Don't Throw Away Unripe Figs or Leaves! Turn them into Gourmet Syrups, Tea, & Preserves!

Alright fig lovers, it's Ross the Fig Boss. Welcome back to another long form video. I have been really enjoying making these videos for you guys and I promise you're all gonna love this video today. Today we're talking about making use of our fig trees in the kitchen and I mean fig trees not just the figs themselves because we're gonna be processing leaves today. or at least showing you what you can do with the leaves we're going to pick some leaves we're going to pick some fruits how to things you can do with the fruits themselves and also things you can do with the unripe figs on your fig tree we kind of talked about it in the in the last video i i made today is actually october 27th we're very late here in the season and for many of us this is the worst fig growing season i've had in a decade i know a lot of us in the mid-atlantic the northeast we've had a very late start to our fig trees this year mainly because we've had the worst winter in a decade we also had the worst late frost in a decade so a lot of us might be sitting here thinking before we put these trees away for dormancy how can i make use of this stuff is there anything i can do how do i process them We're going to show you. I have an incredible spread for you guys today. You're going to love it. We're going to be inside in just a moment, but I want to take you guys around right now. We're going to pick some figs. We're going to pick some leaves and we're going to bring them inside and I got a whole setup ready and we're going to show you guys all the different things. There's at least like seven or eight different things I've got set up in there. Now, before we get into that do me a favor right now hit the like button hit the subscribe button check out my blog figboss.com if you haven't there's a youtube membership we just started releasing you just hit the join button down below right next to the subscribe button two dollars a month you can support me if you guys want to greatly appreciate it we have fig trees for sale on the website i either have published them and they're available or i'm very very close to it And we're going to... Start selling these bigger fig trees here. They're not exactly dormant just yet, but what I will do, if I can't squeeze them in the box, I'm going to have to prune some of these guys back. There's no doubt about it. They have to be shipped, unfortunately, because just due to weights and box limits, and the boxes I have to use have to be really heavy-duty boxes to ship a big tree like these. But I'm going to be shipping them across the country to you guys. I might have to bare root some trees depending on where you live or whatnot. I might have to cut them back to a foot, but a tree like this can probably easily be bent and I can squeeze it in potentially. So I'm going to try not to prune the trees if possible, but I have a pretty darn good selection. We talked a little bit about it in one of the last videos I did. Um... There's going to be more I didn't even discuss at this moment, but this is... Great, because these trees, this is the best value of the whole season is to get one of these trees for me. I've been growing them for either a year or more. So it's a steal, you know, and they're roughly the same price as the smaller ones. The two gallon pots we have available, those are in five by 12 inch pots. The one gallon trees are in four by nine inch pots. We got some of those still for sale. They're selling like hotcakes. I'm pretty much almost out. I was so worried. Because I propagated so many trees this year. I was wondering if I'm going to be able to even sell them. And you guys came in and you really just destroyed it. You have no idea how appreciative I am of that. So we're going to sell some of the extras I have. I just got, guys, I have too many trees. It's just a plain simple fact. You see the ones here, this is not even half of it in terms of pots. So I got to get rid of something. I got no choice. Now, let's harvest some leaves first. By the way, all that's going to be on the blog. And I will say this real quick. The cutting sale is also going to start the last week of November. We've had some frosts here on this property, also on the other property, but it's not enough of a frost. You can see the damage here, by the way, from the frost. It's really not enough to really send these trees dormant just yet. And the 10-day forecast? The 10-day forecast looks great. Here's actually a fig down here. I think this is Montalcino Rosso. I want to harvest this and we'll eat this later off camera. It's just super secret, guys. Super secret. You know what? Yeah, I'll wait. I'll wait. Pretty sure that one's Montalcino Rosso. Great fig. So let's harvest some leaves because, you know, the frost has already kind of damaged some of these. We've also