Fig trees (Ficus carica) are popular additions to home gardens, prized for their unique leaves and sweet fruit. Gardeners often worry whether these trees will become targets for local deer populations. While figs are generally less palatable than many other landscape plants, they are not immune to browsing. Understanding the factors that influence deer behavior helps growers protect their trees and ensure a successful harvest.
Fig Leaves: Deer Palatability and Preferences
Fig leaves contain a milky, sticky substance known as latex, which serves as the tree’s natural defense against herbivores. This latex sap is bitter and can cause irritation, making the foliage unappealing to deer when desirable food sources are available. Fig trees are often categorized as deer-resistant due to this chemical defense, but they are not deer-proof. Deer may sample new plants, often taking a bite and moving on after experiencing the distasteful sap.
The palatability of fig leaves changes depending on the tree’s maturity and the time of year. Young fig saplings are most vulnerable because their new growth and tender shoots contain lower concentrations of the bitter latex. Deer show a clear preference for this softer, new foliage, which is easier to digest and less tough than older, established leaves. Once a tree matures and its leaves become tougher and more heavily filled with latex, it is significantly less likely to be browsed.
Environmental conditions, such as drought or deep snow, can override a deer’s natural aversion. When preferred forage becomes scarce, the need for calories drives deer to consume plants they would normally ignore. This “last resort” browsing often occurs during late winter or early autumn when food supplies dwindle. A high local deer population also increases browsing pressure on less desirable plants like figs.
Distinguishing Deer Damage from Other Pests
Identifying the cause of damage is the first step toward effective protection. Deer browsing leaves a characteristic ragged or torn appearance on stems and leaves. This occurs because deer lack upper incisors and must tear the vegetation against their lower teeth, resulting in a rough cut.
Deer typically feed on plants at a height ranging from roughly one to six feet above the ground. Damage is often scattered and uneven, affecting buds, branch tips, and leaves within this vertical range. Conversely, damage caused by rabbits or other small rodents is usually confined to the lower parts of the plant, often within a few inches of the soil line.
Unlike deer, rabbits have sharp incisors that leave a clean, precise, angled cut, similar to a cut made with pruning shears. If you find stems neatly clipped near the base of the plant, rabbits are the more likely culprit. Deer may also leave behind split, heart-shaped tracks and oblong droppings near the site of the damage.
Practical Methods for Protecting Fig Trees
The most reliable method for protecting fig trees is using physical exclusion barriers. For an entire garden area, a perimeter fence must be at least 7 to 8 feet high to be effective. Deer have poor depth perception and are hesitant to jump a barrier if they cannot clearly see the landing zone on the other side.
For young fig trees, which are the most vulnerable, individual cages or enclosures made from wire mesh or chicken wire offer temporary protection. These enclosures should extend at least 5 to 6 feet high and be anchored securely to the ground to prevent deer from nudging them aside. This allows the tree to mature and develop its natural latex defenses before being fully exposed.
Repellents offer a secondary line of defense, working by taste or smell. Taste-based repellents, often containing ingredients like putrefied egg solids or capsaicin, must be applied directly to the foliage. Scent-based repellents use strong odors like garlic or blood meal to deter deer from entering the area. For maximum effectiveness, rotate between different types of repellents and reapply them frequently, especially after rain or new growth, to prevent deer from becoming accustomed to a single product.