TIPS FOR SHOWING VEGETABLES
Judges are looking for uniformity and condition
Plant of Parsley: One plant per pot
Carrots: Leave 3” of top stalks (leaves). Tap root should be intact. Wash in mild solution of soapy water. Do not scrub.
Leeks: Leave roots and leaves on.
Rhubarb: Leave 1” on top leaves. Trim base of stalk.
Cabbage: Leave 3” of stalk. Leave all leaves on.
Onions: Remove all loose skins and roots. Tie tops 1” above bulb.
Potatoes: Wash in mild solution of soapy water. Do not scrub.
Turnips and Beetroot: Leave 3” of top stalks. Taproot to be intact.
Truss of Tomatoes: Ripeness counts.
Tomatoes: Stalks must be attached.
Judges are looking for uniformity and condition
Plant of Parsley: One plant per pot
Carrots: Leave 3” of top stalks (leaves). Tap root should be intact. Wash in mild solution of soapy water. Do not scrub.
Leeks: Leave roots and leaves on.
Rhubarb: Leave 1” on top leaves. Trim base of stalk.
Cabbage: Leave 3” of stalk. Leave all leaves on.
Onions: Remove all loose skins and roots. Tie tops 1” above bulb.
Potatoes: Wash in mild solution of soapy water. Do not scrub.
Turnips and Beetroot: Leave 3” of top stalks. Taproot to be intact.
Truss of Tomatoes: Ripeness counts.
Tomatoes: Stalks must be attached.