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Tear the fig leaf into small pieces - leave out large leaf veins
Grind the leaf and salt together in a coffee grinder designated for herbs
Spread in a thin layer on a plate - cover with a paper towel or cloth while it dries
Allow to dry before consuming (about a week in humid climates) breaking up any clumps after a few days
Store in an airtight container
Combine fig leaves and water in a saucepan
Simmer for 15 minutes
Let cool until warm, then strain out the leaves
Stir in the sugar until fully dissolved
Pour into a clean jar or bottle and refrigerate for up to two weeks