The common fig, or Ficus carica, is native to the Middle East, where scientists believe it was the very first plant species cultivated by early farmers of the Neolithic age, more than 11,000 years ago. Over the millennia that followed, the species spread outward in all directions, becoming essentially naturalized, if not technically native, throughout the Mediterranean and Caspian basins and eastward toward Afghanistan.
In ancient Israel, figs were a staple crop and widely cultivated for both fresh consumption and preservation. Archaeological evidence from sites such as Tel Beit Shemesh reveal that pressed figs were stored in jars. Fig trees thrived in the region’s dry, rocky soil and yielded two annual harvests: an early crop eaten fresh, and a later summer crop (qayiṣ) that was dried or pressed into fig cakes for preservation and travel.
Eventually the fig was brought to Greece and became a huge part of their lifestyle and culture. The Greeks made fig wine and dried figs as well as eaten fresh.
Later the Romans cultivated figs and Cato the Elder famously held up a fresh fig at the end of every senate meeting and declared “This fig came oversea from Carthage in less than two days, “delenda est Carthago” Meaning Carthage must be destroyed.
The common fig a fig that does not require pollination to produce fruit is grown throughout the temperate world. In the U.S. California is the only state to have the fig wasp which is the only pollinator for fig trees. Recently figs are being shared around the U.S. and growers have been busy breeding new figs and finding more wild California seedlings.