I was wondering what steps are taken in trying to ID an unknown fig. I know I've read that a leaf picture is needed, but how old do the leaves need to be? Closer to one year?

Do ya'll compare that to Jon's varieties website or just common knowledge?

I'm just curious......

Jenn - the best is to provide a picture of the leaf, pick a leaf that is the predominant leaf pattern, pictures of the whole fig with a quarter coin in the picture for size reference, it is also a good idea to show the eye.  Pick figs that are ripe and cut them in half long ways and I generally put the figs on a paper plate for a background.

Ok thanks! I will write that down and get it when the figs on the mother tree turn ripe.

I would like to ask another silly question if I might :)

I've only had store bought figs so is finding a ripe fig like finding a ripe peach? Soft but firm? I know it seems silly but I just want to be sure I get a ripe one when the time comes. I've read people say "it could've used another day or two" but how do you know this unless you taste it? I know I'm a newbie and obviously ya'll do too! Its kind of embarrassing, but I don't have a problem asking questions. Thats how I learn :)

A few of the signs:
droop at the neck
falls off at a touch
stretch marks in the skin
when picked, there is no latex oozing from the fig

you can get away with early picking for preserves but not too early, the droop has to be there for best results.

it depends on the person. my wife and her family like fig when it's rather firm. they had fig trees in southern part of korea and that's how they like it. but like danny said above. ripen fig shouldn't really feel firm. it should be soft. and longer you leave it on, better it becomes... to a point before it starts to either dry on the tree which is very good, or starts to mold and rot which you can't eat. 

look for the fig drooping. then touch to see if it's soft. before eating, cut it in half from stem to the eye to see if it's there is any issue such as mold or rot. and enjoy. picking out the ants is optional. lol

Thank you both. I am thinking I will have a problem with ants, but as you say, I can pick them out. I'm really excited th hopefully get some of my own figs this year! Wahoo!

Thank you Pattee! I will order some soon to have on hand (I'm hoping for a few figs this year) & along with ants, we do have quite a few birds around that do peck on our peaches. Thank you for the heads up!

Pics/info showing the fruit with:
skin stuff (e.g., color, texture, (fruit)shape/size, eye, etc.)
pulp stuff (e.g., cavity, color, seeds, 'honey', etc.).
Also
leaf stuff (e.g., the most typical-shape, etc.)
other stuff (e.g., HISTORY, tree growth habit, etc.)

This big fig data-base may also be very helpful...
http://figs4fun.com/Varieties.html

Hi jenn42,
The guys that say they should have waited more, know because of the taste of the fig. So basically taste several when you see them change to ripe
and you'll know.
If one fig is sugarish, and the next is bland - then the last one was picked too early.
Knowing the tree or her strain helps a lot.
If the figs are supposed to be brown, yellow, green, dark, then you'll see the them turn from green to that color .
I have a strain that if left too long on the tree, then the figs do sour ... You'll know you were late :( and take them sooner next time :) .

Not to confuse you Jenn , but there are some varieties that have light green/yellow skins , and the uglier they get - riper with some brown/sugar spots - the better, sugarier(?) :)) they are ! This happens with my Smith and Kadota. 
That said , it's still a trial and taste on your trees. It's what you like .

Not confusing at all. And thank you! I'm soaking in all the info :)

Smith was one I have read is was really good (but I couldn't afford ebay prices for it) but I do have a Kadota that I got at Lowe's this year so I will hopefully get to experience it!

Thanks so much Pattee

Jenn you have a pm