Just tried these and they are really interesting. As a tea they have a nutty sort of coconut flavor. Smoke dried they are even more interesting. I am making a bitters that has fig leaves in it. Next I will make Thai grilled fish wrapped in fresh fig leaves and a coconut and fig leaf curry. Fig leaves can be used in curries, soups, stews, BBQ sauce and for baking. Can be used for anything that goes with coconut like jerked pork or chicken.
The fish recipe is easy just wrap the fish up with Thai Red curry paste, basil (hot, lemon, and sweet) some cilantro and grill to 140 degrees. The fish can be marinated in rice wine vinegar with soy and chilis if it is a stronger tasting or oily fish like mackerel or salmon. Add some sesame seed oil if it is a drier fish.
Anything wrapped in banana leaves can be adapted to fig leaves. You blanch them until soft and use however many needed to completely encase the fish.
