Mulberry-leaved Ficus
Ficus sycomorus — Moraceae
Italiano: Fico a foglie di gelso
Description
Mulberry-leaved Ficus (Ficus sycomorus) belongs to the Moraceae family and is native to Africa. It thrives in Riverine, woodland, savanna environments across regions including Africa. Botanically, Mulberry-leaved Ficus is african fig tree producing small sweet figs and with edible leaves as famine food.. The edible parts include Fruits, Leaves (cooked). With an edibility rating of 6/10, it ranks as a good wild food source. Harvesting is best done during December, February, January, March, November, October and September. Nutritionally, Mulberry-leaved Ficus stands out for its Vitamin K (30.0mg, 25% DV), Vitamin C (20.0mg, 22% DV) and Vitamin E (1.0mg, 7% DV). It also provides 2.0g protein and 3.0g dietary fiber per 100g serving. In the kitchen, Mulberry-leaved Ficus offers a Fruits: sweet, mild fig; leaves: bland famine food flavor profile. Pick ripe red figs; leaves must be thoroughly boiled. Common culinary applications include Fresh figs, Cooked leaves in famine. Popular preparations include Eat tiny red figs fresh; cook leaves well if needed. For storage, refrigerate fresh parts. Safety note: Leaves are coarse; cook well as famine food only. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Eat tiny red figs fresh; cook leaves well if needed
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: Fresh figs, Cooked leaves in famine Storage: Refrigerate fresh parts
Recipes
- Eat tiny red figs fresh; cook leaves well if needed
