Fig Leaves and Tea

In the month of October 2020, the farm have gone through one round of pruning to improve the quality of fruits. During the process of pruning, we also harvested the young shoots for processing of fig leaves for making of tea.

From then until now, the loose dehydrated leaves have been well received. As fig trees are first thought to have originated from and cultivated in middle east, it comes as no surprise that the first record of fig leaves as food wrap is 300 B.C. in Egypt. Fig leaves are used as food wrap even in the modern culture, as we have request for fig leaves to be used by restaurateurs for exquisite cuisine featuring fig fruit and leaves. 

Fig leaves are aromatic and adds a mix of coconut, walnut and vanilla flavour to food. Nonetheless, it is better to use young leaves as the old ones are too fibrous. 

Fig leaves are a good source of vitamin A, B1, and B2. Similar to fig fruit, it also contains calcium, iron, phosphorus, manganese, sodium, and potassium. Most consume fig leaves in the form of tea for its many many health benefits.

It is anti-diabetic, as early research suggest that the tea reduce insulin requirements in people with type 1 diabetes. The tea also lowers the blood sugar levels after eating. 

The process of picking fig leaves was tedious, and painful. After being carefully selected, shredded and dehydrated, what comes out of it are top quality leaves for brewing of tea. Fresh leaves can also be used. Just boil them up to 15 minutes and strain.

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