Hardy to -12C figs grow well in hot, dry summers and cool, moist winters.

Unfussy about soil, the trees have shallow roots which will survive some degree of drought (but means a degree of fruit drop unless soil moisture can be retained).

Figs grow well in large tubs. Keep well watered, prune back each year and replace at least a third of the  soil from the top of the pot annually.

Happily the trees are self-fertile so that only one will be required to produce a crop from a variety that ripens over a specific time.

Look for ‘Brown Turkey’ – purple-brown skin and pink-brown flesh, from January/March; ‘Preston Prolific’ – green brown skin, amber to white flesh, December/April; and ‘White Adriatic’, green skin and pink flesh, December/February.

As figs ripen individually over a long period rather than as a main crop, they are harvested manually which accounts for their high price at the market.

In the home garden, check fruits every two or three days so they can be picked at maximum sweetness.

Unfortunately fresh fruit does not store well. However, drying (eight hours set on a very low oven), freezing and preserving as jams, wine, brandy, fruit bars and sauce are alternative delights.

Propagation is easy. Simply plant 20-30cm dormant cuttings of the previous season’s growth (with short internodal spaces and a stub of two year old wood at the base). Set deeply enough to leave only two buds exposed.

An alternative method is to layer any low growing shoots in late summer, nicking the underside of the bark where it touches the ground, pegging it down where roots will form a new plant which can be lifted the following spring.

As the trees naturally form a well balanced framework they require little pruning.

Old trees don’t seem to make much growth so can be cut back quite severely in winter, not only to lower the height (which makes it easier to net and protect the crop from birds), but to encourage new growth and a better crop.