This pix was taken at USDA/UC Davis. The first ones that I tasted here in SD were not that great, do didn't acquire this variety for a long time. Now waiting for fruit on my tree.

Jon,

I have heard lots of good remarks for this fig for south eastern US. 
This same t ree here is normally called Verte/Verta. 

Very foggy looking

For whatever reason, I'm simply not attracted to green or light colored type figs. They just don't seem to offer any kind of richness based foremost on visual inspection.
Mind you, I've never wrapped my lips around a green type fig and my statement is from a culinary point of view. I simply wouldn't choose one of these types over a dark one.
Perhaps this is some kind of genetic programing, in that humans are genetically stamped to refrain from eating unripe fruits? I don't know. What say you?

jon, if it doesn't taste good, why are you growing it?

had few off USDA/UCD Ischia Green this yr. 2nd yr tree, first time putting on the fig. the fig was promising.

I have several young trees that came from a mature (15 yr) tree.  The figs are very good and the intensity of the taste seems to be directly related to the redness of the interior, the redder, the more intense flavor.  This is a late fig with most being ripe in September, last week the figs showed no sign of softness.  The donor tree is quite ugly in that it has several, small trunks about 12 ft tall.  The cuttings root very well with a high strike rate and flourish quickly.  I will keep 2 or 3 trees for myself.

well, how do you rate the taste, danny. ''very good'' isn't all that descriptive.

Don't know that the first "Green Ischia" I ate was in fact Green Ischia. It gets good reviews, so I am giving it a try.

got it, jon. i hope you'll let us know what you think of the taste.

@Suzieqz- to me the taste thing is kinda useless to describe other than a few simple things,ie, "Figgy" may mean one thing to you and totally another to me.  "Crunch" to me means it has crunch, doesn't really matter whether it is "crunchier" or not because there is no point of reference, again you have your definitions and I have mine.  The term that I use a lot is "intensive"  as opposed to "watery", I use this a lot.  Levels of intensity - lemonade vs a fresh lemon, straight without water, lemonade is watery compared to the fresh lemon as it has been watered down and therefore "less intense"  The simple descriptions of taste that all can probably agree on - watery, bland, sweet.  The levels of intensity are the ones that are different to each set of taste buds.

Long answer to a very good question.  Taste is subjective, or not!  LOL

well, i get that danny, but i do need to hear your opinions to guide me in future fig acquisitions. so far, i've been buying blind, but i wanna end up with geart tasting figs.

Thanks for sharing Jon.  My little trees have several small figs on them.  I hope to get a taste sometime soon.

goss

FYI, the link in the sticky "Fig of the Day" jump page for this thread is broken.  The broken link says "fog-of-the-day"

Green Ischia is my best fig tree in SE Georgia.  As for richness, it has been richer than my Black Mission and Negrone figs which are also very good.  What I will say about Green Ischia is that it has a more intense strawberry flavor than strawberries do.  It's like a super rich strawberry jam.  It does need to be a wrinkly and sad looking to be at its best.  The other thing I notice is that if I miss one, it seems to begin the drying process even here in our intense Georgia humidity.  Most other figs just sour and rot.  I've only tasted a half dozen varieties so far, but of the ones I've tasted, this is my favorite so far. 

Since it seems to matter, I got mine from Just Fruits and Exotics out of the Tallahassee FL area.  God bless.

Marcus

[QUOTE=coolmantoole]Green Ischia is my best fig tree in SE Georgia.  As for richness, it has been richer than my Black Mission and Negrone figs which are also very good.  What I will say about Green Ischia is that it has a more intense strawberry flavor than strawberries do.  It's like a super rich strawberry jam.  It does need to be a wrinkly and sad looking to be at its best.  The other thing I notice is that if I miss one, it seems to begin the drying process even here in our intense Georgia humidity.  Most other figs just sour and rot.  I've only tasted a half dozen varieties so far, but of the ones I've tasted, this is my favorite so far. 

Since it seems to matter, I got mine from Just Fruits and Exotics out of the Tallahassee FL area.  God bless.

Marcus[/QUOTE]

Marcus, our climate is very similar to  yours here in Central AR. My Green Ishia is two years old with lots of baby figlets on it. you got my mouth watering just thinking about when I get first fig from this tree!

Can anyone post some pics of this trees leaves? Thank you.

Mine from Petals is a slow grower. Is this typical?

[QUOTE=bamafig]Mine from Petals is a slow grower. Is this typical? [/QUOTE]

Mine was a tissue culture plant, so it takes a while for those to catch-up with the others. But this year it looks set to do well. I kept it in a pot in a heated shed last winter, but it went in the ground a few days ago. Time to see what it will do.

Can'the say if slow growth is typical of tissue culture trees. Can say I would stand my ground to keep Green Ischia.

I am hoping to get a good crop this year. Last year it made a few figs, but the first few were pretty inferior to everything else I have so I just picked the rest off to divert energy to growing the bush larger. But this year I am really hoping to find out why so many like this one 

Hi musillid,
Tissue cultured trees are supposed to grow faster -being supposedly cleaned from viruses- but can/will fruit later - because smallish, and can revert to juvenile state .
I have two unknown, one make 3/5 nodes per inch and one makes 1 node every 2 or 4 inches (yes 0.25 node per inch)... The later grows much more faster, while having less possibilities to sprout figs.