Campaniere is a French fig variety with an intriguing pedigree: discovered and introduced by Thierry Demarquest of Figues du Monde, it represents a careful preservation of an heirloom type now gaining recognition among fig enthusiasts. This self-fertile common fig produces small fruits and thrives in hardiness zones 7 through 10, making it accessible to gardeners across much of North America. Its mid-season timing and excellent rooting ease mean you can establish new plants quickly, whether through cuttings or nursery stock.
Full Sun
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7-10
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Moderate
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Campaniere earns its place among serious fig growers for rock-solid cold hardiness and exceptional ability to root from cuttings, letting you propagate your own plants with remarkable success. The variety produces reliably in mid-season without requiring a breba crop to offer a worthwhile harvest, and its self-fertility means you need just one tree to get fruit. French-bred and carefully stewarded by modern fig specialists, this is not a fig you stumble upon by accident but one you seek out because you know what you're getting.
As an edible fig, Campaniere produces fruit intended for fresh eating or preservation. The small fruit size makes these figs well-suited to hand-eating fresh from the tree, and they can be dried for storage and later use in desserts, compotes, or added to grain dishes.
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Transplant rooted fig cuttings or nursery-grown plants outdoors after frost danger has passed and soil temperatures are consistently above 50°F. Space plants 8 to 12 feet apart to allow room for their mature spread. Water in well after transplanting and mulch the surrounding soil to retain moisture and regulate temperature during the establishment phase.
Pick Campaniere figs when they reach their full small size and the skin softens slightly to finger pressure. Color will deepen at maturity; harvest mid-season as the fruit ripens. Handle gently to avoid bruising, and pick in the early morning when temperatures are coolest to maximize shelf life. Figs do not ripen further after picking, so wait until fully ripe on the tree.
Prune Campaniere lightly in early spring to remove dead or crossing branches and to shape the plant if desired. Since this variety produces its main crop mid-season without a breba crop, avoid heavy pruning that would remove productive wood; figs fruit on one-year-old growth, so excessive cutting delays fruiting.
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“The Campaniere fig carries the mark of French horticultural tradition. Introduced by Thierry Demarquest through his organization Figues du Monde, the variety is also known as Calvy and traces its roots to France. Demarquest's work has been pivotal in preserving and distributing heirloom fig varieties, rescuing them from obscurity and connecting them with contemporary gardeners who value both heritage and reliability. The story of Campaniere is one of careful stewardship, a fruit that might have disappeared into agricultural history had Demarquest and others not recognized its worth and ensured its survival.”