Don’t throw away fig leaves — make a fragrant syrup for pancakes, lemonade and more

We all know the sweet, jammy taste of ripe figs, but their large, aromatic leaves are often discarded — and that's a missed opportunity. Fig leaves give off a distinctive scent that blends fresh herb notes with hints of coconut and vanilla, and in Mediterranean kitchens they have long been used to enrich milk, flavor roast meat and fish, and to make soothing teas and syrups.

How to turn leaves into syrup — and why you might want to

Beyond their aroma, fig leaves contain flavonoids, antioxidants and other plant compounds that traditional medicine associates with a range of benefits: support for blood-sugar regulation, improved digestion, and cardiovascular protection through effects such as lowering triglycerides and supporting blood-vessel function and blood-pressure control.

When harvesting, choose young, healthy leaves with a vivid green colour. Pick them in the warmer months when the leaves are full of natural juices and essential oils. It is recommended to harvest them together with the petiole, because the stalk adds extra depth and intensity to the flavour during cooking.

Basic ingredients you need: about 70 g fresh fig leaves (including the stalks), water (enough to cover the leaves in the pot), and brown sugar (around 1 kg of sugar per 1 litre of finished liquid). Wash the leaves well, place them in a pot with the stalks attached and add enough water to fully cover them.

Bring to a simmer and cook until the water takes on a yellow-green tint and the leaves release their aroma. Remove the leaves, add the brown sugar to the aromatic liquid, then continue to cook gently until the syrup thickens and becomes glossy. Let it cool, decant into glass bottles and store in a cool, dark place.

Use ideas are wide-ranging: stir 1–2 tablespoons into iced sparkling water or lemon juice for a tropical lemonade; substitute it for simple syrup in cocktails with gin or white rum; drizzle over pancakes, sponge cake, cheesecake or fruit tarts; spoon warm syrup over vanilla, chocolate or hazelnut ice cream; brush it on grilled chicken, pork or vegetables toward the end of cooking to create a caramelized glaze; mix a teaspoon with olive oil, apple-cider vinegar and a touch of mustard for a salad dressing; or add a dash to black, green or chamomile tea as a natural sweetener with depth.

Aside from the syrup, fresh fig leaves can also be used as a wrapping for baking fish, meat or cheese: they help retain juices and transfer a subtle, irresistible fragrance to the food.

Photo: press material from the event