Vegetable Section – Guidance

Guidance on entering Vegetable Classes is taken from the Royal Horticultural Society Show Handbook.  Where more than one exhibit is required, specimens should be as nearly the same as each other as possible.  All Vegetables should be clean but never scrubbed or scraped – use a sponge.  Large size is not always an advantage.

POTATOES  Choose medium sized specimens with shallow eyes.  Avoid skin blemishes.  Show on a plate or directly on the table.

CABBAGE  Choose specimens, which are fresh, well shaped, with solid hearts and with the surrounding leaves perfect.  Take off as few leaves as possible.  Show directly on the table.

ONIONS  Avoid soft, stained specimens with poor quality necks.  Firm, well-ripened bulbs of good colour are required.  Remove as little skin as possible. Cut off tops at about 5cm. (2″) and turn over.  Tie with string or elastic band.  Show on a plate, or on a ring or collar, or on the table.

HEAVIEST ONION  As for other onions.

CARROTS  Avoid specimens with pale coloured skins or which have turned green near the top of the root.  Cut off the leaves leaving no more than about 5cm. (2″) of leaf stalk.  Show on a plate or on the table.

TOMATOES  Avoid poorly coloured or over-ripe fruit.  Choose firm fruit with fresh green sepals still attached.  Show on a plate with stalks uppermost.

BROAD BEANS (pods) Choose green pods, fresh, well filled with tender seeds. Display across a plate or directly on the table.

BEETROOT  Avoid specimens with poor colour at the base of the root.  The Judge, to ensure that the flesh is a good red colour and free from white zones, will cut one specimen.  Cut off the leaves, leaving no more than about 5cm. (2″) of leaf stalk. Show on a plate or on the table.

SHALLOTS  Show as separate bulbs, not as clusters.  Show on a plate of fine, dry sand.

COURGETTES  Young vegetables, exactly the same as each other.  Length – SEE SCHEDULE.

PEAS (pods)  Cut with scissors, leaving the stalk.  Carry, holding the stalk, to avoid spoiling the bloom on the pod.  Display on a plate with the stalks towards the centre.

LETTUCES  Fresh heads of uniform size with well-formed hearts and attractive colour.  Display on the table.

MIXED FRESH HERBS for cooking.  Arrange attractively in a bowl AS PER SCHEDULE.  Choose material which is fresh, healthy and clean.

ANY OTHER VEGETABLE, one not classified in the Schedule.  Consideration will be given to how unusual the vegetable is and how difficult it is to grow, as well as to the condition of the exhibit.

MIXED VEGETABLES Seed tray of vegetables, AS IN SCHEDULE.  Consideration will be given to the variety of vegetables, to their condition and to the presentation.

RUNNER BEANS  The Judge is looking for long, slender, straight, fresh pods of a good colour, with no outward sign of seeds.  Leave 2cm. to 3cm. (¾” to 1¼”) of stem on.  Judge will snap one bean, looking for limpness and stringiness.