Here is a list of cuttings my wife says need to get out of the fridge.  Apparently using 1/2 of it for cuttings is frowned upon.  Please send me a PM to arrange a trade.  If you would like to purchase they would be $2 per cutting.

thank you, sent you PM!!!

Okay, just sent a PM. And thank you for the effort

I messaged you as well.

Message sent

Pm has been sent

Hi Aaron, Pm sent.

PM sent, thanks!

LOL, Esteban. I love that skit, "More cowbell".

PM Sent :)

Just sent you a PM

Just got my 2nd package in and can't wait to get these rooted. Thank you again Aaron!  By the way, how would you describe the U. Prosciutto's taste, cold hardiness, and growth vigor?

The nursery that grows U. Prosciutto also grows U. Naples Yellow and U. Naples Dark. Of the 3 the owner prefers U. Prosciutto. Don't go by my opinion I think most figs taste good. It is quite unusual. The fig itself has a very smooth, dark green skin with a pink interior.

All 3 have trunks as big as my leg. They have been growing in NJ zone 6 for over 30 years. Pruned and covered every year. U. Prosciutto ripens a little later than I would like, but if you are looking for a season extender it will do just fine.

Aaron, how is the U. Yellow greek? Is it truly yellow? By the way, I lalso ove all figs but can enjoy different varieties too.

I have yet to have a good ripe U yellow Greek AD. It is truly yellow. It took a hard hit the last 2 winters in a row. As you can see it comes back to almost 10' from the base even after a killing frost. When it does that, it cannot ripen the figs before the frost here in nj. If it was covered in winter or pruned during the growing season (pinched) it would perform better.

Looking for malta black!!will pay big bucks.

PM sent. Thank you