Col de Dame Grise is a French fig with a distinctive greenish-purple exterior that shifts to a soft gray tone as it ripens, earning its name from this elegant coloration. Inside, the thick deep red flesh delivers a pronounced fig taste without any grainy seed texture, with a flavor profile reminiscent of Bordeaux figs: sweet, rich, and berry-forward with jammy complexity when fully ripe. This self-fertile Common fig produces a breba crop under the right conditions and thrives in containers, making it accessible to gardeners in cooler climates or those with limited space. Introduced by French grower Pierre Baud, it remains a well-regarded selection among fig enthusiasts who value both its visual character and depth of flavor.
Full Sun
—
?-?
?in H x ?in W
—
Moderate
Hover over chart points for details
The elongated neck and distinctive gray-purple skin make Col de Dame Grise instantly recognizable in the garden. Cut one open and you'll find that deep red flesh packed with flavor, sweet and jammy with subtle berry undertones, without the seed texture that can distract from other figs. Its ability to produce a breba crop and thrive in containers gives you flexibility in how and where you grow it, whether you have a Mediterranean climate or need to overwinter it indoors.
Col de Dame Grise shines when eaten fresh at peak ripeness, when its sweet, jammy interior and deep berry character are most pronounced. The thick flesh and lack of seed texture make it particularly pleasant for eating out of hand. Its flavor depth also suits preservation through drying or jam-making, where the natural sweetness concentrates further, though it is equally rewarding simply picked and enjoyed fresh from the tree.
No timeline data available yet for this variety.
Sweet with a rich berry flavor and slightly complex undertones, Bordeaux figs offer a deep, jammy taste when fully ripe. Otherwise, they present a standard dark flavor with subtle earthiness.
Transplant rooted fig cuttings or young trees into the garden after the last spring frost when soil has warmed. For container cultivation, pot up rooted cuttings into well-draining soil in spring and move the container outdoors once frost risk has passed.
Pick figs when they feel slightly soft to gentle pressure and have fully developed their gray-purple exterior color. The fruit should yield easily from the branch when gently twisted. Harvest in the morning after dew dries for the best flavor and texture. The breba crop typically appears earlier in the season than the main crop, so watch for these first fruits as a sign your tree is establishing well.
Prune lightly to shape the tree and maintain vigor. Since Col de Dame Grise produces a breba crop, preserve the previous season's wood where possible to maximize the early flush of fruit. Remove any dead or crossing branches in early spring before growth resumes.
Enter your ZIP code to see a personalized growing calendar for this plant.
“This French heirloom emerged from the work of grower Pierre Baud, who selected and preserved this fig among the traditional cultivars of France. The variety has been documented under several names across French-speaking regions (Coll de Dama Gris, Pera, Fraga among them), reflecting its movement through different growing communities and the way local names accumulated as gardeners and farmers passed cuttings along. Baud's introduction of this selection into wider cultivation helped establish it as a well-regarded fig choice, and it remains part of the living tradition of French fig growing.”