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Among the still little-known culinary treasures that deserve our attention are fig leaves. We are more used to using the fruits of this tree, yet its leaves have a subtle scent, very interesting for flavoring recipes. They will bring a unique touch to various dishes. Discover 5 recipe ideas for using fig leaves in the kitchen.

A perfect fusion of sea and land, grilled fish in fig leaves delight the taste buds with their subtle taste and original presentation. Start by marinating fresh fish fillets (sardines, mackerel) in a combination of fresh herbs, garlic and olive oil. Then wrap each piece in a fig leaf and block it with a toothpick. Grill until the fish is tender and the flavors are perfectly blended. Serve with fragrant rice.

Summer wouldn’t be complete without a refreshing touch. The fig leaf infused ice cream offers a unique sweetness, combining the creamy texture of ice cream with the delicacy of figs. To prepare this delicacy, heat milk with fig leaves to infuse their essence. Then create an ice cream base by adding the infused milk.

Here is a fresh and gourmet dessert, very easy to make. Bring a liter of whole milk to a boil, remove the pan from the heat then infuse 4 fig leaves to obtain a slightly woody flavor. Then prepare a classic flan mixture. Gently pour the cream into the molds and cook until the flan is set. Serve it upside down to showcase its silky texture, with a drizzle of caramel for an extra sweet touch.

These stuffed figs evoke flavors that invite you to travel. Gently open the fresh figs and remove some of their pulp. Mix this pulp with chopped nuts, spices like cinnamon and cardamom, then place the mixture back into the hollowed-out figs. Close them and wrap them in fig leaves, then bake them in the oven at 180°C until they are hot and slightly caramelized. Serve them as a dessert or as an accompaniment to a cheese platter.

Pick fresh fig leaves and wash them thoroughly. Dry them gently and place them in a clean glass bottle. Fill the bottle with grapeseed oil, making sure the leaves are fully submerged. Let steep for about two weeks in a cool, dark place, shaking the bottle lightly each day to blend the flavors. Once the oil is flavored, strain it to remove the leaves. This fig leaf scented oil can be used to season salads, grilled vegetables or even as a dip for fresh bread!


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