around the plant. Regular misting or setting the ficus tree on a pebble tray filled with water is a great way to increase their humidity , but keep in mind that while they like high humidity, they don’t like overly wet roots. Therefore, when watering, always check the top of the soil first. If the top of the soil is wet, don’t water as this means they have enough moisture. If the top of the soil feels dry to the touch, this indicates that they need water.

Also while caring for a ficus plant, be aware that they are rapid growers and require plenty of nutrients to grow well. Fertilize once a month in the spring and summer and once every two months in the fall and winter. Common Problems When Caring for a Ficus Plant Almost everyone who has owned a ficus tree has asked themselves at some point, “Why is my ficus tree dropping its leaves?” A ficus tree losing its leaves is the most common problem these plants have. Leaf drop is a ficus tree’s standard reaction to stress, whether it’s from any of the following: Under watering or over watering Low humidity Change in temperature (too hot or cold) Pests If your ficus is losing its leaves, go through the checklist of proper ficus tree care and correct anything that you find wrong. Ficus are also prone to pests such as mealybugs , scale and spider mites . A healthy ficus tree will not see these problems, but a stressed ficus tree (likely losing leaves) will surely develop a pest problem quickly. “Sap” dripping from a ficus houseplant, which is actually honeydew from an invading pest, is a sure sign of an infestation.

Treating the plant with neem oil is a good way to handle any of these pest issues. The Sycamore fig (Ficus Sycamorus) | Trees of Joy The Sycamore fig (Ficus Sycamorus) Posted by treesofjoy on Jul 19, 2011 10:00 pm The sycamore fig Ficus Sycamorus is native to the middle east and parts of Africa. The name sycomorus came from the Greek Syca-Morus Which means Mulberry fig. The leaves are similar in shape to mulberry and the fruit looks very similar to the common fig, except its smaller. The fruits grow on clusters attached to the bark. The fruit have a very sweet aroma. It tastes different than the common fig, a little sweeter and very aromatic. The fruit of the sycamore fig is not grown commercially. However, you may find fruits of the Sycamore fig selling in Israeli farm markets. The trees are not as cold hardy as the common fig Ficus Carica. They are usually grown in the warmer regions of the Middle east and Africa. The Sycamore fig was mentioned a few times in the bible.

Amos 7: 14: I was neither a prophet nor a prophet’s son, but I was a shepherd, and I also took care of Sycamore-fig trees. The prophet Amos occupied the most humble position in the society of his day. No one but the poorest cultivated sycomore figs for it was hard labor. Also mentioned in the new testimont, Luke 19: 3: He wanted to see who Jesus was, but being a short man he could not, because of the crowd. So he ran ahead and climbed a Sycamore-fig tree to see him, since Jesus was coming that way. Sycamore trees were planted on the sides of roads to provide shade and some were planted along the road that Jesus took. Fruit set requires pollination with the help of Fig Wasps. Flowering and fruiting occurs year-round, peaking from July to December. Here's a great video on fig wasps and the Sycamore figs.

Figs, Strangler, Banyan and Strangler | Eat The Weeds and other things, too Figs, Strangler, Banyan and Strangler by Green Deane in Edible Raw , Fruits/Berries , Greens/Pot Herb , Miscellaneous , Plants , Trees/Shrubs Wild Ficus: Who Gives An Edible Fig? It’s only 90 miles to the east, and 117 to the west, but the Strangler Fig and Banyan trees will grow farther south and on each coast but not here in Central Florida. One is a native, and one came from India, but they’re cousins none the less, figs as it were, and in the greater Mulberry family. You didn’t know figs and mulberries were related? You do now. Strangler Fig The trees take over in similar ways. The Strangler Fig often starts as an epiphyte, a seed “deposited” by a bird in the top of a tree. The fig sends a root down to find earth. Once it does It slowly takes over the tree, enveloping it, sending down more roots. In time it becomes a huge tree. Usually the original victim simply dies and disappears.

The Banyan “walks.” The first time you see one you are amazed. The horizontal branches send down vertical “prop” roots that grow into trunks. The tree simply keeps growing out and down, covering acres. Nearly everything under its shade dies. The Florida fig is Ficus aurea, FYI-kuss AR-ree-ah, or FEEK-uss AW-ree-ah, Ficus is an old Latin name for the tree or fruit and probably comes from the older Greek word for fig, Siga (SEE-gah and earlier sykon.) Aurea means golden, referring to the figs’ color when ripe. The Miccosukee and Creeks indians called the tree a phrase that gets translated into the “sticks to you” perhaps a reference to the latex sap. They ate the ripe fruit, used the stems for arrows, made bowstring and netting out of the bark of the roots. They used latex to treat wounds. That latex can also be used to curdle milk for cheese making. The Indians also used the dried latex like gum.

One Banyan Tree The Banyan tree is also a fig, now called Ficus benghalensis (ben-gal-EN-sis) meaning from Bengal. The largest is in India and covers four acres. It has a circumference of about a half a mile, is some 80 feet high and has (as of 2008) 2880 aerial roots reaching down to the ground. It is said it can shelter 2,000 people. The reddish fruit of the Banyan tree is not toxic per se but they are barely edible, the worst of famine food. While its leaves are said to be edible, they are more often used as plates and for wrapping food. Fig leaves are also used to impart flavor to fire cooked foods. Some fig leaves in some areas are cooked and eaten. There is only one original reference to the leaves of the F. benghalensis as being edible so I would view it as suspect. I would want more independent confirmation before I tried to eat one. But, I would cook with it and wrap with it. The Banyans grow in the warmer areas of the United States including Florida, Texas, Arizona and Southern California.

A third fig in Florida is the Shortleaf Fig or Ficus citrifloia. As its name implies it has leaves similar to citrus trees. The one-inch fruit goes from yellow to dark red when ripe. It is edible but not prime — tasteless actually — and is not improved by cooking. On a personal note, I have a fig tree in my front yard that is at least 80 years old, and probably much more, from the Azores. Of course, the fig would not be allowed in the United States now but it got here when folks weren’t concerned about such things. The grandfather of a friend married a Portuguese woman back in the 1930s. She was from the Boston area but her family was directly from the Azores, Portuguese being their first language as in my family Greek was. Either she or her relatives brought a cutting from a fig tree in the Azores to Florida via Boston and planted it next to their house in DeLand, Florida. Some 70 years later the original slip, now an aging tree, was losing a battle with dry rot so I took several slips off the tree and got them to root.

