Help me save this absolute unit of a fig tree

[ItTakesDutchCourage]

Good day everyone, still morning here in Portugal!

I am in dire need of some help to save my fig tree and to help it flourish!

We bought a Quinta in North Portugal end of 2024 and moved in December of that year. On it is a VERY LARGE fig tree that has been neglected for YEARS. I've attached some images of it that I took just now, and as you can see... it is unwieldy....

It has given us an amazing first harvest in early July, which in turn has given us chutneys, jams, and I even made a fig stout (I make my own beer) that is getting better by the day. I've already shared with friends and neighbours, brought them to community events, and I love to continue doing this, but in a more controlled manner, and, if I can, also make the second harvest a success. (and perhaps also add some other varieties to our to-be-created new fruit tree grove.

The second harvest was a fail as the tree didn't get enough water (we need to completely overhaul our irrigation as well as that has been neglected too), but there is a lot of potential as they did start growing even more plentiful initially than the first harvest..

I honestly do not know where to start. I've read a lot of info, watched some videos, but nowhere did I find information about saving a tree this size. I do not want to risk damaging it for good, and do have the time to make it a multi-year project if needed.

I want to lower it a bit and thin it out, but what I did read was to be careful.

 

[ktrain]

Wow....nice tree but it is in need of a serious pruning! Lol
I believe that is where I would start.
Get some of those inside branches thinned out so air can flow through it.
Then you can refine the shape.

Congrats on the home and addition of that awesome tree!

And...glad you're here.

 

[ItTakesDutchCourage]

Thanks!

In terms of pruning, are there percentages to take into account on a tree this size per pruning season? Or is it a lot less precise in these cases?

Would I need to also cut some of the larger branches, or focus on those from a certain # split onward? Like, from the 3rd of 4th if that makes sense?

Somehow it feels like I should start with the side shoots (marked red), or would that actually be better to keep as they are younger and lower and this easier reachable for harvest if I would cultivate from there?

 

[LadyGT]

That is a huge job. Take it in stages. I have read reduce trees by 1/3. Start with cutting back those branches which are close to the ground so you have better access to trimming other branches. Do some thinning first. Remove branches that are growing toward the trunk and those which cross each other and rubbing. Reduce height. Reassess often how you want it to look when the job is done. Keep in mind too that your tree is established and you are doing a rejuvenation pruning. No chance of killing it. I hope you will share after photos.

 

[PapaFig]

I have pruned trees like that and it can be a real challenge. I usually just get in there and start taking out branches based on the basic rules. That usually takes out a major portion and I step back and make a more definite strategy then.

The basic rules are take out any limbs that are inner directed, crossing, damaged, and a poor angle (acute) to the trunk, blocking or redundant with other limbs. There are a couple of other things, like too high, too low that are a bit more subjective.

I've often split that up over two years. That one in the photos is a beast. I would be working to get more lower limbs and taking down the height a bit. And as Kevin mentioned, opening it to more light and air.

 

[ktrain]

Oh yeah, im curious....how is the flavor of the nice looking beverage you got there?

 

[ItTakesDutchCourage]

I have pruned trees like that and it can be a real challenge. I usually just get in there and start taking out branches based on the basic rules. That usually takes out a major portion and I step back and make a more definite strategy then.

The basic rules are take out any limbs that are inner directed, crossing, damaged, and a poor angle (acute) to the trunk, blocking or redundant with other limbs. There are a couple of other things, like too high, too low that are a bit more subjective.

I've often split that up over two years. That one in the photos is a beast. I would be working to get more lower limbs and taking down the height a bit. And as Kevin mentioned, opening it to more light and air.

Thank you! So instead of cutting those lower 'new' (ha) stems I'm probably better off leaving them?

I'll have to open the tree indeed to even have a chance of cutting the top bit back, as I don't own a cherry picker that would help me reach... If anything, it is good for the birds to feast on so there's a bigger chance of them leaving the lower growth alone... That tree is absolutely teeming with life in June/July!

Oh yeah, im curious....how is the flavor of the nice looking beverage you got there?

It is delicious! I did not do anything special to the figs, and just used them (2.5kg on 20 litres) in the fermentation stage. Don't have an oven at the moment (working on the kitchen still) but want to experiment with a roasted version as well.

The sweetness of the figs really comes through, with still a hint of smokiness from the roasted barley that's responsible for the colour and complements the milk sugar silkiness really well too.

That is a huge job. Take it in stages. I have read reduce trees by 1/3. Start with cutting back those branches which are close to the ground so you have better access to trimming other branches. Do some thinning first. Remove branches that are growing toward the trunk and those which cross each other and rubbing. Reduce height. Reassess often how you want it to look when the job is done. Keep in mind too that your tree is established and you are doing a rejuvenation pruning. No chance of killing it. I hope you will share after photos.

I will! I'll be waiting for a bit of a warmer day to do it (it is around 4 degrees right now and I've decided to make today a 'planning day' staying under a blanket inside) but will probably get started in the next few weeks if we reach around 10 degrees!

