A Blog post by
Rodica Musgrave
We have a large fig tree in our front yard, and every late summer it gives us an abundance of fruit. I’ve always focused on the figs themselves, but one afternoon while picking them, I caught myself looking at the leaves and wondering whether they had any use beyond shading the fruit. That simple question led me to search a bit, and I was surprised to learn that fig leaves are not only edible—they’re often brewed into tea.
I tried it out of curiosity and was genuinely surprised by how pleasant it was. The flavor is light, slightly sweet, and has a soft coconut-like aroma. That first cup made me realize there was more to this tree than I had ever considered. A little more reading led me to research showing that fig leaves have been studied, particularly in relation to blood sugar support.
What started as a casual question turned into a deeper appreciation for something growing right in front of me.
Fig leaves have been used in cooking across Mediterranean, Middle Eastern, and Asian regions for a long time. They’re typically not eaten raw, but when dried or simmered, they add a subtle flavor and gentle aroma. Some cooks use them to wrap fish or rice before steaming or grilling. Others simmer them in milk or coconut milk to infuse a delicate, creamy flavor into desserts. And, of course, they are used to make tea.
When I learned fig leaf tea existed, I wanted to understand why people used it. Several studies have explored fig leaf extracts and teas for their potential effects on blood sugar regulation and insulin sensitivity. In some early clinical studies, individuals with diabetes who used fig leaf preparations under medical supervision were able to reduce their insulin needs.
It is important to say that fig leaf tea is not a treatment or a replacement for medical care. But the research is interesting, and it helped me see this familiar plant with new eyes.
Fig leaves also contain antioxidant compounds that are being studied for possible anti-inflammatory and digestive-supportive qualities. These areas are still developing, but there is enough history and curiosity surrounding fig leaves to make them worth exploring in a personal kitchen context.
Fig leaf tea is mild and naturally pleasant. It does not taste like figs. Instead, it has a soft, rounded flavor with a hint of coconut or vanilla. It’s easy to drink on its own and does not require sweetening, though you can add honey or lemon if you like.
Most of us simply think of the fruit and overlook the leaves. Fig leaf tea is also still more common in traditional households than in grocery stores, and while scientific interest exists, it isn't yet mainstream. So it tends to be discovered person-to-person, in home kitchens and gardens, rather than in marketing campaigns or health trends.
Now, when I look at our fig tree, I don’t just see fruit to harvest in the fall. I see something I can use and enjoy throughout the year. Drying a few leaves each season has become a small ritual—simple, thoughtful, and satisfying.
This season, I’ll be drying a limited amount of leaves from our single front-yard fig tree and making them available in small batches. They are simply rinsed, air-dried, and cut for tea and cooking. Because they come from one tree, quantities are limited and only available while supplies last. I’ll share more details soon.
This post is for educational and culinary interest only. It is not medical advice. Fig leaf tea is not intended to diagnose, treat, prevent, or cure any condition. If you have diabetes or any medical condition, or are on medication, consult your healthcare provider before adding new herbal teas to your routine.