Cooking with fig leaves: oil, fish packets and more

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Those who love figs have probably wondered what to do with the beautiful leaves on the tree. Because is the fun over as soon as the figs fall from the tree? No: luckily you can also make a lot of goodies with the fig leaves.

And guess what: you can still vary with a fig leaf too!

Crash course fig leaves

Are you going to pick fig leaves from the community garden or in the forest? Make sure you pick the bright green leaves. Leaves with a yellowish, brownish or dull color may already be old and withered or carry a disease. As a result, the taste is not optimal. Because that taste of that fig leaf, that’s what you do it for in the end.

The leaf tastes a bit like vanilla, coconut and nuts. And that combines well in different dishes…

Fig leaf tea

Obvious perhaps, because dried leaves + hot water = tea, but fig leaves dry? It’s possible. The leaf even has an almost medicinal function and has an anti-inflammatory effect, provides refreshment and good circulation. So several birds with one stone.

Make sure that when you pick the leaves, you dry them first. This way the tea will keep longer. You can do this in a special drying oven, but also simply in a convection oven at 50 degrees Celsius. If the leaves start to blow, you can put a grid on your baking tray or something else heavy.

Ceviche oil with fig leaf

Fish and fig leaves are also a good combination. A ceviche certainly goes well with the tropical flavor of the  ficus leaf. Make an oil with 1 liter of neutral-tasting oil, a pinch of salt and 10 fig leaves and grind everything in a powerful blender (the recipe can be found here ) .

Once the oil is ready, let your fish marinate in it for a few minutes. Incredibly tasty and special and of course it is a mysterious ingredient that you can do very interestingly with.

Ceviche of sea bass appetizer Christmas

Fish packages with fig leaf

As mentioned above, fish and fig leaf are best friends in the kitchen. Marinate your fish and wrap it in the green leaf. After this you can prepare the fish as you wish. In a steamer basket , on the barbecue, in the pan; it’s your party. Ready to attack? You do not have to eat the fig leaf. It serves as a warm, flavorful jacket for your main ingredient (the fish in this case) and keeps it tender, juicy and tasty.

Serving tip: unpack your fish package and place the fig leaf open on the plate. Then place your fish in the middle of the leaf, crumble a few nuts, onions or other treats over it and it immediately looks divine. You can also do the same with feta or another cheese that lasts!

Rice with fig leaf

Do you want to complete your tropical dinner, but do you sometimes feel like something different than lime , coriander or coconut rice ? Rice with fig leaf is your new find. Cook the rice in a pan containing one or two leaves of the  ficus  (however strong you want the rice to taste) and after cooking your rice will have a mild taste of the leaf. Super tasty and super easy!

Salmon with gochujang and honey

Ice cream with fig leaf

Attention ice makers! Are you, like us at the Culy editors, fond of making your own ice cream with special flavors? Say no more. Ice cream with fig leaf is super tasty, mild and delicious with a piece of gingerbread or this bright green pandan panna cotta . Make your  go to  ice cream and add some cooled fig leaf extract (super strong fig leaf tea).


Pica-what? We can imagine that with this name you think: this is beyond me. And we admit: picarones are a weekend project for the experienced cook. They are Peruvian donuts with sweet potato, pumpkin, a bups other ingredients and fig leaf. By pureeing and seasoning the pumpkin and sweet potato and then frying them and adding a nice sugar layer, you get a delicious sweet-salt combination. It’s a bit of work, but then you also have something!

Source: Culy by
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