The Creeping Fig, Ficus pumila, is a common evergreen vine used as an ornamental groundcover or wall climber due to its dense, clinging habit. It belongs to the genus Ficus, which includes the widely consumed Common Fig (Ficus carica). This shared genus prompts questions about the edibility and safety of the Creeping Fig’s fruit and foliage. However, its relationship to edible figs does not guarantee a safe or palatable product.
Identifying Creeping Fig vs. Edible Figs
Ficus pumila and the Common Fig (Ficus carica) are distinct species within the same genus. Ficus pumila is characterized by two forms of foliage: a juvenile phase with small, heart-shaped leaves that cling to surfaces, and an adult phase with larger, oval-elliptic leaves where the fruit-like structure, called a syconium, is borne. The Common Fig is typically a deciduous tree or large shrub with large, distinctively lobed leaves that produces the edible fig fruit. The pear-shaped syconia of Ficus pumila are considered insipid and undesirable for eating raw.
Safety Concerns and General Edibility Status
The leaves, stems, and sap of the Creeping Fig are not intended for consumption and carry several potential risks. Like many Ficus plants, Ficus pumila contains a milky white sap (latex) that is a primary source of irritation, containing ficin and psoralen which cause skin irritation upon contact. The plant’s tissues also contain microscopic, needle-shaped crystals of insoluble calcium oxalate called raphides. Ingestion of the vine or leaves can cause immediate and intense irritation and burning of the mouth, throat, and gastrointestinal tract. Contact with the sap followed by sun exposure can lead to a reaction known as phytophotodermatitis, resulting in a rash or blistering of the skin.
Specialized Use of the Creeping Fig Fruit
While the raw fruit-like syconium is generally bland or bitter, a specific variety, Ficus pumila var. awkeotsang, is the source of a unique food product in East Asian culinary traditions. This preparation is not about eating the fruit directly but about extracting a gelling agent from the tiny seeds found inside the syconium. The dried seeds are rubbed in cold water, which releases a pectin-like substance that sets into a translucent, chewy dessert known as Aiyu jelly in Taiwan. The gelation process relies on the pectin and the presence of divalent cations in hard water, meaning filtered or distilled water often fails to work. The resulting jelly has a very mild flavor and is typically served with honey and lemon juice.