The tree is gone now but at least four of those slips are still growing and are now trees themselves. They grow big green figs similar to the Kalamata figs of my ancestral home, the Mani, in Greece. That tree, or it clones, has been in the presence of a lot of human life. How old was it on the Azores before a slip was taken? We’ll never know. That slip endured several thousand miles at sea and then a slow 1,200 mile drive down the east coast of the United States. It grew next to the house where Vern Gifford raised two kids, saw numerous grandchildren and went quickly while in his 90s. And the tree lives on. Also edible: Ficus auriculata, fruits; Ficus benjamina, ripe fruit; Ficus carica, ripe fruit; Ficus capensis, fruit, young aerial shoots eaten as a vegetable, bark is chewed with cola nuts to alleviate thirst; Ficus elastica, fruit and young leaf shoots cooked.

This is the infamous “rubber plant” in home and offices around the world; Ficus glomerata, young shoots cooked, Ficus hirta, very young top shoot eaten raw, ripe fruit edible; Ficus insipida, fruit sometimes good to eat; Ficus lacor, young shoots and sour leaves eaten raw or cooked. Fruit also edible; Ficus laevigata, ripe fruit; Ficus palmata, fruit edible, unripe figs and leafy young shoots boiled and fried and used as a green vegetable; Ficus pseudoplama, young leaves are eaten raw in salads or cooked as a potherb. Fruits also edible; Ficus pumila, ripe fruit; Ficus racemosa, ripe fruit edible, unripe fruits picked, young shoots eaten raw or cooked; and, Ficus sycomorus, fruit edible, leaves eaten in soups. Two factoids: Figs are pollinated by a wasp that crawls into the developing fruit. Its “blossoms” all face inward. And the fig tree, called “sycamore” in the Bible, was a common wood for caskets back then. It is the most common ancient casket wood found today.

Green Deane’s “Itemized” Plant Profile IDENTIFICATION: Strangler fig: Tree to 65 feet, milky sap, orange twigs, smooth gray or light brown bark, flaking, many ariel roots. Leaves alternate, stalked, oblong, oval or elliptic, pointed or wedge shaped, two to five inches long, leathery, dark glossy above, paler below. Fruit stalkless, yellow when unripe, dark red when ripe, about one half inch wide. TIME OF YEAR: All year ENVIRONMENT: Hammocks, pine lands, old residential areas METHOD OF PREPARATION: Raw fruit out of hand. Latex as chewing gum. Banyan leaves can be used as plates and to wrap food. If you would like to donate to Eat The Weeds please click here .

{ 13 comments… read them below or add one } neha March 16, 2016 at 17:22 Hi ..just wanted to add about the leaves.I am from India.I remember my mother making pickles of the leaves…however from the baby leaves like when the leaves are still in its bud form,slight reddish in colors,not opened up..and let me tell you the pickles tasted amazing.In fact I have seen the tribals eating the fruits also and we really used to be surprised,though we were strictly prohibited from eating it. Reply Joan August 8, 2015 at 16:42 I have a 15 year old Ficus Benjamina that is producing lots and lots and lots of little figs. Are the fruits edible? Is it possible to use them in a recipe for jam or relish? shamshad August 28, 2013 at 16:30 Identification of an insect. Pest of fig tree. Sir completed my BSc honor agriculture in entomology from University of Sargodha Pakistan.

Sir I send you the character of a larva of an insect then please tell me the name of that insect. Here I see the insect larvae feeds on fig foliage it makes silken thread around it and then feed on leaves and secrete excretions. It also defoliates the leaf. Sir it is the larvae of lepidopteran. Its head is dark brown and 1st segment after the head is black. Larvae shows very very quick response when open the leave. It starts jumping and very much quick response it is really tough to control it. When I put it in collection bottle it makes silken thread around itself within 2 or 3 mints. Its all body segments from upper side ha black spots. 1st 3 pair of legs is black and these are true legs. It has four pairs of mid-abdominal legs and one pair is anal pro leg. The most important is that it pupae is flat and swallow from the center and thin from the sides that cover contains pupae inside it. Its color is brown. That insect found on the fig its attack is very much high from March to may-June. Larvae feed internally on the leaves and secrete excreta.

Please sir identify this insect and helps me. Thank you sir. Question. And please give me the answer of one question if an insect is not the pest of a plant. But if that insect become the pest of that plant. Then what to do to introduce that insect as a pest of any plant Reply ray July 1, 2013 at 22:03 I used to live on a downed banyon(alive,but on it’side)when I would put my bare belly on tree to climb it,it would leave burning welts on me,the last thing I wanna do is chew on it. Nelson T. Cuaresma August 9, 2013 at 08:36 Greetings Green Deane I just read your article on strangler fig. Thank you for sharing such very informative article. Right now I am also studying our fig species in my country Philippines. I hope one day I could also share with you our fig species for you to give comment. Please allow us to site your work and reply to my e-mail ad how we can use your article as citation. jung Fig Morton, J. 1987. Fig. p. 4750.

In: Fruits of warm climates. Julia F. Morton, Miami, FL. Fig Other Uses While the ancient history of the fig centers around the Mediterranean region, and it is most commonly cultivated in mild-temperate climates, it nevertheless has its place in tropical and subtropical horticulture. Botanically identified as Ficus carica L. (family Moraceae), it is unique in a genus embracing perhaps over 1,000 species, mostly giant "rubber trees", and mostly tropical. It is almost universally known simply as fig, common fig, or edible fig. The name is very similar in French (figue), German (feige), Italian and Portuguese (figo). In Spanish it is higo or brevo. Haitians give it the name, figue France, to distinguish it from the small, dried bananas called "figs". Plate V: FIG, Ficus carica Description The fig is a tree of small dimensions, 10 to 30 ft (3-9 m) high, with numerous spreading branches and a trunk rarely more than 7 in (17.5 cm) in diameter. It contains copious milky latex.

The root system is typically shallow and spreading, sometimes covering 50 ft (15 m) of ground, but in permeable soil some of the roots may descend to 20 ft (6 m). The deciduous leaves are palmate, deeply divided into 3 to 7 main lobes, these more shallowly lobed and irregularly toothed on the margins. The blade is up to 10 in (25 cm) in length and width, fairly thick, rough on the upper surface, softly hairy on the underside. What is commonly accepted as a "fruit" is technically a synconium, that is, a fleshy, hollow receptacle with a small opening at the apex partly closed by small scales. It may be obovoid, turbinate, or pear-shaped, 1 to 4 in (2.5-10 cm) long, and varies in color from yellowish-green to coppery, bronze, or dark-purple. Tiny flowers are massed on the inside wall. In the case of the common fig discussed here, the flowers are all female and need no pollination.

