This fig grower from Bulgaria gives his take on Brogiotto Nero
Includes a chapter on the edible fig by William B. Storey and Ira J. Condit.
For the southern fig lovers…
The use of para-chlorophenoxyacetic acid to induce ripening of uncaprified smyrna figs.
‘Champagne’ fig was developed by the Louisiana Agricultural Experiment Station (LAES) to provide a productive, good-quality fruit that ripens during the traditional fig harvesting period.
Though technical, fascinating possibilities of making smyrna type figs act persistent.
‘O’Rourke’ fig was developed by the Louisiana Agricultural Experiment Station (LAES) to provide a productive tree of good-quality fruit, which ripens during the traditional fig harvesting
period.