Round Beetroot:Wash but do not damage the skin or remove the tap root. Preparation on the day of the show will avoid withering.
Cabbage:Remove damaged or discoloured outer leaves. Keep the roots intact and wash them free of soil.
Carrots: Trim foliage to 3 inches and wash without damaging the skin or tap root
Cucumber: Leave the trace of the flower on the end if you can. Handle carefully to avoid marking the skin. Do not polish.
Shallots:Remove the roots but retain the ripened outer skin. Trim the withered tops, turn over the trimmed ends and tie them off.
Lettuce:Prepare as for cabbage
Marrows:Handle gently to avoid marking the skin. Do not polish
Onions: Exhibit the roots with leaves intact. Remove only loose and discoloured outer skins and do not peel.
Onions – Dressed:Prepare as shallots.
Potatoes:Wash gently to avoid scratching the skin. Choose your best matched set with no disease or pest damage.
Beans: (Runner and French Dwarf) Gather by cutting through stalks with scissors. Handle only by the stalk to retain the fresh appearance of the skin.Check for full pods by holding them up to the light. Leave the trace of the flowers on the pod ends if you can.
Tomatoes:Stalks should be intact if possible. Do not pick them too early or the stalk may wither and fall off. Over-ripe, squashy fruits get less points. Any other vegetable:The general requirements are freshness and freedom from damage, pests and disease.
Flower exhibits:Whole exhibit should be within dimensions specified in schedule. For interpretive exhibits emphasis should be on plant material rather than the accessories used.