There are 3 other types, the ''Caprifig'' which has male and female flowers requiring visits by a tiny wasp, Blastophaga grossorum; the "Smyrna" fig, needing crosspollination by Caprifigs in order to develop normally; and the "San Pedro" fig which is intermediate, its first crop independent like the common fig, its second crop dependent on pollination. The skin of the fig is thin and tender, the fleshy wall is whitish, pale-yellow, or amber, or more or less pink, rose, red or purple; juicy and sweet when ripe, gummy with latex when unripe. Seeds may be large, medium, small or minute and range in number from 30 to 1,600 per fruit. Origin and Distribution The fig is believed to be indigenous to Western Asia and to have been distributed by man throughout the Mediterranean area. It has been cultivated for thousands of years, remnants of figs having been found in excavations of Neolithic sites traced to at least 5,000 B.C. As time went on, the fig-growing territory stretched from Afghanistan to southern Germany and the Canary Islands. Pliny was aware of 29 types.

Figs were introduced into England some time between 1525 and 1548. It is not clear when the common fig entered China but by 1550 it was reliably reported to be in Chinese gardens. European types were taken to China, Japan, India, South Africa and Australia. The first figs in the New World were planted in Mexico in 1560. Figs were introduced into California when the San Diego Mission was established in 1769. Later, many special varieties were received from Europe and the eastern United States where the fig reached Virginia in 1669. The Smyrna fig was brought to California in 1881-82 but it was not until 1900 that the wasp was introduced to serve as the pollinating agent and make commercial fig culture possible. From Virginia, fig culture spread to the Carolinas, Georgia, Florida, Alabama, Mississippi, Louisiana and Texas. The tree was planted in Bermuda in early times and was common around Bahamian plantations in Colonial days. It became a familiar dooryard plant in the West Indies, and at medium and low altitudes in Central America and northern South America.

There are fair-sized plantations on mountainsides of Honduras and at low elevations on the Pacific side of Costa Rica. From Florida to northern South America and in India only the common fig is grown. Chile and Argentina grow the types suited to cooler zones. In Venezuela, the fig is one of the fruits in greatest demand by fruit processors. Because of the inadequate supply, a program was launched in 1960 to encourage commercial plantings. In 1976, fresh figs were regarded as highly desirable luxuries and were selling for $6.35 to $7.25 per lb ($14-$16/kg) in Colombia. The Instituto Colombiano Agropecuario had realized some years earlier that fig growing should be encouraged and had established an experimental plantation in 1973. The results were so favorable that they circulated an advisory bulletin to farmers in 1977, including improved methods of cultivation, costs of production and potential revenue. Varieties There are many cultivated varieties in each class of figs. In fact, over 700 varietal names are in use but many are synonyms. Here we need only present those that are suited to warm areas and do not require pollination.

Most popular among these are 'Celeste' and 'Brown Turkey', followed by 'Brunswick' and 'Marseilles', described as follows: 'Celeste'pear-shaped, ribbed, sometimes with a short neck and slender stalk to 3/4 in (2 cm) long; the eye (opening at apex) is closed; the fruit is small to medium; the skin purplish-brown or bronze tinged with purple and covered with bloom; the pulp whitish or pinkish amber, of rich flavor and good quality; almost seedless. Main crop is heavy but of short duration. There is rarely an early, "breba", crop. 'Brown Turkey'broad-pyriform, usually without neck; medium to large; copper-colored; pulp is whitish shading to pink or light red; of good to very good quality; with few seeds. The tree is prolific. The main crop, beginning in mid-July, is large; the early, breba, crop is small. This cultivar is well adapted to warm climates. It is grown on all the islands of Hawaii.

'Brunswick' ('Magnolia')leaves narrow-lobed; fruits of main crop are oblique-turbinate, mostly without neck; fruit stalk thick, often swollen; fruit of medium size; bronze or purple-brown; pulp whitish near skin, shading to pink or amber; hollow in center; of fair to good quality; nearly seedless. Ripens over a long season. Breba crop poor; large, bronze-skinned; flesh light-red; coarse. 'Marseilles' ('White Marseilles', or 'Lemon')fruits of main crop round to oblate without neck; on slender stalks to 1/4 in (6 mm) long; of medium size. Those of breba crop, turbinate with short, thick neck and short stalk; yellow-green with small green flecks; pulp white, sweet; seeds large, conspicuous. Of fair quality. In Queensland, 'Brown Turkey', 'Adriatic', 'Genoa' and 'Purple Genoa' perform very well.

'Adriatic' ('White Adriatic', or 'Grosse Verte')turbinate with short, thick neck and short stalk; above medium size; green to yellowish-green with red pulp; of distinctive flavor and very good quality. In early, minor, breba crop the fruits are oblique-pyriform, large, green, often tinged with purplish-red with dark-red pulp and strong flavor. 'Genoa' ('White Genoa')pyriform or turbinate, very faintly ribbed; neck thick and short, or absent; above medium in size; skin downy, greenish-yellow; pulp greenish-white near skin, mostly amber tinged with red; hollow; of fair quality. Fruits of breba crop oblique-obovate with thick neck and short stalk; yellowish-green externally; pulp light-red; of fair to good quality. 'Purple Genca' ('Black Genoa'; 'Black Spanish') oblong, broad at apex, narrow at base; large; very dark-purple with thick blue bloom; pulp yellowish becoming reddish to red at the center; juicy, with sweet, rich flavor.

At Saharanpur, India, 'Brown Turkey', 'Bangalore', 'Black Ischia' and 'Lucknow' are successfully grown. Around Bombay, there is only one variety, 'Poona'. 'Black Ischia' ('Blue Ischia')an Italian variety; main crop is elongated pear shaped with many noticeable rlbs; short neck and short to medium stalk; large, 2 1/2 in (6.35 cm) long and 1 1/2 in (3.8 cm) wide; dark purple-black except at the apex where it is lighter and greenish; there are many golden flecks; skin is wholly coated with thin, dark-blue bloom; eye open, with red-violet scales; pulp is violet-red, of good quality. In the breba crop, there are few rlbs and mostly indistinct; the fruit is small, about 1 1/2 in (3.8 cm) long and of the same width at the apex; the pulp is red to greenish-amber; of poor flavor. The tree is particularly ornamental and the leaves are glossy, only shallowly 3 lobed. A heavy bearer.

