taste/use difference between green and dark figs?
Everyone has been such a fantastic help in educating me on fig trees. I'm still following the other two threads and loving your answers! I have no idea which fig to get, but I sure know a lot more than I did before. Can anyone describe the reason you choose a light fig over a dark fig? Is one better for fresh, dried and the other better for canning or cooking? I'll probably be eating fresh and using the food dehydrator... maybe that will help my decision. Although I suspect you are all correct = I will (or have) been bitten by the "fig bug" and will end up with several. Looking forward to hearing from you.