Fig leaf
Ficus carica · Herb
Top 10 pairings
The broad, lobed leaf of the common fig tree, used by cooks as a flavouring rather than eaten as a vegetable. Steeped in warm cream or milk, or toasted and ground, it gives a green aroma with notes of toasted coconut, almond and vanilla. Whole leaves also wrap fish for the grill or soft cheese, and are peeled away before eating.
Tastes like
BitterGentle
Aroma
greencoconutnuttyvanillagrasswoody
Texture
fibrous
Per 100 g
—kcal
20gcarbs
4.4gprotein
1.9gfat
—fibre
— not measured
Full breakdown, scaled to your portionGood to know
The sap of fig leaves and shoots carries psoralen and bergapten, furanocoumarins that make skin burn and blister in sunlight; the fruit contains neither.
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