'Poona'-bell-shaped, of medium size, weighing about 1 1/2 oz (42 g); thin-skinned; light-purple with red flesh, of sweet, good flavor. We have no descriptions of 'Bangalore' and 'Lucknow'. Climate In southern India, 'Marseilles' flourishes on hills above 5,000 ft (1,525 m). In tropical areas generally, figs thrive between 2,600 and 5,900 ft (800-1,800 m). The tree can tolerate 10° to 20° of frost in favorable sites. It should have a dry climate with light early spring rains if it is intended for the production of fresh fruit. Rains during fruit development and ripening are detrimental to the crop, causing the fruits to split. The semi arid tropical and subtropical regions of the world are ideal for fig-growing if means of irrigation are available. But very hot, dry spells will cause fruit-drop even if the trees are irrigated.

Soil The fig can be grown on a wide range of soils; light sand, rich loam, heavy clay or limestone, providing there is sufficient depth and food drainage. Sandy soil that is medium-dry and contains a good deal of lime is preferred when the crop is intended for drying. Highly acid soils are unsuitable. The pH should be between 6.0 and 6.5. The tree is fairly tolerant of moderate salinity. Propagation Fig trees have been raised from seed, even seed extracted from commercial dried fruits. Ground- or air-layering can be done satisfactorily, and rapid mass multiplication by tissue culture has been achieved in Greece, but the tree is commonly propagated by cuttings of mature wood 2 to 3 years of age, 1/2 to 3/4 in (1.25-2 cm) thick and 8 to 12 in (20-30 cm) long. Planting must be done within 24 hours but, first, the upper, slanting end of the cutting should be treated with a sealant to protect it from disease, and the lower, flat, end with a root-promoting hormone.

Trees of unsatisfactory varieties can be topworked by shield- or patch-budding, or cleft- or bark-grafting. Culture Cuttings are raised in nursery beds and are set out in the field after 12 or 15 months. They may be spaced from 6 to 25 ft (1.8-7.5 m) apart depending on the cultivar and the fertility of the soil. A spacing of 13 x 13 ft (4x4 m) allows 260 trees/acre (625 trees/ha). In Colombia, growers are advised to set the trees at 10 x 10 ft (3x3 m) on level land, 10 x 13 ft (3x4 m) on slopes. Fruiting will commence in less than a year from planting out. Young plants will benefit from shading with palm fronds or other material until they are well established.

A fertilizer formula of 10-30-10 or 10-20-20 NPK is recommended 2 oz (about 60 g) each for young plants and 1/5 lb (100 g) each for adults, plus minor elements at the rate of 1 oz (30 g) per tree every 6 months. Fig trees are cut back severely in fall or winter, depending on whether the crop is desired the following summer or fall. Branches are often notched to induce lateral branching and increase the yield. If there are heavy rains, drainage ditches should be dug to prevent water-logging. Fig trees remain productive up to 12 or 15 years of age and thereafter the crop declines though the trees may live to a very advanced age. Season Fig trees usually bear 2 crops a year, the early season ("breba") fruits being inferior and frequently too acid, and only those of the second, or main, crop of actual value. In Colombia and Venezuela, some fruits are borne throughout the year but there are 2 principal crops, one in May and June and the other in December and January.

Large-scale fig producers in California spray ethephon to speed up ripening and then wind-machines are drawn past the trees or helicopter overflights are made to hasten fruit drop, thus shortening the harvest period by as much as 10 days in order to avoid impending rain and insect attack. Proper timing of the growth regulator is crucial to fruit quality. Harvesting and Yield The fruits may be picked from the tree or gathered normally or by mechanical sweepers after they fall to the ground. 'Brunswick' is so tender it must be picked when slightly unripe in order to be firm enough for processing. Workers must wear gloves and protective clothing because of the latex. Harvested fruits are spread out in the shade for a day so that the latex will dry a little. Then they are transported to processing plants in wooden boxes holding 22 to 33 lbs (10-15 kg). In India, a fig tree bears 180 to 360 fruits per year. Venezuelan growers expect 132 to 176 lbs (6-8 kg) per tree. Keeping Quality Fresh figs are very perishable.

At 40° to 43°F (4.44°-6.11°C) and 75% relative humidity, figs remain in good condition for 8 days but have a shelf life of only 1 to 2 days when removed from storage. At 50°F (10°C) and relative humidity of 85%, figs can be kept no longer than 21 days. They remain in good condition for 30 days when stored at 32° to 35° F (0°-1.67° C). If frozen whole, they can be maintained for several months. Pests and Diseases Fig trees are prone to attack by nematodes (especially Meloidogyne spp.) and, in the tropics, have been traditionally planted close to a wall or building so that the roots can go underneath and escape damage. A heavy mulch will serve equally well. Today, control is possible with proper application of nematicides. In India, a stem-borer, Batocera rufomaculata, feeds on the branches and may kill the tree.

Lepidopterous pests in Venezuela include the fig borer, Azochis gripusalis, the larvae of which feed on the new growth, tunnel down through the trees to the roots and kill the tree. Another, called cachudo de la higuera, has prominently horned larvae up to 3 1/8 in (8 cm) long that can destroy a fig tree in a few days. There are also coleopterous insects of the genera Epitrix and Colaspis that perforate and severely damage the leaves and shoots. Scale insects include Asterolecanium sp. which attacks the bark of trees weakened by excessive humidity or prolonged drought, and the lesser enemy, Saissetia haemispherica. A common and widespread problem is leaf rust caused by Cerotelium fici; bringing about premature leaf fall and reducing yields. It is most prevalent in rainy seasons. Leaf spot results from infection by Cylindrocladium scoparium or Cercospora fici. Fig mosaic is caused by a virus and is incurable. Affected trees must be destroyed.

The dried fruit beetle, or sour bug, Carpophilus spp., enters the fruit through the eye and leads to souring and smut caused by Aspergillus niger. This fungus may attack ripening fruits. Food Uses Some people peel the skin back from the stem end to expose the flesh for eating out of-hand. The more fastidious eater holds the fruit by the stem end, cuts the fruit into quarters from the apex, spreads the sections apart and lifts the flesh from the skin with a knife blade, discarding the stem and skin. Commercially, figs are peeled by immersion for 1 minute in boiling lye water or a boiling solution of sodium bicarbonate. In warm, humid climates, figs are generally eaten fresh and raw without peeling, and they are often served with cream and sugar. Peeled or unpeeled, the fruits may be merely stewed or cooked in various ways, as in pies, puddings, cakes, bread or other bakery products, or added to ice cream mix. Home owners preserve the whole fruits in sugar sirup or prepare them as jam, marmalade, or paste.

