Anjeer Tree: Tips to grow

Anjeer :

Anjeer, also known as fig, is a type of fruit that grows on the Ficus tree. It is native to the Middle East and Western Asia but is now widely cultivated in many parts of the world, including India, Turkey, and the Mediterranean. The fruit is sweet and has a soft, chewy texture, and is commonly eaten fresh or dried. Anjeer is also used in many traditional and modern cuisines for its flavor and nutritional value. It is a good source of fiber, vitamins, and minerals, and is said to have several health benefits, such as improving digestion, reducing inflammation, and aiding in weight loss.

Different Species :

Anjeer or fig is a common fruit in India and there are several species of figs that are found in India. Some of the commonly found species of figs in India are:

Ficus benghalensis (Banyan tree or Indian fig tree)

Ficus racemosa (Cluster fig tree)

Ficus religiosa (Peepal tree or Sacred fig)

Ficus carica (Common fig or Edible fig)

Ficus palmata (Nepal fig)

Ficus virens (White fig or Pilkhan)

Ficus glomerata (Gular or Cluster fig tree)

These species of figs are found in different parts of India and have various uses ranging from food to medicinal purposes.

Cultivation :

Anjeer, also known as fig, is mainly cultivated in warm and dry regions, where the temperature ranges from 25 to 40°C. In India, anjeer is grown mainly in the states of Maharashtra, Gujarat, Karnataka, Tamil Nadu, and Andhra Pradesh. Here are the steps involved in its cultivation:

Land preparation: The land is prepared by ploughing, harrowing, and levelling the soil. The field is then dug into pits of about 60 cm depth and 45 cm width.

Planting: The saplings are planted in the pits during the rainy season, i.e., June-July. The saplings are planted at a distance of 5-6 meters apart.

Irrigation: Irrigation is provided at regular intervals to ensure the proper growth of the plant.

Fertilization: Anjeer plants require fertilization at regular intervals. A combination of nitrogen, phosphorus, and potassium is used for this purpose.

Pruning: Pruning is done to shape the tree and remove the dead or diseased branches.

Harvesting: The anjeer fruit is harvested when it is fully ripe. It is usually harvested in the months of June and July. After harvesting, the fruits are washed, graded, and packed for transport to markets.

Soil Structure :

Soil structure is an important factor to consider when cultivating any plant, including anjeer (figs). Figs grow best in well-draining soils that are fertile, with a pH between 6.0 and 6.5. The soil should also be well-aerated, as fig roots require oxygen to grow properly. Fig trees prefer sandy loam soil with a high organic matter content.

In terms of soil structure, it is important to ensure that the soil is not compacted, as this can limit the ability of the fig roots to grow and access nutrients. To avoid soil compaction, it is important to avoid over-tilling the soil, as well as driving heavy equipment over the soil. Mulching can also help to maintain good soil structure, as it can prevent soil erosion and provide organic matter to the soil as it breaks down.

Fertilizers used :

There are various types of fertilizers that can be used for the cultivation of anjeer (fig), including:

Organic fertilizers: These include compost, manure, and other natural materials that provide essential nutrients to the soil.

Inorganic fertilizers: These are chemical fertilizers that are typically made from synthetic materials. They can provide specific nutrients to the soil and may be more easily controlled in terms of application rates.

NPK fertilizers: These fertilizers provide a combination of nitrogen (N), phosphorus (P), and potassium (K), which are essential for plant growth and development. They may be organic or inorganic.

Micronutrient fertilizers: These fertilizers provide essential trace elements that are required in small quantities by plants, such as iron, zinc, and manganese.

The type of fertilizer used for anjeer cultivation will depend on various factors such as soil quality, climate, and plant requirements. It is important to follow recommended guidelines and apply fertilizers in a way that maximizes their effectiveness while minimizing the risk of overuse or environmental damage.

Uses of Anjeer :

Anjeer, also known as figs, have a variety of uses. Here are some common uses:

Culinary: Anjeer is used in cooking and baking. It can be eaten fresh or dried, and used in sweet and savory dishes such as jams, chutneys, pies, and cakes.

Medicinal: Anjeer is used in traditional medicine to treat various ailments such as constipation, diarrhea, and respiratory problems. It is also believed to have anti-inflammatory and antioxidant properties.

Cosmetics: Anjeer extract is used in skincare and haircare products for its moisturizing and nourishing properties.

Industrial: Anjeer is used in the production of alcoholic beverages, and the sap from its tree is used to produce latex.

Overall, anjeer is a versatile fruit with many potential uses.

Income :

The income per acre for cultivating anjeer (figs) can vary widely depending on factors such as location, yield, market demand, and cultivation practices. It is difficult to provide a specific income per acre figure without considering these variables. However, according to some estimates, a well-managed anjeer orchard can yield 8 to 10 tons of fresh fruit per acre, which can generate a gross income of Rs. 4 to 6 lakhs per acre annually.

To make Dry Anjeer :

To make dry anjeer (dried figs), you can follow these steps:

Start with fresh, ripe figs. Rinse them well in cold water.

Remove the stems and make a small slit in the top of each fig.

Place the figs in a single layer on a baking sheet and let them dry in the sun for 2-3 days, turning them occasionally. Alternatively, you can place them in a dehydrator and follow the manufacturer's instructions.

Once the figs are completely dry, they can be stored in an airtight container in a cool, dry place.

Note: You can also add a bit of salt or sugar to the figs while they are drying for added flavor.