Ficus carica is an Asian flowering plant, better known as the common fig. It is a deciduous tree or large shrub with smooth white bark, growing to a height of seven to ten metres. The common fig has been cultivated since ancient times and grows wild in dry and sunny areas, from sea level to 1,700 meters. It can grow in nutritionally poor soil and tolerates seasonal drought. The Middle Eastern and Mediterranean climates are especially suitable for the plant.

Common figs have no blossoms on their branches; the flowers are inverted and actually develop inside the fruit, which is also called fig. The crunchy little seeds inside the fig, which give them their unique texture, are in fact the flowers. Figs are three to five centimetres long, with colours differing from one cultivar to another. Fig trees bear several hundreds of fruits twice a year.

Figs are rather dry and have a sweet taste. They can be eaten fresh or dried and are often candied or used in jam making. Most commercial production is in dried or otherwise processed forms, since the ripe fruit does not transport well, and once picked does not keep well. The widely produced fig newton or fig roll is a biscuit with a filling made from figs.

Fig fruit is low in calories. A hundred grams fresh fruits provide only 74 calories. Fresh figs contain adequate levels of some of the anti-oxidant vitamins such as vitamin A, E, and K. Dried figs are an excellent source of vitamins, anti-oxidants and minerals like calcium, copper, potassium, manganese, iron, selenium and zinc.