Madeleine Des Deux Saisons is a French fig cultivar from the Anjou region that does something remarkable: it ripens not one but two crops each year, producing large, plump figs with succulent pink flesh in both August and October. Originally discovered thriving on the cold, rainy coast of Brittany where other fig varieties fail entirely, this variety has proven equally reliable in the Pacific Northwest and other cool climates. Hardy in zones 7-10 and requiring full sun, these figs are exceptional eaten fresh, dried, or preserved, making them a choice for gardeners in regions where figs seem impossible.
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7-10
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This fig earns its 'two seasons' name honestly: it produces a breba crop in August followed by a second fall harvest in October, a trait rare enough to transform how you think about growing figs in cool climates. Large, brown-skinned fruits with that distinctive pink interior flesh arrive reliably even in the Pacific Northwest's notoriously fickle growing season. The real draw is its cold tolerance and consistent production where conventional fig varieties simply refuse to fruit, plus the flexibility to eat them fresh off the tree or dry them for winter storage.
These figs shine in multiple preparations. Eat them fresh from the tree during their August and October ripening windows, when the pink flesh is at its most succulent. They dry beautifully for winter storage and snacking, concentrating their natural sweetness into chewy, dense morsels. They also excel in preserves, where their flesh breaks down into rich jams and compotes that pair well with cheese and bread in the French tradition.
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Transplant fig trees in early spring after the last hard frost has passed, when the soil is workable but still cool. Space trees at least 8 to 10 feet apart to allow room for mature growth and air circulation. Ensure the soil drains well; figs struggle in waterlogged conditions.
Watch for the August breba crop first, when figs feel slightly soft to gentle pressure and the skin color deepens to brown. These will ripen over several weeks, so pick them as they mature rather than all at once. The second crop arrives in October; harvest these figs when they yield slightly to a gentle squeeze and the skin feels velvety. Fresh figs don't travel well, so plan to eat or process them within a day or two of picking. For drying, wait until the figs are fully ripe and beginning to wrinkle slightly at the stem end.
Figs fruit on both new wood and overwintering branches, so pruning for Madeleine Des Deux Saisons requires a light hand. Remove any dead or damaged wood in early spring. The breba crop (August fruit) develops on overwintering canes, so preserve last year's growth. Thin crowded interior branches to improve air circulation and light penetration, which helps both crops ripen evenly. Avoid heavy heading-back pruning, which sacrifices the August crop.
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“Madeleine Des Deux Saisons hails from the Anjou region of France, where it has been cultivated for generations in the challenging maritime climate of Brittany. The variety's name reflects its defining characteristic: the ability to produce fruit in two distinct seasons rather than one. What makes its story compelling is not a single breeder's creation but rather the patient selection within a region where survival itself was the breeding criterion. Raintree Nursery discovered and documented these figs thriving on Brittany's cold, rainy coast where all other cultivars failed, then confirmed their viability in the equally damp Pacific Northwest. The variety is also known as Angelica, a testament to how European fig names travel and shift as the fruit moves across regions and centuries.”