On Ikaria, the island of longevity, where people forget to die, figs play an important part in the local diet. They are one of nature’s late-summer, nutrition-packed gifts and, dried, are an important food in winter.
For a few short weeks, we enjoy them fresh. One of my greatest childhood pleasures was to scurry about my Aunt Mary’s garden, twisting off figs straight from the tree. She used to berate me for not peeling them, but to me they were delicious skin and all, and still are.
Dried figs are equally, if not more, significant in the local diet, a staple food that people prepared in the summer and consumed in the winter. Figs are rich in dietary fiber, vitamin B6, and minerals such as potassium, copper, and manganese. They are one of the world’s healthiest foods, and. I dare say, its healthiest sweet!
On Ikaria, dried figs are sprinkled with antioxidant-rich oregano when stored, which has a dual purpose: to stave off bugs and to add an extra layer of flavor and nutrition to this already delicious, totally natural food.
Learn more about natural, healthy nutrition and the culture and lore of the Greek island of Ikaria in my new book, IKARIA: LESSONS IN FOOD, LIFE AND LONGEVITY FROM GREEK THE ISLAND WHERE PEOPLE FORGET TO DIE (Rodale, Oct. 2014). Pre-order it here.
Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.
Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.
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