|Copyright: Lucas Aguilar (laguilar)
|Date Taken: 2010-10-02|
|Camera: Canon Powershot SX210IS|
|Exposure: f/5.9, 1/250 seconds|
|More Photo Info: [view]|
|Photo Version: Original Version|
|Date Submitted: 2011-01-16 22:29|
|[Note Guidelines] Photographer's Note [Spanish]|
|THAT SMELL GOOD!|
The Common fig (Ficus carica) is a large, deciduous shrub or small tree native to southwest Asia and the Mediterranean region (from Afghanistan to Portugal). It grows to a height of 6.910 metres (2333 ft) tall, with smooth grey bark. The leaves are 1225 centimetres (4.79.8 in) long and 1018 centimetres (3.97.1 in) across, and deeply lobed with three or five lobes. The fruit is 35 centimetres (1.22.0 in) long, with a green skin, sometimes ripening towards purple or brown. The sap of the fig's green parts is an irritant to human skin.
The Common Fig is widely grown for its edible fruit throughout its natural range in the Mediterranean region, Iran, Pakistan and northern India, and also in other areas of the world with a similar climate, including Louisiana, California, Georgia, Oregon, Texas, South Carolina, and Washington in the United States, south-western British Columbia in Canada, Nuevo Leσn and Coahuila in northeastern Mexico, as well as Australia, Chile, and South Africa. Figs can also be found in continental climate with hot summer, as far north as Hungary, and can be picked twice or thrice per year. Thousands of cultivars, most unnamed, have been developed or come into existence as human migration brought the fig to many places outside its natural range. It has been an important food crop for thousands of years, and was also thought to be highly beneficial in the diet.
The edible fig is one of the first plants that was cultivated by humans. Nine subfossil figs of a parthenocarpic type dating to about 94009200 BC were found in the early Neolithic village Gilgal I (in the Jordan Valley, 13 km north of Jericho). The find predates the domestication of wheat, barley, and legumes, and may thus be the first known instance of agriculture. It is proposed that they may have been planted and cultivated intentionally, one thousand years before the next crops were domesticated (wheat and rye).
Figs were also a common food source for the Romans. Cato the Elder, in his De Agri Cultura, lists several strains of figs grown at the time he wrote his handbook: the Mariscan, African, Herculanean, Saguntine, and the black Tellanian (De agri cultura, ch. 8). The fruits were used, among other things, to fatten geese for the production of a precursor of foie gras.
Figs can be eaten fresh or dried, and used in jam-making. Most commercial production is in dried or otherwise processed forms, since the ripe fruit does not transport well, and once picked does not keep well.
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