Enfin, les figues sont mûres!

Enfin, les figues sont mûres - Finally the figs are ripe!  Better late than never!!  The photo on the left was taken on my porch early this morning.

I usually pick them for the fourth of July but they are just now “making”.   Eat all you can and then preserve the rest to enjoy them throughout the year!

Enfin – finally
Les Figues – the figs
La Figue – The fig (just one)
Le Figuier – The fig tree
Mûres – ripe


Recipe for Confiture de Figues – Fig Preserves

1 gallon of fresh figs
1/2 gallon of water
1/2 gallon of sugar
1 lemon thinly sliced

Wash figs and remove stems.  Combine sugar and water in a large pot and bring to a boil.  Once boiling add figs and lemon.  Keep on high heat until it is boiling again then lower to medium heat.  When the the syrup has thickened and the figs rise turn off heat.  Allow figs to sit for about an hour so they can soak up even more sugary juice!  Have your hot sterilized jars ready and add figs to top and then add juice to fill. Top the jar with lids, tighten the ring and boil the finished jars for about  45 minutes.  Make sure they have at least a couple of inches of water over them. Remove and cool.  Some people don’t give the jars the boiling bath.  Just make sure the jars are sterile, top the jar with the lid, tighten the ring.  The lid should pop down as it cools.

Try it over biscuits with lots of butter or stuff a beignet!  That’s my favorite :)


Les Assaisonnement


Les Assaisonnement – the seasonings

I noticed my oregano plant was getting pretty unruly so I trimmed it back and had this nice basket of oregano… a lot of it!  So, I started to assemble it in bunches for drying.  Then I went a bit further and put those bunches together in the round and voila a wreath!  I think it looks great and smells even better :)

There were of course some stalks left over so I’ll strip them and use them for cooking.

Here’s a great creole spice recipe that includes oregano and other herbs you may have in your garden.  If you have enough cuttings you may want to try a wreath!


Creole seasoning Makes about ½ cup

3 tablespoons sweet paprika

2 tablespoons onion powder

2 tablespoons garlic powder

2 tablespoons dried oregano leaves

2 tablespoons dried sweet basil

1 tablespoon dried thyme leaves

1 tablespoon black pepper

1 tablespoon white pepper

1 tablespoon cayenne pepper

1 tablespoon salt

Dash chili powder

Dash cumin powder

Mix dry ingredients together using a fork or place them in a jar, cover and shake it until they are mixed thoroughly. Store in a tightly covered container.

Variation: For Blackening Seasoning: Add 1 additional tablespoon paprika and 1 additional tablespoon black pepper.

Taken from the article “The Louisiana Spice Palette