I live in Southern California and I can attest that some of my figs do spoil in the most intense heat and light of the season, when its pushing 110 with intense glaring sun for example. That's why I decided to go with a high density planting in my backyard. I also want to add that, even in my hot and dry climate I prefer closed eye varieties. Even where I'm at, figs like I258 will split with consistency, and I am not a fan of this particular trait at all. Had I known what I do now, I'd have completely avoided figs like the I258 and maybe even Panache. Anything with a slightly open eye and tendency to split is just not something I'm about. I much rather grow varieties like DFIC 0023, Martinenca Rimada, White Madeira #1, and other top varieties that have a closed or very tight eye. I planted Verdolino and Figoin in the ground this offseason, so we'll see how they do.
Thanks, just moved to very hot and dry southwest Texas. I was going to trial several varieties. Was especially going to trial Sierra here, by far the easiest and most vigorous I have rooted, I think I could use as rootstock if nothing else. Looks like a nice fig at Harvey's orchard? Do you know how it taste outside of wasp country?
How long does it take a fig tree to produce? I have a few Chicago Hardy, and they are in pots, I live in zone 6. I follow a good watering, and fertilizing regiment. I live in zone 6. The trees are 2 years old.
Those figs that ferment, my mom said she and her brothers would call them the "winos". 😆
I live in Southern California and I can attest that some of my figs do spoil in the most intense heat and light of the season, when its pushing 110 with intense glaring sun for example. That's why I decided to go with a high density planting in my backyard. I also want to add that, even in my hot and dry climate I prefer closed eye varieties. Even where I'm at, figs like I258 will split with consistency, and I am not a fan of this particular trait at all. Had I known what I do now, I'd have completely avoided figs like the I258 and maybe even Panache. Anything with a slightly open eye and tendency to split is just not something I'm about. I much rather grow varieties like DFIC 0023, Martinenca Rimada, White Madeira #1, and other top varieties that have a closed or very tight eye. I planted Verdolino and Figoin in the ground this offseason, so we'll see how they do.
Figs are really big here in tucson az but everyone has brown turkey or black mission and the occasional Kadota
Good to know smith can be grown in a dry climate.
What about ronde de bordeaux and dry climates? I here it spoils...
Every fig has a chance to spoil in super warm temps. 100F+, but in dry places, they all do wonderfully. The complaints you may hear are not valid.
@@RossRaddi ty Ross the fig boss
Ahhhhh, the opening screen is like "Inception". Hurts my head, haha.
Thanks, just moved to very hot and dry southwest Texas. I was going to trial several varieties. Was especially going to trial Sierra here, by far the easiest and most vigorous I have rooted, I think I could use as rootstock if nothing else. Looks like a nice fig at Harvey's orchard? Do you know how it taste outside of wasp country?
dracodempsey Eisenhart I would consider it for rootstock. Not for eating.
How long does it take a fig tree to produce? I have a few Chicago Hardy, and they are in pots, I live in zone 6. I follow a good watering, and fertilizing regiment. I live in zone 6. The trees are 2 years old.
What's your thought on BNR, Bourdesotte Negra Rimada on the striped Figs, were the 3 strip fig you mention arranged in order of taste?
They're all stripped black Madeiras. Popone seems like a good choice here.
Yo Ross can u do a video about rootstock with fig trees, like why to do and if there’s any benefits and when not to do it and stuff like that
Dude: Southern California, Arizona, West Texas.
New Mexico: 😔
Thank you for helpful videos, I try to email you , do you still use your email that you have in your Instagram ?
Thank you Ross ! Thats sooooo many varieties I had no idea