Guide to Classes



Guide notes for showing your entries


All exhibits should be fresh, pest and disease free with unblemished skins.

Route vegetables should be washed.

Brassicas should have a 3 inch stem.

Fruits should be exhibited on a plate and they should have a 1 inch stalk attached.


100-101-102-103 Potatoes should be an average 7-8oz each, as close match as possible in shape/size, with unbroken skins.

104-105. Carrots should be free from marks, 104 as straight as possible, evenly matched, firm with no splits, no greening on the top -this can be avoided by keeping them covered with soil whilst growing. Tops should be cut to 3 inches.

106. Parsnips, good specimens with good shoulders, fresh, firm with no canker and no side shoots and taproot in tact. Tops should be cut to 3 inches.

107-108. Peas should have long, fresh, smooth, well filled pods with a natural good bloom and colour (do not polish). uniform in length, shape and colour.

109. Broad beans should have long, straight, uniform, well filled pods with fresh unblemished skins.

110.Dwarf French beans, tender, straight snap pods, uniform in length and of good colour with no seeds showing in pods.

111.White cabbage, fresh solid heads, clean and with outer leaves left on.

112. Cauliflower, solid white curds, foliage neatly trimmed to just above the curd.

113. Leeks, long white barrels, roots left on and washed.

114. Lettuce, if iceberg type should have a solid heart, clean with outer leaves intact.

115. Cucumber, long straight barrel free from damage with flower intact if possible - 2 inch stem.

116. Spring onions salad, clean and as closely matched as possible with roots intact.

117. Eschalots (picklers), as evenly matched as possible with tops cut and tied with raffia or string.

118-119. Winter onions, well ripened bulbs if possible, evenly matched, roots cut off, tops trimmed to approx 2 inch tied with raffia or string.

120. Marrow, good clean specimen with flower intact - 2 inch stem.

121. Garlic, well ripened, good shape bulb.

122.Courgettes, ideally 4-6 inch long with flower intact -2 inch of stem.

123. Beetroot, clean washed skin, tops trimmed to 3 inches and root intact

124. as above, but long pointed.

125. Rhubarb, base intact and approx 4-5 inch leaf.

126. As discribed in schedule.

127. Radishes, as even as possible, washed tops and roots attached.

128. No guides but evenly sized and clean I would think.

129. Collection of veg, which ever you choose to use, check the individual guides above.

130. Same as above.

131. Veg and bloom, guides as above with good specimen of chosen flower type.

132. Selection of culinary herbs, freshly picked, clean and free of damage.

133. Pickled vegetable, I would think this is in a clean jar with contents and date on label,         as for WI rules for preserves.

 134.Follow individual guides above.

135. No guide