Showing Standards for Fruit and Vegetable Classes
SHOWING AND JUDGING STANDARDS
VEGETABLE CLASSES
Artichokes – Globe – 2
Aubergines – 2
Beans – Broad 5
Beans – Dwarf, French or Stringless 5
Beans – Scarlet Runner 5
Beetroot – round 2
Beetroot – long 2
Broccoli Sprouting 5
Brussel Sprouts 5
Cabbage – Green, Red or Savoy 1
Carrots, pointed, long 3
Carrots, stump-rooted 3
Cauliflower 1
Celery – blanched or trenched 1
Chives 1 bunch
Courgettes 3
Cucumbers 1
Cucamelon 10
Garlic excluding Elephant Garlic 3
Kale 10 leaves
Leeks 2
Lettuces 1
Marrows 1
Onions over 250 gms 3
Onions under 250 gms 3
Onions – Green Salad (Spring) 5
Parsnips 2
Peas 5
Peppers, sweet 2
Peppers, hot (chilli) 3
Potatoes 3
Pumpkin / Squash 1
Radishes – small salad 5
Rhubarb including Forced 2
Shallots – Exhibition 5
Spinach, Spinach Beet or Chard 4 leaves
Sweetcorn 2
Tomatoes – medium 5
Tomatoes – Large fruited, eg “Beefsteak” type cultivars 3
Tomatoes, small fruited and cherry cultivars 6
Turnips 2
FRUIT CLASSES
Apples – cooking 3
Apples – dessert 3
Blackberries 10
Blueberries 12
Cherries – sour 10
Cherries – sweet 10
Currants 3 strigs
Damsons and Bullaces 9
Figs 4
Gooseberries 10
Grapes 1 bunch
Loganberries 10
Melons 1
Nectarines & Peaches 2
Pears, dessert 3
Plums, desserts & gages 6
Plums, cooking 6
Raspberries 10
Strawberries 5
Any fruit or nuts not listed – please consult the Show Manager