Fig paste (with added wheat and corn flour, whey, sirup, oils and other ingredients) forms the filling for the well known bakery product, "Fig Newton". The fruits are sometimes candied whole commercially. In Europe; western Asia, northern Africa and California, commercial canning and drying of figs are industries of great importance. Some drying is done in Poona, India, and there is currently interest in solar-drying in Guatemala. Usually, the fruits are allowed to fully ripen and partially dehydrate on the tree, then are exposed to sulphur fumes for about a half hour, placed out in the sun and turned daily to achieve uniform drying, and pressed flat during the 5- to 7-day process. 'Black Mission' and 'Kadota' figs are suitable for freezing whole in sirup, or sliced and layered with sugar. Dried cull figs have been roasted and ground as a coffee substitute. In Mediterranean countries, low-grade figs are converted into alcohol. An alcoholic extract of dried figs has been used as a flavoring for liqueurs and tobacco. Toxicity The latex of the unripe fruits and of any part of the tree may be severely irritating to the skin if not removed promptly.

It is an occupational hazard not only to fig harvesters and packers but also to workers in food industries, and to those who employ the latex to treat skin diseases. Other Uses Seed oil: Dried seeds contain 30% of a fixed oil containing the fatty acids: oleic, 18.99%; linoleic, 33.72%; linolenic, 32.95%; palmitic, 5.23%; stearic, 2.1 8%; arachidic, 1.05%. It is an edible oil and can be used as a lubricant. Leaves: Fig leaves are used for fodder in India. They are plucked after the fruit harvest. Analyses show: moisture, 67.6%; protein, 4.3%; fat, 1.7%; crude fiber, 4.7%; ash, 5.3%; N-free extract, 16.4%; pentosans, 3.6%; carotene on a dry weight basis, 0.002%. Also present are bergaptene, stigmasterol, sitosterol, and tyrosine.

In southern France, there is some use of fig leaves as a source of perfume material called "fig-leaf absolute"a dark-green to brownish-green, semi-solid mass or thick liquid of herbaceous-woody-mossy odor, employed in creating woodland scents. Latex: The latex contains caoutchouc (2.4%), resin, albumin, cerin, sugar and malic acid, rennin, proteolytic enzymes, diastase, esterase, lipase, catalase, and peroxidase. It is collected at its peak of activity in early morning, dried and powdered for use in coagulating milk to make cheese and junket. From it can be isolated the protein-digesting enzyme ficin which is used for tenderizing meat, rendering fat, and clarifying beverages. In tropical America, the latex is often used for washing dishes, pots and pans. It was an ingredient in some of the early commercial detergents for household use but was abandoned after many reports of irritated or inflamed hands in housewives.

Medicinal Uses: The latex is widely applied on warts, skin ulcers and sores, and taken as a purgative and vermifuge, but with considerable risk. In Latin America, figs are much employed as folk remedies. A decoction of the fruits is gargled to relieve sore throat; figs boiled in milk are repeatedly packed against swollen gums; the fruits are much used as poultices on tumors and other abnormal growths. The leaf decoction is taken as a remedy for diabetes and calcifications in the kidneys and liver. Fresh and dried figs have long been appreciated for their laxative action. Food Value Per 100 g of Edible Portion* Fresh Fig fruit nutrition facts and health benefits Custom Search Fig fruit nutrition facts Delicious, sweet fig fruit is one of the popular fruits enjoyed since ancient times. Fig is rich in natural health benefiting phyto-nutrients, anti-oxidants and vitamins. Completely developed and ripe fig features bell or pear shape with succulent juicy flesh inside. Dried figs, indeed, are highly concentrated source of minerals and vitamins. Botanically figs belong to the mulberry family (Moraceae), in the genus: Ficus.

Scientific name: Ficus carica. Figs (Ficus carica). Note for pear shaped ripe fruits with smooth shiny surface. Photo courtesy: tenefire Fig tree is native to temperate regions of Asia Minor or Turkey, and today, grown as an important fruit of commerce in the eastern Mediterranean climates, USA, and Spain. It also cultivated as a fruit tree in the home gardens in many other regions as well. During each season, fig bears several hundreds of pear -shaped fruits twice a year, which vary in size and color depending on the variety. Interiorly, fig fruit features numerous, tiny club shaped ovaries extending towards central hollow cavity. In their natural habitat, “caprifigs” pollinated by tiny "gall wasp" (Blastophaga psenes) insect that enters flower clusters through a small opening at the apex. Several cultivars of fig exist; some of the popular varieties commonly grown in the USA are Brown Turkey, Conadria, Kadota, and Black mission. However, since the wasp do not exist in the North America, most of these fruits develop by parthenogenesis (without pollination) and therefore, do not possess true seeds.

Health benefits of figs Fig fruit is low in calories. 100 g fresh fruits carry only 74 calories. However, they contain health benefiting soluble dietary fiber, minerals, vitamins, and pigment anti-oxidants that contribute immensely towards optimum health and wellness. Dried figs are an excellent source of minerals, vitamins and anti-oxidants. In fact, dried figs possess higher concentrations of energy, minerals and vitamins. 100 g dried figs provide 249 calories. Fresh figs, especially black mission, are good in poly-phenolic flavonoid anti-oxidants such as carotenes, lutein, tannins, chlorogenic acid...etc. Their anti-oxidant value is comparable to that of apples at 3200 umol/100 g (Trolex equivalents). Additionally, fresh figs contain adequate levels of some of the anti-oxidant vitamins such as vitamin A, E, and K. Altogether these phyto-chemical compounds in fig fruit help scavenge harmful oxygen derived free radicals from the human body and thereby protect us from cancers, diabetes, degenerative diseases and infections.

Furthermore, research studies suggest that chlorogenic acid in the figs help lower blood sugar levels and control blood-glucose levels in type-II diabetes mellitus (adult onset) condition. Fresh, as well as dried figs contain good levels of B-complex group of vitamins such as niacin, pyridoxine, folates, and pantothenic acid. These vitamins function as co-factors for metabolism of carbohydrates, proteins, and fats. Dried figs are an excellent sources of minerals like calcium, copper, potassium, manganese, iron, selenium and zinc. 100 g of dried figs contain 680 mg of potassium, 162 mg of calcium, and 2.03 mg of iron. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Copper required in the production of red blood cells. Iron is essential for red blood cell formation as well for cellular oxidation. (Source: USDA National Nutrient database) . Selection and storage Fresh figs can be available all-round the season; however, they are at thier best from May through November. One may find fresh as well as dried figs in the markets.

