Fig (Ficus carica) is the first grown tree in food history. It is one of the first fruits to be dried and preserved by humans. The plant has been used traditionally to treat various ailments such as gastric problems, inflammation, and cancer. This article describes the botanical features of fig, its use in traditional medicine as remedies for many health problems, and its biological activities. The leaves and fruits of fig are rich in phenolic compounds, organic acids, and volatiles. However, there is little information on the phytochemicals present in the stem and root. Some of the most interesting therapeutic effects include anticancer, hepatoprotective, hypoglycemic, hypolipidemic, and antimicrobial activities.