Guidelines for Exhibitors
The show judges study the wording of our schedules carefully, so you are strongly advised to do the same. Take note, for instance, of the exact number of flowers or vegetables required in a class, or the overall dimensions of an exhibit, if specified. Plates are provided for Fruit and Vegetable exhibits; you may add paper doilies and/or natural foliage to your exhibits if you wish. Where possible, you should also label an entry with the name of the variety or varieties you are showing.
Points to consider when showing Vegetables:
All vegetables must be properly prepared for exhibition. Green vegetables should be cut as near to show time as possible to avoid limpness. Root vegetables must be carefully washed (in no circumstances may oil or any similar substance be used).
Uniformity is important. Choose specimens which are as similar in size and shape as possible. This might mean leaving out your largest and best example, but will make for a better exhibit.
Unless the schedule specifies otherwise, carrots, beetroot etc. should have the leaves removed leaving not more than 7.5cm / 3in leaf stalk. Onions, garlic and shallots should be shown without tops and with roots neatly cut off. Spring onions and leeks are shown with tops and roots intact. Peas and beans should be shown with stalks. Tomatoes and peppers should be ripe, uniform in size, with stalks and green tops intact. Pick as near to show time as possible.
Points to consider when showing Fruit:
Again, choose uniform fruits, without blemishes, and of good shape and colour. Unless otherwise specified in the schedule, apples and pears may be shown either ripe or unripe.
Do not remove the stalks. All other fruits must be ripe (but not over-ripe). As far as possible try to preserve the natural ‘bloom’ on the fruit, and do not wash or polish them.
Gooseberries, raspberries, strawberries and other soft fruit should be shown with their stalks (use scissors to gather them and do not over-handle). Currants are also shown on the stalk but in whole strigs (bunches) – choose your longest strigs and largest berries.
Points to consider when showing Flowers and Plants:
Flowers should be cut with as much stem as possible. Choose the most perfect blooms.
Remove side shoots, unwanted buds and lower leaves. All stems must touch the water in the vase. The use of Oasis is optional, but we encourage more sustainable alternatives.
Pot plants: Any damaged flowers or leaves should be carefully removed. The diameter of pots given in the schedules is the inside measurement, made as near the top of the pot as possible.
Foliage plants: A foliage plant is one usually grown for its ornamental foliage. If it is in flower it may be entered into a foliage plant class, but the flowers will not be taken into account.
A perennial plant is one that lives for more than two years. Herbaceous perennials are plants with a non-woody stem that either die down to the ground completely each winter (e.g. delphinium) or retain some foliage through the winter but survive through several years (e.g. bergenia). Annuals are those plants which in this country naturally and ordinarily begin and end their growth, ripen, seed and die (irrespective of frost) within twelve months (e.g. cosmos).