@Sally Martin they grow on trees and they’re ready to pick when early plucked from their stems. For the fruit, I eat them in salads, yogurt or just plain. I freeze some whole. I also make fruit leather, cookies, dehydrate some and purées and jams. I collect the leaves too. When toasted they have a lovely vanilla-almond-coconut flavor. You can make fig leaf pearls with olive oil for savory dishes. I use them to create ice cream, syrups, panna cotta, wrapping and steaming tofu With the catering business and food truck these 42qts will last me until around Valentine’s Day. I’m hoping to pick some more later this week while still in season.