My fig tree
is inside and going dormant. The leaves are shriveling and falling, and I have been chopping them up into small pieces to mulch the surface of the container mix.... And I started to notice this WONDERFUL AROMA as I crumpled up and chopped up the leaves.
So, it's too late now with this tree
and I'll have to wait until next season, but I looked it up and found this
https://www.specialtyproduce.com/produce ... s_7136.php
Fig leaves are harvested from mature fig trees. The leaves are a bright, vibrant green with thick veins and a prominent stem. Each leaf has five main veins and leaflets, much like fingers on a hand, and each leaflet is wider in the center and tapers to a point. Fig leaves are most commonly used to wrap and grill or steam seafood. The leaves give the cooked meat a smoky, fruity flavor, and distinct coconut aroma.
Use fresh, clean fig leaves to wrap seafood, meat, fruits and cheeses. Secure the parcel with string or twine and grill, bake, roast, smoke or braise. The fig leaves will keep the items moist, cooked by the steam created in the parcel. Fig leaves should be used immediately; keep refrigerated and dry to store. Rinse but do not dry before wrapping, the moisture on the leaves will help to cook your parcel.
I might try making something if the Chicago Hardy fig tree
outside but planted against the SW side of the house still has leaves.... Has anyone else tried making fig
-leaf wrapped something? I was originally thinking of making Chinese steamed dumpling with sweet filling because the aroma reminded me of something like the lotus leaf wrapped sweet sticky rice.