got rust. This is a Torbole fig. Looks like it's going to be ready soon. And it's fruiting from total dieback. That's pretty cool. So let's harvest leaves now. Some people will, instead of just ripping them off like that, they'll cut them. You're probably not going to damage your tree, okay? But when you are removing leaves or removing figs from your tree, really critical to not get this sap on your skin. I know there's some of you out there who think you're a hero, superhero. This sap will burn your skin. Now, it's almost like poison ivy. I just want to say that where you can't really see it. It's kind of clear. And the only real way to get it off, because it's oil-based, it's a latex-based sap. The only way to get it off really is with like a degreasing soap. So you might have it on your skin for a while and not even realize it, and it just sits there for a long time. And it'll burn you. So be careful. And if you're going to be harvesting leaves or harvesting figs like we are today, you really should be wearing long sleeves and gloves. I'm an idiot. I'm just going to be super careful. And I'm telling you, some of you guys might be burned. A lot of it is a lot of factors that goes into whether or not you are going to get burned. And it's just better to be safe than sorry. So I'm just going to pull off a few leaves. Nothing crazy here, all from this one variety tourbillon, but we've discussed before, what can we do? What are we doing with these leaves? What can we do with them? Well, we can dry them. There's a couple of ways to dry them. You can just leave them outside. I mean, like any other leaf, you know, any other, you know, material that you have that you're like weeds and things that you're pulling, you just leave it there. Uh, as long as they're washed, that's something This is something you might want to do because there's definitely... There can be bird poop and things on these leaves. No doubt. So wash them and then let them just sit out in your counter. It's a better way to do it. Or you can roast them in the oven for a little bit or dehydrate them. Lowest setting, lowest temperature. Don't go crazy. They don't need a whole lot of heat. You just need a little bit of time in the dehydrator and these guys will crisp up real nice. What can we do with these? Well, fresh like this, if you're going to put some fish in the oven, you can wrap the fish with the leaves. Kind of like a grape leaf. Anything you can do with a grape leaf, you can do with the fig leaves, number one. Number two, once you dry them, you can make tea. We're going to make tea in a moment, and you can also make syrup. So the syrups is supposed to be, first of all, I think, personally, the tea is awesome. Now, we've discussed in the last little video we did some of the uses for this stuff. Someone commented, Ross, why don't you just make the video that I'm making right now? But all these varieties, guys... Have different aromas to them. The leaves smell different. It'd be a really interesting experiment. I said, if you took leaves from all these different varieties, I have dried them, made tea with them, smelled them. They're going to smell slightly different. I promise. And they're going to give off different flavors and different things that you, you might pick up. So it's worth the, it's worth the shot, worth an experiment, um, trying it. And I think someone could really make a really successful business out of it. There's a huge demand, oddly, for the leaves themselves. For good reason, actually, now that I really think about it. And you'll be convinced after the end of this video. And there's also a big demand for the latex. I don't know what that's about. Let's harvest some figs now. This is De La Gloria. This is not going to ripen in time. This is, you know, we're very close to the end of the season. And so these trees came back from... Total dieback and the fact that even that torbelae is fruiting is pretty incredible here for such a young tree as these but these unripe figs so many of you guys have these unripe figs on your tree. What I would recommend again super careful with the sap in this. These leak it's these leak a lot of sap. These green unripe figs they're not ripe they're not gonna ripen. Now Some people think, by the way, if you remove these, it helps the figs speed up ripening in some way. I don't see that being the case. If that is the case, it is a very, very minimal improvement. But when you harvest these, I like to just twist them off. That will leave the stem there. And that makes the next step pretty easy because what are we going to do with these? What are we doing with these figs? Well, again, there's more uses for these figs than you imagine. But we discussed before, you can pickle these and make a savory pickle out of these. Or you can put them in a syrup and preserve them. So we're going to do that right now. I'm going to