While buying fresh figs, look for uniform, ripe ones that are soft, emitting sweet, pleasant aroma. Avoid overtly soft, bruised, fungus inflicted fruits. Similarly unripe green fruits as they are bitter (astringent) and therefore, out of flavor. Fig fruit perishes rather very quickly and should be eaten while fresh or else should be placed inside the refrigerator where it stay fresh for 2-3 days. Place them in a plastic or zip pouch and store inside the refrigerator set with high relative humidity. However, dried figs can stay for 6-8 months. Preparation and serving tips Photo courtesy: Paul Downeye Figs must be allowed to ripe completely on the tree itelf before picking. They can be enjoyed fresh, and after sun or artificial drying. To eat fresh fruits, wash them in cold water, mop them dry gently using soft cloth or tissue. One may eat fresh-figs whole, or peeled. If taken out from the cold storage, place in a bowl of water to bring them back to normal room temperature which enriches their taste and flavor. Here are some serving tips: Sweet, succulent fig fruit best enjoyed as it is without any addition/seasonings.

Fresh figs are a great addition to salads, in cakes and ice-creams. Dried figs can be added to soup, stews and to enrich poultry, venison, lamb meat. Dry figs are excellent additions to breakfast cereal, muffins, cakes, sandwiches, pies, and cheesecakes. Enjoy marinated figs with raspberry sauce. Safety profile Fig leaves and un-ripe fruits produce white latex, which when come in contact with body parts can penetrate skin causing burning discomfort. Fig latex contains several compounds like furocoumarins, 5-methoxypsoralen (5-MOP)...etc, which can elicit cell-mediated allergic-reactions. If left untreated, it might lead to severe allergic eruptions on the exposed parts. In some sensitive people, eating fig fruit may also elicit allergic reactions ranging from vomiting, diarrhea, and itching of skin and mucus membranes. It is therefore, people with history of allergy to figs may be advised to avoid eating them. Ficus - definition of ficus by The Free Dictionary Ficus - definition of ficus by The Free Dictionary (fī′kəs) n. pl.

ficus also fi·cus·es Any of numerous tropical or subtropical trees, shrubs, or vines of the genus Ficus, especially F. benjamina, commonly grown as a houseplant. [Latin fīcus, fig.] (ˈfiːkəs) n (Plants) any plant of the genus Ficus, which includes the edible fig and several greenhouse and house plants. See rubber plant , weeping ivy fig1 (fɪg) n. 1. any tree or shrub of the genus Ficus, of the mulberry family, bearing syconia as its fruit. 2. the turbinate or pear-shaped fruit of such a tree or shrub. 3. a contemptibly trifling amount; the least bit: Their help wasn't worth a fig. 4. a gesture of contempt. [1175–1225; Middle English fige < Old French < Old Provençal figa « Latin fīcus] fig2 1. dress or array: to appear at a party in full fig. 2. condition: to feel in fine fig.

[1685–95; earlier feague to liven, whip up < German fegen to furbish, sweep, clean; akin to fair 1] fig.

genus Ficus dicot genus , magnoliopsid genus - genus of flowering plants having two cotyledons (embryonic leaves) in the seed which usually appear at germination family Moraceae , Moraceae , mulberry family - trees or shrubs having a milky juice; in some classifications includes genus Cannabis fig tree - any moraceous tree of the tropical genus Ficus; produces a closed pear-shaped receptacle that becomes fleshy and edible when mature Ficus aurea , Florida strangler fig , golden fig , strangler fig , wild fig - a strangler tree native to southern Florida and West Indies; begins as an epiphyte eventually developing many thick aerial roots and covering enormous areas Ficus sycomorus , mulberry fig , sycamore fig , sycamore - thick-branched wide-spreading tree of Africa and adjacent southwestern Asia often buttressed with branches rising from near the ground; produces cluster of edible but inferior figs on short leafless twigs; the biblical sycamore Translations When Does a Fig Tree Bear Fruit? | Home Guides | SF Gate When Does a Fig Tree Bear Fruit? When Does a Fig Tree Bear Fruit? Fig trees take about five years to produce their first crop.

Fig trees (Ficus carica) grow well in areas that provide the eight hours of daily sun and moderate winters. Once a fig tree reaches maturity, it can be expected to produce fruit once to twice per year and can continue to fruit for decades. Young figs do not fruit their first year, and can take a long time to bear. Several environmental factors can also affect when a fig tree produces fruit. Time to First Crop Fruiting fig trees have a long juvenile period compared to other fruit trees. Most figs will not produce a crop for the first four to five years, notes Rutgers University. If the fig is severely injured by over-pruning or an unusual frost, it may take longer to fruit for the first time. Crops Per Year Fig trees produce two crops every year, but only one of them may be edible. The first crop, called the breba crop, occurs relatively early in the year on the previous year's growth. These fruits are frequently small, acidic and inferior in texture, but may be useful for preservation. The second crop occurs later in the year on the current year's growth and these figs should be edible.

Caprifigs, a variation of the common fig that can be used to pollinate some varieties, produce no edible fruit in either crop. Harvest Time The exact timing of the main crop depends on your climate and conditions. For example, growers in cooler coastal areas usually harvest their figs during October and November. For warmer and inland climates, the usual harvest time is between June and September. In some tropical locations, fig trees may bear some fruit throughout the year, with increased production in early summer and midwinter. Environmental Considerations Even healthy, mature fig trees may not bear fruit on schedule if the right environmental conditions are missing. Figs may not pollinate properly in hot, dry weather. This can cause a poor crop or no fruit at all. You may also have problems with figs if you over-prune during the winter or if you prune improperly. Figs that suffer from root knot nematodes may also have trouble fruiting correctly. Fruit Drop In some cases, a young, healthy fig tree undergoes proper pollination and fruit set, then drops all its fruit suddenly. This phenomenon is usually caused by overfeeding. Stop fertilizing the plant immediately.

It may take three to four years for the fig to recover from over-fertilization and produce a crop that ripens and stays on the tree. Some fig varieties, including “Celeste,” drop fruit in hot weather regardless of their fertilizer regimen. Add to Bookmarks Probably the most commonly grown tree indoors throughout the world is the Weeping Fig, Ficus benjamina. Surprisingly, despite its amazing popularity and ubiquitous presence, it is not what I consider an 'easy' indoor plant (then again most plants for me are not easy indoors). But if some general recommendations are followed, and one goes through a bit of trial and error, this species can make an excellent house or patio plant. Outdoors it is one of the easiest trees to keep looking perfect ... as long as it's planted in the correct climate. The following article will serve as an introduction to this versatile tree, as well as a guide on how to grow it and care for it, both indoors and out. I can hardly think of a hotel, mall or nursery where I have NOT seen a Ficus benjamina. At least in the United States, these are ubiquitous trees indoors, and extremely common outdoors in the warmer climates (9b and above).

