When we moved into our home, I found, to my utter joy, three fig trees growing on our land. What a lovely surprise!! I absolutely love eating them straight from the trees, skin and all, but a couple of years ago, whilst looking at those beautiful lush green leaves, I started wondering whether I could make anything out of them. And, of course, after some digging, I found out you can make fig leaf tea AND syrup!!

And what’s best is that fig leaf tea has many benefits, too. Not only are the leaves a good source of vitamin A, B1, B2, calcium, iron, phosphorus, manganese, sodium, and potassium but they are also said to help with constipation, diabetes, cardiovascular disease, the gastrointestinal tract and lowering high blood pressure. So that was settled; I would make fig leaf tea! And it is so easy!

Here’s all you need to make it:

• Pick your leaves – When picking fig leaves for the tea, it’s important to choose them from a tree away from busy roads. Select the best-looking leaves from different parts of the tree. A word of caution – some individuals may experience an adverse reaction to the sap of the leaves, which can cause irritation and itchy erythema. If in doubt, use some gloves.
• Wash and pat them dry. I usually fill my sink and give them a good soak, but even running them under the tap will work.
• Dry the leaves. You can use a dehydrator or hang them in a cool, dark place for a few days until they are crunchy (this is how I dry them). Or in your oven at 200F (90C) for approximately an hour / until they are completely dry. If you use the oven method, spread them apart so they do not touch.
• Once they are dry, if you have not done it before, snap the stalks off as they add bitterness to the tea.
• Crush all the leaves and store them in an airtight container in a cool, dry place away from direct light, as you would other herbal teas.

To enjoy your fig leaf tea, just put 2 to 3 tablespoons of leaves in hot water and steep for approx 10 minutes. Strain and enjoy. I like to use some honey to add sweetness. You may want to experiment with the strength of the tea by adjusting the amount of leaves or the time you infuse it. Some common pairings with this tea are ginger, orange peel, lemon, cardamom, cinnamon, and mint, but, of course, you can find your own delicious blends!

For the fig leaf syrup, all you need is the following:

• 3 to 4 fig leaves (fresh or dehydrated)
• 500g of granulated sugar
• 500g of water
  • Make this simple syrup by adding the water and sugar to a pan and placing it over medium-high heat.
  • When the sugar completely dissolves, add the leaves and let it simmer for around 10 minutes.
  • Take it off the hob and let it infuse for a further half hour or more if you prefer a stronger flavour.
  • When it has reached the right flavour according to your taste, discard the leaves and decant it into a sealable container.
  • Refrigerate for up to 4 weeks.
  • Enjoy over pancakes, in cocktails, add to water or any way you can think.