show you. We've already harvested some ripe figs, but the unripe ones that are green and hard, they're the perfect fig for preserving them in syrup. They're very, very unique. They taste awesome. Um, believe it or not, they don't, you know, you might think right now they don't have a whole lot of flavor, but we cook these figs down. You're going to be very impressed, I think. And I'll show you what I've got. I've already begun the process. It's kind of a two day process. Maybe you could, there's a way to speed it up, but like everything, you know, uh, there's many ways to do the same thing. So let me show you guys what I have in here and what we've got going on in the kitchen. So, like I said, we've got a pretty amazing spread. Got a lot of different things going on here. And we're going to talk about all the different stuff you can do with these figs. First and foremost, I got a little cheat sheet here. You can always come back to this, but we've got ratios for making syrup, fig coffee. We're going to show you the fig coffee. There's also the tea with the leaves. You guys don't even know. Okay, so let's just go over what you can do with all the different things, right? So as I said with the leaves, we can make tea and syrups, basically. We can infuse the leaves. By making tea. So I'm going to start that process right now. Here is my infuser. I'll put a link to this in the comments. If anybody wants to get this on Amazon, I'll put a link to a lot of this stuff in the comments and in the description. Inside here are fig leaves that have been dried. Again, the ratio for this, eight ounces of water to one teaspoon of fig leaves. Now, shout out to my friend Allie. She brought home these products from La Maison de Fig. And they sell fig leaves from different varieties. This one here comes from Abacu, which is another name for Black Mission. This one over here is of the variety Marseillaise. Awesome fig. I love Marseillaise. And then here is Grizet de St. Jean. Okay. So each of these, if you open them up, okay, right now we're making, I think we're making Grasse Day St. Jean leaves. If you smell this in here, put your nose to each of these. They smell very different, and we did some testing, Allie and I, and they brew and taste different when you actually make them. So what we'll do is we'll make, basically, if you want to make a syrup, okay, and infuse the fig flavor of the leaves, which is kind of coconutty, almond flavor. There's a lot of different ways I think people describe these leaves. It's really got its own unique flavor. It's actually, the tea itself is a little smoky, a little resinous. I think for my money, guys, the fig leaf tea, in terms of herbal teas that you can drink, it's one of the best teas. For health reasons, too. But in terms of taste, I didn't realize this. Ten years I've been growing these fig trees, roughly. I never gave much credit to the leaves. So again, you can dry them yourself in a dehydrator or the oven, let them sit there on the counter. They'll naturally dry. There might be a different, depending on how you do it, you might get a different and better result. So maybe, you know, roasting them in the oven might, might bring out the flavors of it more. I have a feeling that's the case. But for me, in terms of like herbal teas, there's really nothing. There's a few that come close. I'm sorry. There's a few that are up there. Things like lemon verbena. Different types of basil make a great tea. Lemon balm, those are the ones coming to my mind. You know, everyone likes chamomile. Mint's good, obviously. You know, but this is a really great herbal tea. And the cool part about this herbal tea, at least with fig leaves, is it's really good for diabetics. There's something in the fig tree, in the leaves, in the fruits themselves. They're one of the best fruits to eat if you are diabetic. I'm not a doctor. I'm not saying if you have diabetes, go eat a bunch of figs, but certainly certain herbal teas can help with your blood sugar. And yeah, it's just cool. It's like another added bonus. So we're just going to boil the water for five minutes. Here's the cheat sheet again. So we're going to do eight ounces of water, like I said, one teaspoon of leaves. I would imagine the further you kind of, you know, crumple these up or like if they're You're going to get more extract, extract more flavor out of it, right? The bigger the leaf is, like if I just took this leaf, threw it in there, you know, it's not going to probably net you as much flavor. So the size of the, of the grinds, if you're making coffee, makes a huge difference. Same thing with tea. Steep it for at least five minutes and you want to use about boiling water here. Once it boils, we'll just turn it off. Okay. Once we get our water out of this, let's say this is a cup of water. We're going to add a cup of water into our saucepan here and then we're going