Figs see increased cultivation and culinary use in Germany

Figs, members of the Moraceae family, are increasingly being cultivated in Germany, with the Pfalz region serving as a major hub and successful cultivation also occurring in cities like Hamburg.

Culinary experts highlight the fruit's versatility, noting it can be consumed raw, cooked, or dried, and paired with both sweet and savory ingredients. Common pairings include various cheeses, such as Roquefort or goat cheese, as well as walnuts and leafy salads. Chefs utilize fresh harvests from local trees to enrich seasonal menus.