Beyond the first garment: the hidden power of Fig leaves

Long before fig leaves were a fashion accessory in the Garden of Eden, they were medicine and culinary magic. Do you know that they may help balance blood sugar? Or you can make cheese using the milky sap from the plant? Here are a few fig leaves’ benefits used for centuries.

Medicinal uses:

• Blood sugar and heart health. Fig leaf tea may help regulate blood sugar and reduce insulin needs. A 1998 study found that people with type 1 diabetes who drank it daily required 12% less insulin. Fig leaves have also been linked to improved cholesterol levels, lower triglycerides, and reduced high blood pressure.

• Rich in nutrients. Fig leaves contain fibres, antioxidants, more potassium than bananas, and also – calcium, magnesium, phosphorus, iron, along with vitamins B1, B2, and A.

Nutrient content varies with maturity – young leaves are richer in antioxidants, while mature ones provide more minerals. Fresh leaves retain more enzymes, while dried leaves concentrate minerals but lose some heat-sensitive vitamins. Make a tea using a mix of young and mature leaves, dried and fresh, to get a broader range of nutrients and medicinal properties.

• Traditional respiratory remedy. In ancient times, fig leaf tea was used to ease bronchitis, dry coughs, and asthma symptoms.

• Natural wart and fungal treatment. The milky sap (latex) in fig leaves and unripe fruit contains ficin, an enzyme that breaks down warts, corns, and calluses. It also has antifungal properties, making it useful against conditions like ringworm.

Culinary uses:

• Wrapping and steaming. Wrap food in fig leaves before steaming to add moisture and a coconut-like flavour.

• Aging cheese. Traditionally used to wrap fermenting nut cheeses, fig leaves provide protection and a subtle Mediterranean aroma.

• Pickling aid. The tannins in fig leaves help keep pickled and fermented vegetables crunchy and firm.

• Cheese making. Fig leaves (or a few drops of sap) can act as a natural vegetarian rennet, helping to coagulate milk for soft cheese.

For more insights, check out the photo – a page from Culpeper’s Complete Herbal book, first published in 1653. A fascinating work that laid the groundwork for modern herbal medicine.