Ingredient Spotlight: Fig Leaves
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If I ever receive a restraining order it will be from one of the two fig trees closest to my place here in Brussels. For weeks already I have practically been stalking both trees on my various walks with Baby Theodor, keeping my eyes peeled for the appearance of the first leaves. Patiently waiting for them to unfurl and grow big enough for me to help myself to a few leaves, stash them in the basket of my pram and dry them to a crisp in my oven to be used in cakes, frangipane, panna cotta, custard, shortbread and whatever else I want to imbue with the intoxicating flavour of fig leaves and their emerald green colour.
While the trees were still painfully bare just a few short weeks ago, on my last visit both trees were finally covered in leaves of varying sizes as well as the first tiny unripe figs. And my mind started racing with all the possibilities of what I could make with the first fig leaves of the season!
I already thought back in 2024 that fig leaf flavoured baked goods would become increasingly common, so it’s time I introduced you, my readers, to fig leaves as part of my Ingredient Spotlight series. And no, fig leaves are clearly not one of the flavour bombs hiding in our pantries. However, they are relatively easy to track down (easiest if you happen to have a tree in your own or a neighbour’s garden of course, failing which just make sure you find a tree that is somewhat sheltered from traffic) and certainly a real flavour bomb. Plus, for a city kid like myself, getting my hands on some fig leaves and turning those into a delicious cake or pastry was an easy and fun (and safe) introduction to (urban) foraging.
For past editions of the Ingredient Spotlight series click on the following links: Hibiscus, Hojicha, Labneh, Mahleb, Makrut Lime Leaves, Miso, Preserved Lemons, Spice Mixes, Sumac, Tamarind, Tonka Bean and Turmeric.
As always, let me know in the comment below if there are other ingredients you would like me to feature in this series!
What are Fig Leaves?
Fig leaves are the leaves of the fig tree, i.e. ficus carica, a large bushy shrub native to the Mediterranean but that also grows in colder climes (even if the figs they produce in more tepid climates never fully ripen).
What do fig leaves taste like?
“The fig leaf has a curious flavour - it’s familiar but in that ‘can't quite put your finger in it’ way. It's subtly intoxicating with notes of herbaceous green vanilla, echoes of fig, and a base nuttiness of coconut.” Nicola Lamb (Source)
I agree with Nicola - I think it is tricky to put your finger on exactly what fig leaves taste like. To my mind at least, there are notes of coconut, something fresh and grassy or herbal like matcha and something fruity, possibly figgy. In short, really unique and delicious - once you have tried a fig leaf flavoured dessert or baked goods you will wonder where this flavour has been all your life and how you can get more of it!
What do fig leaves go well with?
“Once you’ve fallen in love with fig leaves, it’s good to know there are many ways to enjoy the flavour. It’s one of those ingredients you can really lean into: From infusing into syrups or dairy to blitzing into powder to blending into oil, to using them as protective wrappers, you can deploy the flavour into all your favourite dishes.” Nicola Lamb
Figs (duh!).
More seriously, I think fig leaves pair wonderfully with all kinds of dairy from milk to cream to buttermilk etc. (and together with dairy fig leaves make for delicious ice cream, panna cotta, custards like crème anglaise etc.) but also other fruits like apricots and peaches or raspberries. And given the flavour notes of fig leaves I think they also pair well with coconut. When it comes to nuts, I think they work best with almonds (for example in a frangipane or for financiers).
Fig leaves can also be enjoyed in different ways:
Whole fig leaves: great for infusions - e.g. for custard, ice cream etc.
Fig leaf powder: blitzing dried fig leaves in a blender or spice grinder (and sieving out any tough bits) produces delicious and bright green fig leaf powder. Perfect for adding fig leaf powder to things like frangipane, cake batters, cookie dough or to use for a sanding sugar for example.
Fig leaf oil: blending fig leaves with a neutral tasting oil produces a delicious emerald green oil that is as tasty paired with simple desserts like a yoghurt or coconut mousse with roasted figs as it is used to dress salads or as a dipping oil for bread
Note: regardless of how I use the fig leaves I like first drying the leaves in a hot oven until crisp. This both brings out their flavour but also means the fig leaves will keep for longer in your kitchen.
How do I get my hands on some fig leaves? It obviously helps to have friends or family with a tree in their garden where you can grab a few leaves here and there. Alternatively, try and seek out a fig tree on a quiet street to minimise the risk of picking fig leaves that have been exposed to toxic fumes from passing traffic. The good news is that dried fig leaves last for ages so bear this in mind if you are planning a holiday somewhere warm like Greece or Italy this summer as you could always bring some fig leaves back in your suitcase (I have done this multiple times on various trips to Italy).
Here are some recipes and suggestions for how to use fig leaves in desserts and other sweet treats:
My Fig Leaf Bostock
Claire Ptak’s Fig Leaf Creme Brulee
Kathy Slack’s Fig Leaf Panna Cotta
Nicola Lamb’s Fig Leaf Milk Jam
Nicola Lamb’s Fig Leaf Roll Cake with Fig Leaf Whipped Cream
Pound Cake with Fig Leaf Oil and Creme Fraiche Whip
David Lebovitz’ Fig leaf and honey ice cream
Nigel Slater Fig leaf and kefir milk ice
If you have the La Grotta Ices book by Kitty Travers there are actually two fig leaf recipes in there - a Fig Leaf Ice Creak and a Raspberry, Fig Leaf Milk Ice.
Ella Sunga Fig Leaf Oil
Fig Leaf Tea
Fig Leaf Gimlet
Nik Sharma’s Fig Leaf Syrup
Nicola Lamb’s Fig Leaf and Peach Ice Tea
You can also use the leaves as a bed for roasting figs and other fruit which will give the fruits a subtle fig leaf flavour. Or be like Natasha Pickowicz and use fig leaves as a parchment paper alternative when baking your next cake!
Further Reading
I was looking at a beautiful fig tree with my mum yesterday. And now annoyed with myself for not taking a leaf or two!
Delighted to be part of the fig feast. Thank you! And now I’m off to try making fig leaf powder….