The Italian Honey Fig (Ficus carica ‘Lattarula’ or ‘White Marseilles’) is valued by home gardeners for its adaptability and flavor. This self-pollinating, relatively cold-hardy variety is a reliable choice for many climates. The medium-sized fruit is recognizable by its smooth, greenish-yellow skin, which encases rich, honey-sweet, amber-colored flesh. These figs are delicious eaten fresh and hold up well for preserves and drying.
Site Selection and Initial Planting Steps
Selecting the correct planting site is crucial for the long-term health and fruit production of the Italian Honey Fig. The tree demands full sun exposure, requiring a minimum of eight hours of direct sunlight daily to ripen its fruit properly. Figs require well-draining soil, thriving in loamy or sandy compositions; planting in heavy, saturated clay quickly leads to root rot.
The preferred soil pH ranges from slightly acidic to neutral, ideally between 5.5 and 6.5. When planting, dig a hole that is at least twice as wide as the rootball but no deeper. This width allows the roots to spread easily into the native soil, promoting rapid establishment.
For in-ground planting, backfill the hole with the original soil, ensuring the top of the rootball is level with or slightly below the surrounding grade. Growers in colder regions often opt for large containers—at least 15 to 20 gallons—that feature multiple drainage holes. Container planting allows the tree to be moved to a protected location during winter.
Essential Routine Care: Watering and Feeding
Consistent and deep watering is necessary for Italian Honey Fig trees, especially during the first year of establishment and the summer fruit development period. Keep the soil evenly moist without becoming waterlogged, as drought can cause fruit to drop prematurely. While established trees develop some drought tolerance, deep watering during extended dry spells ensures a healthy crop.
Fig trees require a specific approach to fertilization, as they are sensitive to excess nitrogen. Too much nitrogen encourages leafy growth at the expense of fruit production, and this soft new growth is susceptible to cold damage. Use a balanced, general-purpose slow-release fertilizer, such as an 8-8-8 or 10-10-10 formula.
Fertilization should begin in early spring as new growth starts, with a second, lighter application possible in mid-summer. Mature trees often require only a single annual feeding in the spring, as their established root systems are efficient at extracting nutrients. If a tree shows signs of pale leaves or stunted growth, perform a soil test before increasing the feeding regimen.
Seasonal Pruning and Cold Weather Protection
Pruning the Italian Honey Fig maintains a manageable shape and stimulates the new growth where the main crop develops. The best time to prune is in late winter or early spring while the tree is dormant. Structural pruning involves removing dead, damaged, or crossing branches to improve air circulation and sunlight penetration into the tree’s center.
Many growers shape fig trees into an open-center bush form, keeping the fruit low and accessible for harvesting. Aggressive pruning can rejuvenate mature trees, but remember that the first, or breba, crop forms on the previous year’s wood. Removing too much old wood will sacrifice the early harvest.
In regions where winter temperatures consistently drop below 10°F, cold protection is necessary for in-ground Italian Honey Figs (hardy in USDA Zones 7 through 10). Container-grown trees must be moved indoors to a cool, dark, unheated space, such as a garage or basement, for the winter. For in-ground trees, common techniques involve wrapping the dormant plant in layers of burlap or constructing a chicken wire cage filled with insulating materials like straw or dry leaves.
Recognizing and Harvesting the Italian Honey Fig
The Italian Honey Fig often produces two crops: the breba crop in early summer and the larger main crop in late summer or early fall. Figs must fully ripen on the branch, as they will not continue to sweeten once picked. Ripeness is determined by appearance and touch, not just by the calendar.
As the figs mature, their skin transitions from a firm green to a softer, yellowish-green hue, and the fruit becomes soft to the touch. A definitive sign of readiness is when the fig’s neck begins to droop, causing the fruit to hang downward. If milky white sap (latex) oozes from the stem when the fig is picked, it is not yet fully ripe and should be left to mature.
Harvesting should be gentle, as ripe figs bruise easily. Once picked, they should be consumed quickly or processed, as their sugar content makes them perishable. The closed eye, or ostiole, of this variety helps prevent moisture from entering the fruit, reducing the risk of souring or splitting in humid climates.