to, there's multiple ways to do this, but once you get your saucepan, add the water, a cup of water, two cups of sugar. So that's the ratio for a syrup. So to make fig leaf syrup, one to two ratio of water to sugar, and then you can infuse it with fig leaves. But instead it's actually kind of smarter now that I think I thought about this through a little bit more. Add the infused water Water from the tea into the... Sugar water to make a syrup, and that did not occur to me for some stupid reason. I'm sorry. So we're doing this out of order, but I'll just drink the tea, and maybe I'll just make a simple syrup. This is the Demerara style, where if you use a two-to-one ratio, that gets you a thicker syrup. So you can adjust the amount of sugar. You don't have to do two-to-one. You can do one-to-one, right? Just use white sugar, all that good stuff. The thing with the leaves, though, You could theoretically right now, I could throw some fig leaves in here as the syrup kind of cooks down. And then I could, um, have myself some fig syrup. So I could wash this off. Maybe I'll do that after the video ends. And then that way I can just take my fig leaves out of here very easily, or that way I don't have to strain it that well. And, uh, it's not a mess when I strain Because you could add these leaves. Right now, theoretically, in here. But, you know, it's kind of a mess to strain it at that point. So I might not have heated this up enough. Let's just heat it up a little bit longer. So while this is going, that's something you can do with the fig leaves. Why would you want to make yourself a syrup? Simply put, the syrup can infuse that fig leaf flavor into different things you're making. Right? Here's actually a... Caramelized fig syrup from Liber & Co. This is stuff for like cocktails. They make great syrups for cocktails. Put a link to this in the description. This is going to be very different than what I'm making actually, and I don't think this is using, you know, this syrup here I think is made with the fruit itself. Yeah, see how it says made from a unique blend of California Black Mission and Calamirna? So this is not using the leaves themselves. So this is a very different product than what we're going to make today. Then you can take this syrup, cocktails, like I said, fig leaf ice cream is another one. If anyone has a Ninja Creami, very simple to make yourself a fig leaf flavored ice cream. In fact, I'd highly recommend you guys get one. They're pretty cool. You can make a lot of different interesting and even low calorie or low sugar ice creams at home. So that's one little thing there with the leaves, uh, syrups can be added to a whole bunch of different things. I mean, anything you can add a syrup to, you can use the fig leaf syrup. Okay. So now what about the unripe figs? Cause we did harvest a bunch of those. Well, what you want to do is with these, these unripe figs is you actually want to, I'm, I'm doing the method of preserving them in a thick syrup here. So this is what they turned into You basically take these, run a toothpick through them. A couple of times on different sides, put them in some water and boil the water for until, until about three or four minutes. So once you boil the water, you'll notice in the first round that you put these figs in here, they're still really bright green. They might not turn this color just yet. And then what happens is the sap that's in these kind of leaks out into the water. And part of the reason why we do the toothpick and why we. Twisted them is because now the stems are not there and they're kind of leaking their syrup or their their sap Excuse me, then we get the the we do this twice so we blanch them for four minutes both times and By the second time we pour the water out and strain the figs out. So each time we're straining it then we add our Sugar water consistency to our pan just like that. So instead of me having it in a separate saucepan here Same ratio, 2 to 1. I'm adding it in here and now we again boil the water for about four minutes and then let it rest is what I did. Now overnight I'm going to let this sit. This is what I was recommended and read. I don't know exactly the perfect way to make this kind of stuff but this is one thing you can do or this is one way to do it. I wish there was a way to do it you know quicker but by the second time you blanch them they kind of turn the right color and they're already edible at this point. See how soft they now are You want them to be firm from the beginning because if you're gonna boil them for 12 minutes total You want them still to hold up? So this is I've already had one of these. I'll try one now for you guys This is actually awesome. They taste fantastic and they're not even done yet So think about you know what this process gonna be like tomorrow They're gonna kind of absorb some of that sugar water that's in here And