 

[Figneer]

impressive tree! With your love it will flourish! Enjoy the project

 

[PapaFig]

Yes. It's scary at first - you don't want to mess up because it's not like you can put it back on (graft? LOL!)!

But I promise, when you are done you will feel a tremendous sense of relief and positive vibes - even a bad prune is a lot better than none.

Start by taking out the dead and crossing branches you can readily reach, I'd also take back any of those big ones hanging way out if they are closer than 3-4 feet from the ground. <- Just start with that and you can't mess up.

Because it's sort of a column/central-leader form, which is not usually preferred, you might consider a hard coppicing cut lower down and that will force ramification. It would take several years, but you could shoot for something closer to a goblet form. In that case, you might want a few limbs coming off the trunk 18"-48" from the ground.

Another possibility could be a parasol form.



Or maybe you wanna go for something like this:

 

[IAK]

Thank you! So instead of cutting those lower 'new' (ha) stems I'm probably better off leaving them?

I'll have to open the tree indeed to even have a chance of cutting the top bit back, as I don't own a cherry picker that would help me reach... If anything, it is good for the birds to feast on so there's a bigger chance of them leaving the lower growth alone... That tree is absolutely teeming with life in June/July!


It is delicious! I did not do anything special to the figs, and just used them (2.5kg on 20 litres) in the fermentation stage. Don't have an oven at the moment (working on the kitchen still) but want to experiment with a roasted version as well.

The sweetness of the figs really comes through, with still a hint of smokiness from the roasted barley that's responsible for the colour and complements the milk sugar silkiness really well too.


I will! I'll be waiting for a bit of a warmer day to do it (it is around 4 degrees right now and I've decided to make today a 'planning day' staying under a blanket inside) but will probably get started in the next few weeks if we reach around 10 degrees!

It’s a well established fig tree. You can chop a lot off. You can also graft a lot on.

One of these things that set him apart are his updates several months to years down the line. Proves he’s is not full of it or just regurgitating information like most Youtubers. He is also in Portugal.

 

[ItTakesDutchCourage]

Yes. It's scary at first - you don't want to mess up because it's not like you can put it back on (graft? LOL!)!

But I promise, when you are done you will feel a tremendous sense of relief and positive vibes - even a bad prune is a lot better than none.

Start by taking out the dead and crossing branches you can readily reach, I'd also take back any of those big ones hanging way out if they are closer than 3-4 feet from the ground. <- Just start with that and you can't mess up.

Because it's sort of a column/central-leader form, which is not usually preferred, you might consider a hard coppicing cut lower down and that will force ramification. It would take several years, but you could shoot for something closer to a goblet form. In that case, you might want a few limbs coming off the trunk 18"-48" from the ground.

Another possibility could be a parasol form.
View attachment 17730


Or maybe you wanna go for something like this:
View attachment 17729

That's settled, the chair it is! But thanks for the reassurance! I'm waiting for a few days with some dry weather to make a start. I also have some grape vines on our terrace to prune back (they are growing on a overhead trellis and we got WAAAYYY too many grapes this season for us to handle next to a full house renovation going on), and all the signs point to me not wanting to be too careful.

It’s a well established fig tree. You can chop a lot off. You can also graft a lot on.

One of these things that set him apart are his updates several months to years down the line. Proves he’s is not full of it or just regurgitating information like most Youtubers. He is also in Portugal.

Thanks so much for the video recommendations! Very useful!

 

[Figgerlickinggood]

Yes. It's scary at first - you don't want to mess up because it's not like you can put it back on (graft? LOL!)!

But I promise, when you are done you will feel a tremendous sense of relief and positive vibes - even a bad prune is a lot better than none.

Start by taking out the dead and crossing branches you can readily reach, I'd also take back any of those big ones hanging way out if they are closer than 3-4 feet from the ground. <- Just start with that and you can't mess up.

Because it's sort of a column/central-leader form, which is not usually preferred, you might consider a hard coppicing cut lower down and that will force ramification. It would take several years, but you could shoot for something closer to a goblet form. In that case, you might want a few limbs coming off the trunk 18"-48" from the ground.

Another possibility could be a parasol form.
View attachment 17730


Or maybe you wanna go for something like this:
View attachment 17729

How do you keep those trees protected in winter? They’re too big to wrap.

 

[PapaFig]

@Figgerlickinggood
The only protection is the micro climate. If they are near a wall or in certain places, they will grow like that. In between buildings along the south side or on the backside of a shop are good examples.

Otherwise, around here most free standing ones end up being in like a thicket form with about 20-50 shoots or more that get about 8-10 feet tall in a season and after a few years can get thick and overgrown but usually get killed back down every few years (sometimes to the ground).

I'm sure it varies by zone. The most protected were in a couple of protected insets in a rock wall of a southern facing side of a house. They also got the runs off from a section of the roof - so those trees were in heaven.