If you decide to give it a try again I suggest using a piece of the cutting to graft onto an existing vigorous tree so that you have two chances for propagation.
Figaholics that’s what I plan on doing. I didn’t have any rootstock last year, but this year I rooted some Chicago Hardy for grafting. I hope to hedge my bets.
Can something be over ripe but not spoiled? To me if it’s over ripe it’s spoiled if it’s not than it’s just ripe! Maybe there’s a technical definition of overripe… such as when the sugars start to break down? And there’s drying on the tree… would you not call that overripe too?
some figs will be spoil when over-ripe but not all, they are on their way to becoming dried. The flavors are less complex. I don't think the sugars are breaking down but, perhaps, acid?