I'm going to get the right consistency tomorrow. If I need to, I can always add more sugar and even more water, cook it down, and get the thicker consistency of syrup that I desire. So for me, you know, I've had these in a shop recently. Let's try this one. Yeah, this is more like it here. This is what it should look like on the inside. The one on the left is sort of more ripe than it should be when I picked it. So if they're starting to swell, You don't want to do that. You want to get them before they're starting to swell. And this has got its own very unique flavor. This one kind of has like a berry note to it. These are just, I'm telling you guys, I'm telling you, I promise. Try it. You're going to love this. You are going to love these figs. It's amazing I've wasted so many of them. I mean, eating all the sugar is probably not great. That is so good. Oh my goodness. So good. So that's the difference between preserving your figs in syrup that are ripe. Versus unripe. So this is a batch I did last year. I've had it in the freezer all this time. But usually what I'll do is I'll take my really bad figs at the end of the year that are not totally ripe. They're ripe, but they're not like, you know, so good that you want to you'd want to eat them like this one here. And if they're not great eating quality, what I'll do is I'll put them in a bag and then at a later point, I'll preserve them in syrup. But I promise, doing it this way with the unripe figs, a million times better than doing it like this. And this is probably what everybody's used to. I imagine a lot of people can their figs like this. And to me, it's just a totally different experience, different product. These are very soft. These are still very firm with an extremely different flavor to them. So this is like my new favorite thing. Oh my goodness. Let's try this other one here. This is still very soft. Look how much syrup is coming out of there. Oh my goodness. That's incredible. That is amazing. This actually has like real fig flavor to it. And this was underripe when I picked them. This is a De La Senora Hibernetica fig. Look how red that is in there. That's unbelievable. I'm sorry guys, this is just too cool. I'm sure everybody now is getting really excited and wanting to try every one of these things. So that's what we do with the unripe figs. Now the ripe figs, it's very easy to dry them and process them in different ways. Every year I dry figs in the fridge. I do not put them in a dehydrator. I don't put them in the oven. The best way to dry any fruit, as long as it doesn't spoil on you or attract insects and things, is to either dry it in the sun or slowly dry it in the fridge. You want a very slow process here. I've talked about this before. You basically just get yourself a plate, cut the figs in half, put them skin side down, Make sure everything is dry. That way there's no mold. And they just slowly dry in the fridge. And they transform, you know. Figs do not ripen after you pick them. Some people think they do. But really what's happening is that the figs are changing. Because there's water evaporating out of the fruit. So if water is evaporating, the fruit is very dramatically changing. And in about three weeks, you end up with a fig that is pretty much totally ripe. Or totally dried. Now you can get some mold, it's not a perfect process, but it's all about quality first and foremost when you put them in the fridge like this. You want the highest quality figs possible. Then you wanna make sure everything's absolutely dry and you can even flip them every couple of days. And that way both sides of the fig are dry, you wanna make sure the paper's dry, the plate's dry, everything is dry and they will air dry in the fridge. And you will have a very... Good product compared to actually drying them in a dehydrator. The slower they are, the better it is. And it's the same thing when you make Hoshigaki with your persimmons. It's my favorite way to consume persimmons. You peel the skin, you boil them for just a minute, you blanch them for a minute, take them out, string them up, you can hang them, you can put them on something. Just run the circular ceiling fan all day, 24/7 for like 20 to 30 days. They will very slowly air dry. You will get the best tasting dried fruit you've ever eaten. Better than dates, better than dried figs. There's nothing like it. Yeah. So there's a lot of things we can do with these figs too, right? We can make jam. Thank you. Jam is a real simple one. I'll just say this, you know, it's the same thing with cooking down your sugar water. You add water, sugar, and then you add your figs in here. And they cook down. One of the things you want to do if you're going to process Figs for jam is you want to peel the skin as much as possible and you want your figs as ripe as possible. Okay. Because unripe figs have skin. That's not very good to