This species of fig tree is popular because it is easy to reproduce, and therefore cheap, it is very adaptable in terms of light, soil and weather, it grows with minimal care both indoors and out and is very ornamental (when grown properly). Ficus benjamina is just one of hundreds of species of Figs, dozens which are very common in cultivation. However, this is probably the most common of all the Ficus species since it has so many uses. Figs are members of the family Moraceae, a huge family of plants with over 1000 species. A few other popular genera in this family include the Mulberrys and the Breadfruit trees. Most Moraceae are tropical plants, and Ficus benjamina is no exception, being native to the tropics of south Asia and northern Australia.

These are also Ficus species: Ficus carica 'Panachee' (a striped form of the common edible fig); Ficus macrophylla (a giant banyon-forming species); and on left, Ficus microcarpa, the species most commonly confused with Ficus benjamina (at least in southern California where it is also used commonly as a landscape plant) Weeping Figs are characterized by having ovoid, shiny green leaves that taper distally to a dull point. The leaves droop ornamentally and that's where this tree gets its name from. There are numerous other ornamental figs grown commonly but only this one has the shiny, drooping thin leaves with the tapering tips. The trunk is somewhat pale and smooth and can grow to several feet in diameter in larger older trees in non-tropical climates, but as much as a dozen yards or so in diameter in tropical climates. As with most other Ficus species, Ficus benjamina has white, latex-like sap.

Ficus benjamina leaf (underside) on right; leaves on tree (middle); and leaves with fruit on right Ficus benjamina grown outdoors showing typical 'ball' of drooping, shiny leaves (left); root structure on older plant (photo Monocromatico); thick grey trunk of California tree with most leaves pruned away in spring (right) Outdoors: In its native countries, and in all other tropical locations where it is grown, this plant can grow up to nearly one hundred feet tall and can form massive banyans with leaf canopies hundreds of feet in diameter. In Hawaii, where I have seen these as huge Banyan trees, they develop massive pillar-like trunks with huge, invasive root systems that travel along the surface, or just under it, for almost as many yards outward as does the massive leaf crown. Aerial roots form rapidly in this warm, humid climate, and these roots, when they finally grow down long enough to touch something, will root and grow into one or several additional massive trunks allowing the tree to grow outward seemingly indefinitely.

These aerial roots will even form a trunk if they simply droop down to a branch below, as they grow or ‘melt' into the branch's tissue and eventually become seamlessly connected to it. These melded roots, branches and trunks create amazing and awesome natural sculptures. One particularly old tree that exists in Waikiki beach, takes up nearly a whole city block and a large shopping area has been created under it with buildings and walkways threaded between and among all the aerial roots/trunks. Ficus benjamina taking up nearly an entire city block in Hawaii (left); typical Hawaiian banyan form (middle); showing mass of aerial and formed roots in Hawaii (right) In tropical climates, where there is no cold, plenty of water, and the soils are fairly well draining, this tree is so easy that it takes no care at all, other than containment (which can actually be quite a bit of care). However, in a more arid climate, such as where I live in southern California, this tree does not usually develop into a goliath Banyan. Old trees can become pretty large in a Mediterranean climate, and if near the coast where the humidity is higher, they can develop into fairly large trees.

However, one rarely sees them successfully develop aerial roots or develop banyan-like trunks. In my southern California climate Weeping Figs looks somewhat ‘ordinary' with a single thick pale trunk and a relatively spherical crown of leaves. I still think these make very ornamental trees, however, as their leaves droop attractively, and are always shiny and bright green (often with a nice variety of light and dark greens since the newer leaves are lighter in color than the older ones) year round (not a deciduous species). Typical trees in non-tropical climate (ie. southern California) As a landscape plant, this species is very malleable, not just serving as a large natural specimen tree, but also as shaped structure, from an angular hedge, to a tall, flat wall or visual barrier, to a sculpted, pruned shape of any size, even as a topiary. This species, along with the similar looking Ficus microcarpa, is used extensively throughout southern California in the urban landscapes as a hedge or topiary plant as it tolerates pruning quite well and has a nice dense crop of leaves that can be created into an excellent sculpted shape. Even cut to the ground it grows back reliably and rapidly.

Most plants in the ground will rebound from devastating freezes that completely defoliate these trees and even kill most of the above ground wood as long as they maintain a healthy, undamaged root stock. For visual barrier growth, most landscapers seem to plant these just several feet apart (much closer than is really necessary) as root crowding does not seem to bother this species much. Wall of Ficus benjamina in southern California summer, and after severe freeze in winter (middle); typical 'columnar hedges' in southern California landscaping (right) Walls of Ficus benjamina seen in one city block in Los Angeles 'wall' of Ficus benjamina created with multiple potted plants (left); Wall of Ficus benjamina next to Ficus microcarpa tree (middle); my Weeping Fig fried by freeze (was defoliated soon after) Outdoors this species tolerates a wide variety of conditions, being moderately drought tolerant, but also happily absorbing very heavy rainfalls or overwatering (something it does not tolerate indoors well). It is cold tolerant down to about 28F and seems to deal with high heat over 120F as long as it does not dessicate or forced to exist in extremely low humidity.

These trees grow well in full sun to full shade, looking best with at least some bright light. For a dense leaf look such as desired if pruned into a hedge or topiary, half day sun to full sun is recommended. Ficus respond quite well to frequent fertilization, but also tend to look healthy for years without any fertilization. Once established, they are generally quite drought tolerant in all but the most hot and arid climates. Outdoor problems include freezing, severe drought, high winds (leaf loss), and bugs (primarly thrips). Ficus benjamina has numerous cultivars available in cultivation differing either in waviness or color (including variegation) of leaves, leaf-drop tendency and overall size. Be sure to look about the web before just getting one at a local nursery in case some of these newer cultivars fill your needs better than the standard form does. This link is a good site that goes over many of the cultivar descriptions.

Ficus benjamina 'Indigo' (dark green leaves wtih light splashes) Just a few cultivars in cultivation: ; Ficus benjamina 'Monique' in let- a low growing form with wavy leaves; 'Pandora' in middle with recurved leaves (photo cactus_lover); Ficus benjamina 'Natasja', a miniature species on the right (photo Henryr10) 'Golden Monique' seedlings- these will have wavy leaves as they mature, but also more and more golden coloration in the leaves (left); Ficus benjamina 'Margarita' on middle and right- yellow leaves with splashes of normal green in the centers 'Midnight' is a cultivar with darker leaves that has been bred especially for indoor use- it has an increased resistance for leaf drop and tolerates low light even better than the normal form of Ficus benjamina Unknown Ficus benjamina cultivar in Los Angeles with leaves about 1/3 the size of normal, but plant itself not dwarfed.

