Open Vegetable Classes

VEGETABLES

 51   Onions-five

 52   Onions-five, not exceeding 10 oz each

 53   Onions (Sets)-five

 54   Potatoes-five, one named variety, exhibited on a paper plate

 55   Runner Beans-seven

 56   Carrots-five

 57   Cabbage (Green)-one

 59    Marrow Championship – one for weight

 60    Onion Collection – exhibited on a tray not exceeding 24” x 18” (600 x 450 mm)

Three onions, three onion sets, 3 onions not exceeding 10 oz each, six exhibition shallots and six pickling shallots (not exceeding 30 mm diameter)

FLORA, FRUIT AND VEGETABLES

 61   One vase flowers, five stems, any variety(ies), and one plate of fruit, one variety.

Flowers will be  judged out of 20 points.  See Page 20 for permissible fruit, the required number of items and the points available.

 61A  One vase flowers, five stems, any variety(ies), and one plate of vegetables, one variety.

Flowers will be judged out of 20 points.  See Page 20 for permissible vegetables, the required number of items and the points available. 

FRUIT COLLECTION

 62   Collection of Fruit, three kinds.

See Page 20 for permissible fruit, the required number of items and the points available.

CULINARY HERBS

 71   Collection of four Culinary Herbs selected from the following:

Balm, Basil, Chervil, Dill, Hyssop, Marjoram, Mint, Parsley, Rosemary, Rue, Sage, Summer or Winter Savoury, Tarragon, Thyme

to be displayed in four small bunches in a single container, or in four individual matching containers.  These herbs should not have flowers.