eat. And it has a lot of off-putting flavors, partly because of the resin flavor. That's why we did it with the unripe figs here. We take the resin out of these unripe figs, all this sap, got to cook it down for eight minutes Discard the water. Because that resinous flavor is not really that tasty to eat in my opinion. It's bitter, the resinous flavor is kind of its own thing. You don't want to eat that. So if you're making fig jam, my absolute number one tip, you can do whatever you want to do, as long as if you're using high quality figs that are very ripe, you might not have to peel them at all. If they're underripe, They're going to be very easy to peel. It's one of the things that I always see people, by the way, they're like, oh, look at my fig variety. It's so easy to peel. It's like, well, it's easy to peel because it's not ripe. The pith is the really important part. It's the skin, right? Here's the skin on the outside. Here's the pulp in the middle. And then in between the two is this white area called the pith. The pith. Kind of shrinks in size as it ripens if it's not as ripe you're going to have a bigger pith and that pith is going to have um it's going to make it really easy to peel your figs so I'd highly recommend if they're underripe and that's usually what I do I use my worst figs to make jam because the good ones I just want to eat I don't want to waste them in a jam personally peel the skin off as much as you can and then throw that in there Obviously cut out the stems and then the second biggest tip is you should use an immersion blender. What's an immersion blender? I'll put a link in the description as well for it, but it's a handheld blender basically And so when you're done with your with your figs in here, let's say I want to you know Have I have jam in here? Let's say I can use the immersion blender and just blend it all up to make a very uniform consistent Consistency it's one uniform texture. It's not lumpy doesn't have like You know, bits and pieces of the skin here and there. It'll be as good as possible. I promise. Now, I don't normally do any baking. I'm not a baker. There is some things we have over the years I've made with baking figs. And I'm just not, it's not my thing. I'm a cook. That's it. I'm not a baker. I don't like to follow recipes. Um So for me, it's just not enjoyable. It's kind of my personality. But these Fig Newtons, I'm telling you, they're insane. Shout out to my friend Allie, again, who gave me these Fig Newtons. Pamela's Fig Newtons. I'll By the way, guys, if you want to get any of this stuff, I'll put links in the description if you can get it on Amazon. That would be great because then any of that you click on would greatly support me. So if you have the option and you want to do that. Get it on Amazon or even just click on the link and then buy something else on Amazon. I get credit for that. So I'll put this in the description. I think they sell them at Whole Foods. You can probably get them somewhere else. But yeah, these are, besides the sheer fact that every Fig Newton you ever eat has a million calories in it, one cookie is 90 calories. These are unbelievable. The main ingredient is fig puree. That's how it should be. They're also gluten-free. That's really important for a lot of people. It's probably just better for all of us in general. We'll debate that. But these are, I'm telling you, these are so incredible. They're juicy in a way. They're very moist, soft. It's still like you're eating a fig. That's the amazing part about it. And that's the perfect Fig Newton for me. So instead of making them, you can just buy those. Cheers. And then some other things you can do. Oh, we skipped over this. This is another La Maison product, but this is a fig syrup. But this fig syrup here, like similar to the Lieber & Co. syrup, this is made with actual figs and not the leaves themselves. And you can see the ingredients. It's, you get the figs themselves, juice of the figs, I think it is. Josh, I don't know how to pronounce it. Sorry, guys. Then 18% sugar, 2% citrus. So this is a very different syrup and you can almost drink it. It is very sweet though, but that's what this, This syrup here, or this little shot glass is for. Shout out to Delco, the worst county in all of Philadelphia or Pennsylvania, but whatever. I'm sure a lot of Delco people are going to freak out in the comments now. Okay, now the last thing I'll mention is this fig brew coffee. Oh, we forgot to pour ourselves some tea. Let me get one in here, guys. Pour some tea. And I just want to drink it, tell you guys what I think. All right, so we'll let this cool down just a little bit. Let me see. Yeah it's a little too hot. Interesting thing we noticed with the tea is that when it cools down you kind of can recognize more of the flavors. I know that seems weird but it's almost a little true. It changes dramatically when