Ficus benjamina variegated (left and middle) and 'Starlight' on right- this form has even more white on each leaf Ficus benjamina is a fig, but the fruits are pretty inedible (though not toxic) and fairly small. I rarely even notice them in the southern California trees and it may be that fig production needs more humid heat than we get here, though once in a while I notice fruit in some trees. Fruit forms twice a year in the warmer, tropical climates and fruit drop can be a messy problem in those climates. Photos of Ficus benjamina fruits (first two ginger749 and last one cactus_lover) The leaves are also non-toxic and are even considered nutritious additions to the diets of some herbivores. I have read that deer avoid Ficus benjamina leaves, but I have no idea why if that is the case. Certainly rabbits seem to like them. Ficus benjaminas are excellent choices as plants to grow in reptile terrariums because they are safe and have edible foliage.

Indoors: This is completely different plant indoors, tending to stay relatively small (though pruning is eventually needed to keep it from getting too large), delicate and less densely foliated. Indoor plants tend to have darker leaves and lighter colored stems. Typical indoor plant on right The following recommendations are made to keep Ficus benjamina indoors: Plant in well draining soil- drying out is much less of a problem indoors as is overwatering, and if soils are not well draining, overwatering is easy. For this reason, it is recommended to repot these trees every few years as soils eventually become compacted as they settle and the plant's rootballs become more dense as well. Water trees only as needed (when the soil feels dry several inches deep). Potted plants outdoors can be watered much more often as the higher humidity and light levels outdoors stimulate more active growth. It is much harder to overwater outdoor plants. In fact, underwatering is more of a concern for outdoor potted Ficus benjaminas. Since most plants are sensitive to tap water chemicals, and Ficus benjamina is no exception, it is recommended that, if possible, these be watered with distilled water, or water treated by reverse osmosis.

Do NOT use water that has been softened as that water has a very high salt content. These trees, like many indoor plants, benefit from a good ‘flushing' of the salts out of the soil one to two times a year. To do this, take the tree outside (when it's warm) in a shady spot and flood the soil with water several times to leach out the accumulated salts. Keep plants in as high a light situation as possible without being in too much direct sunlight. Though this species tolerates very low light situations well, eventually the lack of light will cause the tree to lose a lot of leaves and look very anemic. Direct sun indoors means the plant will be exposed to a lot of light extremes and these plants don't like a lot of changes as indoor plants. Even light, even temperature, even air flow, even watering etc... variation is this plant's enemy as an indoor creature. Also short term direct sun will burn new leaves that in a low humidity situation, as is usually the case indoors.

Bringing a plant outside in summers can be good for plant, but may upset it when bringing back indoors (photo Jode) Ideal temperatures have been list between 75F- 85F during the day (24C-26C) and 10F-15F cooler at night (60F-70F, or 18C-21C). Though these plants can tolerate freezing outdoors, indoor plants are much less tolerant of such extremes and would certainly defoliate. Fertilize monthly in warmer, sunnier seasons with a dilute, water-based fertilizer, and stop as day lengths get short (mid fall through mid spring). Misting the leaves is not essential, but highly recommended. High humidity is good for the overall health of this plant. Cleaning the leaves frequently by gently wiping off the dust is also recommended. This not only makes the plant look better (glossier) but also keeps the leaves ‘breathing' well. Most recommend keep out of drafts as these represent variations in ‘indoor weather'. Again, Ficus benjamina likes things to always be ideal AND the same.

Plants for sale at nursery- sold for indoor use Problems indoors: 1) as already discussed, overwatering is probably the number one problem with these as indoor trees. The higher the light and humidity, and better draining the soil is, the less overwatering is likely to occur. If overwatered, leaf loss will occur, particularly on the lower leaves. Overwatering can lead to root rot eventually, and then one might lose all the leaves, and the entire plant as well. 2) Change- variations in light, heat and watering schemes will often result in leaf loss. Once a plant seems to have adapted to a certain area in the house, it is best to leave it there. 3) Bugs- indoors these plants are prone to the usually array of indoor bugs. Low humidity will allow spider mites to damage the leaves. Frequent misting will decrease the chances of this problem. Mealy bug can be associated with excessive misting and too low light levels for too long, though mealy bugs seem to attack just about any tree if given the opportunity. Safer soaps and neem oil works well for these. Thrips are rare indoors, but will cause a characteristic leaf curl (see photo above).

I think most systemic insecticides will take care of these. Thrips are more common in outdoors plants- these cause a characteristic leaf curl 4) Underwatering- this happens less often than the opposite situation, but occurs when indoor plants become so much of a part or the background that one forgets they are there. They will remind the owner, however, by losing leaves (a Ficus's response to just about anything that goes wrong). Insufficient watering is also common for tree owners who have killed one by overwatering. 5. Seasonal leaf loss: this species seems to lose leaves every winter, indoor or out (though it seems to be more noticeable indoors since the plants are smaller and leaves on the floor are more evident. This leaf loss is also a good reminder to maybe start watering the plant less often. 6. Rootbinding: though these seem to tolerate root binding more than most trees do (one reason they do well in pots for so long), they still can become excessively root bound. I have read that root pruning should be done about once every 5 years, though I admit to have never done that myself.

Here is an excellent link and discussion of taking care of one of these as a potted plant: Ficus benjaminas as Bonsai Trees: This is probably one of the very best and easiest bonsai trees for beginners (like myself) despite it's apparent ‘touchiness' indoors. The beginner may go through a lot of learning curves and subsequent leaf loss, but the Ficus species are some of the most tolerant bonsai plants when it comes to forgetful owners (again, myself). If I forget to water mine, it is somewhat forgiving compared to just about any other bonsai species I have tried in the past, all which immediately die if not watered on time. And most plants in a good bonsai pot with the proper soil (rich but draining) are pretty hard to overwater. Growing these outdoors in a bonsai pot is extremely easy... indoors they one must follow the above recommendations with the following additions: water more often (daily in summers for example); repot every 2 years; root prune each time repotted once roots get too large. As for shaping and artistic touches, that is far beyond my expertise and one should consult a bonsai specialist or website on bonsai.

Bonsaid Ficus benjaminas (photos by chuckhk and irmaly)

Question: What is the fruit of the ficus tree?
Answer: Figs