Download The following guidance on the judging criteria for a class is based

The following guidance on the judging
criteria for a class is based on the
official RHS handbook, together with
some advice from judges and
experienced exhibitors.
SECTION 1: FRUIT AND
VEGETABLE
The following features are considered
throughout:
Condition – cleanliness, freshness,
tenderness, edible, absence of
coarseness and blemishes / insect
damage.
Uniformity – alike in size, shape,
colour and condition
Size – considered only when
accompanied by quality and where
the production of large specimens of
good quality requires greater skill then
small specimens
Colour – should reflect freshness,
trueness to cultivar and maturity.
Root vegetables should be washed to
remove the soil (hold upside down
under running water to avoid washing
the soil back into the leaves). Wash with
a soft cloth and plenty of water – do not
use a brush.
Always cut soft fruits, apples, plums etc
with scissors to keep the stalk attached
and handle as little as possible in order
to preserve the bloom (the natural waxy
covering). Similarly for peas, beans
tomatoes etc.
[1 & 2] The potatoes should be free of
damage, blemishes and greening; eyes
should be few and shallow Stage potatoes
on plates with rose end outwards. Exclude
the light as long as possible. When lifting,
have a pail of water to hand and put likely
candidates in it there and then.
[3] The carrots must have a clear
stump/blunt end: skin clear, bright and of
NLHS Show Hints 2013
good colour; fresh and firm with no
evidence of side roots.
[4] The carrots must end in a point: same
as class [3] with the shape and colour
maintained for the full length of the root.
[5, 6, 7, 8 & 9] The onions, shallots and
garlic must be displayed on dry sand
which will be provided: firm, thin-necked,
blemish-free bulbs with unbroken skins;
roots neatly trimmed and onion /shallot
necks neatly tied with uncoloured raffia,
(garlic a dried stem of approx 1”); overskinning is considered a defect.
[10] All beetroot need uniform colour,
smooth skin, single tap root, with foliage
trimmed to approx 3inches. Globe –
spherical, diam. approx 60-75mm. Long –
well shaped evenly tapered, clean broad
shoulders and free from side shoots.
[11] Beans should be long, uniform,
straight, shapely and no outward sign of
seeds.
[12] Length is what matters.
[13] Beans should be straight, fresh,
tendersnap, even length; good colour and
have no outward sign of seeds.
[14] Size matters!
[15, 16 &17] All tomatoes should be ripe
but firm, well-coloured with fresh calyces
(stalks) attached. Normal type – approx
60mm in diameter Cherry – should not
exceed 35 mm in diameter Unusual
(beefsteak, large plum, etc) – shape true
to cultivar Stage tomatoes on plates with
calyces uppermost in plate classes and
calyces downwards in collection classes.
Cut on the morning of the Show to keep
the calyces intact and fresh.
[18] The majority of the tomatoes on the
truss must be ripe with none missing
[19] Young tender fruits with or without
flowers attached
[20] Fresh and bright with colour
according to cultivar
[21] Fresh, well formed, cylindrical cobs
well set throughout, with straight rows of
undamaged, plump, tender grains with
fresh green husks.
[22] Fresh, young and tender marrows,
less than 350mm in length, or, for round
cultivars approx 500mm in circumference.
[23]Weight is all.
[24] Shapely squash with even colour and
ripeness with stalk attached.
[25] Leeks should be over 150mm in
length, clean, firm, solid, parallel-sided,
long barrels with no splits, a tight button
with no bulbing or ribbiness. Foliage
should be dark green, turgid, and free
from pest or disease damage.
[26] Cabbage should have good shape
(according to variety) a fresh and solid
head with outer surrounding leaves intact
and free from any damage and disease,
and with the bloom intact and of good
colour. Approx 70mm / 3” of stalk should
be attached.
[27] Fresh, young, green, tender, blemish
free, straight cucumber of uniform
thickness and short handles.
[28] True to type with general
characteristics as at start.
[29] Each vegetable as per individual
classes, except cabbage needs no stalk.
[30] A sturdy, shapely plant, well furnished
with clean, unblemished, healthy foliage.
The size of the plant should be
proportionate to size of pot.
[31] Plums to be large, ripe, of good
colour and have bloom intact
[32 & 33] Large, ripe berries of good
colour, in good condition and with fresh
calyces. Display in lines for easy
counting, pointing them all the same way.
[34] All fruits fresh and in good condition
SECTION 2: FLOWERS
Flowers should be HALF TO
THREEQUARTERS OPEN, fresh,
clean and unblemished – bugs earn
no points!
Keep stalks/ stems as long as
possible and in proportion to the size
of the vase.
Uniformity of specimens is important,
so avoid mixing large specimens with
others that are smaller.
Use Oasis (or newspaper or wire) to
keep flowers in an upright position
Any vase or container will do but it
should be in proportion to the flowers.
All exhibits should be arranged as
attractively as possible; in a close
competition, arrangements may be
the deciding factor. Try to make all
the flowers face the front and don’t let
them touch each other
Pot plants should be displayed in
clean pots and any dead flowers or
leaves removed
To keep your flowers fresh and
conditioned for the show, cut them the
evening before. Fill one or two holding
buckets nearly to the rim with cold water
and put a squirt of bleach in each.
Then, using another bucket for cutting
into put around 6” of water in it together
with another squirt of bleach. This
bucket is taken to the roses/flowers
which are to be cut. They are cut and
placed immediately into the cutting
bucket say about six of them at a time
and then taken back to the holding
buckets and transferred over. When all
are cut, the overnight soak in a cool
place will condition them in readiness
for the show.
[35] 3 stems means that any type or kind
of rose may be used, but Ht roses are
best staged with one bloom per stem.
[36] A specimen Ht rose should be half to
three quarters open with, most
importantly, no buds.
[37] A fully open rose is fully open when
its petals are fully reflexed back and the
stamens in the centre can be seen quite
clearly. The stamens also should be
clean which indicates the freshness of the
bloom as pollen goes a dark colour as it
ages.