it cools down a bit. So one little point about that. All right now Fig Brew, this is a company that's a really small business in Alabama. So they're in the United States. They're great. They seem like really nice people by the way. And if you want to support a small business, I can't think of a better business than this one. They sent me this stuff for free. I never got around to promoting it, but I'm doing it here today. It's really good stuff, by the way. So I would, again, I would highly recommend this. I'll put this link in the comments. I might even have an affiliate link with them. I don't know. But I'll put a link to it on Amazon if I can find it. If not. Now, You can see here the ratio they tell you. Half teaspoon, teaspoon or two teaspoons. I would highly recommend, if you want this to be as close to coffee as possible, every eight ounces of water you want to do a half of a tablespoon. And so a half of a tablespoon is one and a half teaspoons. So right in between the one teaspoon and two. Two I haven't tried but I didn't actually really enjoy it as one teaspoon and I didn't really like it as as a half a teaspoon. So Uh, I would recommend it did take a little bit of adjusting now you would you do want to make this in a french press? For those who've never made anything on a french press before Measure out the liquid content in here. This is gets you seven cups That way you can get the right ratio the exact ratio that you'll want uh, you can heat this up prematurely so put the um, Put some really hot water in here just to warm up the vessel. You boil your water. You put your coffee or your fig coffee in here. And then you pour the water in and you just let it sit for like about four or five minutes. And then you can start pouring it out and drinking your fig coffee. Now, the fig coffee really does taste like figs, guys. I mean, it's just that simple because this product is. Just organic roasted figs. That's it. They roast the figs. I'd imagine the way that they taste, I originally thought they were Black Mission, but they're probably Turkish figs is my guess. They taste a bit Turkish to me. I don't know. But very simply, they'll just roast them, grind them up, and that's what this product is. Let me just open it up here. You can see the inside of what it looks like. So there it is. I mean, it does. It looks just like coffee, doesn't it? I wouldn't say it's exact or anything. But that's a pretty good, pretty good stuff there. So you can see that the seeds and then the cool thing about a French press, just simply put, is that, you know, it discards the grinds at the bottom. So you don't have a lot of, let's say, fig stuff in your drink. You're just drinking the tea, basically, of the fig coffee. And it tastes like figs. It really does. It's got a fruity flavor. It does have a bitterness to it, which is good. So it's kind of got that going for it. I would recommend adding a little bit of milk and a little bit of sugar. And I think you got a really nice drink there. You could also just drink it black, straight like this. Now, there's no caffeine in this because there's no figs or there's no coffee. It's just figs. So that's the cool thing. This is just a coffee alternative. A lot of people don't like caffeine or can't handle it. So an alternative to drinking coffee is legitimately this. I'm not even kidding. This might be. The closest alternative to drinking coffee. There's nothing really quite like it, but I would highly, highly recommend this product. So that is the video, I think. I don't know if we missed, I don't think we missed anything. That's how to do it. All right. Then again, the cool part about all of this is that half the things we talk about are more. You don't even need a ripe fig for, right? The leaves can be harvested at any time. I would wait further down in the year. Because the tree needs those leaves in the beginning of the year to really help it fruit. And ideally, maybe you have a tree in your yard that you just really cut back all the time. That'll make it grow and grow and grow. And you can have all these leaves for nothing. The tree doesn't really need the leaves. They grow every year without really getting inputs. And you have all these fig leaves now. And again, the unripe figs themselves Easy to get. Everyone's got them right now. At the end of the season, we've had a couple frosts. It's like, wow. So try it. Try one of these things. Let me know in the comments. If you tried one before, let me know down in the comments. Tell everybody how much this stuff's spot on or you disagreed with something or maybe you have a better way to do it. Let me know. Check out the blog, guys. Trees are for sale. Cuttings are going to be available late November. And I really appreciate you guys for hitting that subscribe button, the like button, and all the members out there. I'll see you for the next video. Take care.