Department 13 - Vegetables & Herbs

  1. See General Rules.
  2. Only classes listed may be entered.
  3. In selecting vegetables for exhibition, choose such specimens that would bring the highest market price. Do not select the largest; select medium size specimens. Avoid mixing varieties
  4. Read premium material, carefully following all rules and regulations. If an entry calls for five specimens, be sure to exhibit that number; do not enter four or six. your exhibits will be disqualified for having a number of specimens other than stipulated.
  5. The following factors are generally used by an expert vegetable judge.
    1. Trueness to variety type. Pick the specimens from one variety.
    2. Uniformity in shape, size and color.
    3. Be sure to pick out a perfect specimen, then select the others as similar to it as possible. never mix specimens of varying maturities.
    4. Protect from dirt, disease, infection, and mechanical damage. Select specimens that are perfect and show no blemishes of any kind.
    5. Condition and maturity. Be sure that exhibits are of high quality.
    6. Vegetables can be lightly washed. Remove soil using a soft cloth or brush.
    7. Tomatoes should have stems removed. Carrots, beets, etc. should have tops (leaves) removed from vegetables leaving about two inches of stems. Potatoes should not be washed.

Section 1 Vegetables

CLASS / PREMIUMS $3 $2 $1

13001 Beans, Dry Shelled (1 pint) - any variety
13002 Beans, Green Shelled (1 pint) - any variety
13003 Beans, Horticultural (1 pint)
13004 Beans, Lima (15 specimens)
13030 Beans, Snap, bush type or pole, Flat green or yellow pods (15 specimens)
13031 Beans, Snap, bush type or pole, Flat wax pods (15 specimens)
13032 Beans, Snap, bush type or pole, Round green or yellow pods (15 specimens)
13033 Beans, Snap, bush type or pole, Round wax pods (15 specimens)
13045 Beets, Globe shaped, 3 specimens, topped
13046 Beets, Half long, 3 specimens, topped
13047 Beets, Long Lutz types, 3 specimens, topped
13048 Beets, Mangels, 3 specimens, topped
13050 Broccoli, 1 large head
13052 Brussel Sprouts, 1 pint
13055 Cabbage, Chinese types, 1 head
13058 Cabbage, Domestic round, 1 head
13059 Cabbage, Flat types, 1 head
13060 Cabbage, Red types, 1 head
13063 Carrots, Half long, 5 roots, topped (pointed)
13064 Carrots, Half long, 5 roots, topped (stump rooted)
13065 Carrots, Long, 5 roots, topped
13067 Cauliflower, Purple types, 1 head
13068 Cauliflower, White types, 1 head
13070 Celery, Any variety, 1 plant in soil
13075 Corn, Sweet White hybrids - 5 ears, husks on
13076 Corn, Sweet Yellow hybrids - 5 ears, husks on
13077 Corn, Sweet, Bi-Color - 5 ears, husks on
13080 Cucumbers, Pickling (under 5”) 10 specimens
13082 Cucumbers, Slicing (over 5”) 5 specimens
13085 Eggplant, 1 specimen
13090 Endive, Any variety, 1 plant in soil
13093 Garlic, 1 bulb
13095 Horse-Radish, 3 roots (1” min. dia.)
13097 Kale, 1 plant in soil
13099 Kohlrabi, 1 specimen
13102 Leek, 5 stalks
13104 Lettuce, Any variety, 1 plant in soil
13106 Melon, Cantaloupe - 1 specimen
13107 Melon, Watermelon - 1 specimen
13108 Melon, Honeydew - 1 specimen
13115 Okra, 5 specimens
13117 Onion bulbs, Bottle - 3 specimens mature for storage
13118 Onion bulbs, Red flat - 3 specimens mature for storage
13119 Onion bulbs, Red globe - 3 specimens mature for storage
13120 Onion bulbs, Sweet Spanish type - 3 specimens mature for storage
13121 Onion bulbs, White flat - 3 specimens mature for storage
13122 Onion bulbs, White globe - 3 specimens mature for storage
13123 Onion bulbs, Yellow Flat - 3 specimens mature for storage
13124 Onion bulbs, Yellow globe - 3 specimens mature for storage
13126 Onions, bulbing, Green bunching, 4 specimens
13128 Onion Sets, 1 pint, mature for storage, any variety
13133 Parsnips, 5 specimens, tops off
13135 Peas, Green shelled - 1 pint
13136 Peas, Pods - 1 pint
13140 Peppers, Hot, Long type - 5 specimens
13141 Peppers, Hot, Round types - 5 specimens
13142 Peppers, Hot, Small type - 5 specimens
13143 Peppers, Hot, Banana - 5 specimens
13145 Peppers, Pimento, Green or red - 5 specimens
13150 Peppers, Sweet-Bell or Bullnose shape, Green - 3 specimens
13151 Peppers, Sweet-Bell or Bullnose shape, Red - 3 specimens
13152 Peppers, Sweet-Bell or Bullnose shape, Yellow - 3 specimens
13162 Potatoes, Katahdin - 5 tubers
13163 Potatoes, Kennebec - 5 tubers
13164 Potatoes, Norland, Red - 5 tubers
13165 Potatoes, Russett, Rural - 5 tubers
13168 Potatoes, Red Pontiac - 5 tubers
13169 Potatoes, Any other variety - 5 tubers
13171 Potatoes, Sweet - 3 specimens
13173 Pumpkin, Connecticut (field) 1 specimen
13174 Pumpkin, Small sugar (pie) 1 specimen
13175 Pumpkin, Winter neck (Cushaw) 1 specimen
13185 Rhubarb, Any variety - 3 stalks tied together
13187 Rutabaga, Any variety - 3 specimens, topped
13190 Squash (summer type), Bush Scallop, Patty Pan - 1 specimen
13191 Squash (summer type), Crookneck/Straightneck, yellow - 1 specimen
13193 Squash (summer type), Spaghetti - 1 specimen
13194 Squash (summer type), Kuta - 1 specimen
13195 Squash (summer type), Zucchini - 1 specimen
13200 Squash (winter type), Acorn, Table Queen - 1 specimen
13201 Squash (winter type), Boston Marrow or Delicious - 1 specimen
13202 Squash (winter type), Buttercup - 1 specimen
13203 Squash (winter type), Butternut - 1 specimen
13204 Squash (winter type), Hubbard - 1 specimen
13205 Squash (winter type), Mammoth, Sweet types - 1 specimen
13208 Swiss Chard, Any variety - 1 stalk in soil
13210 Tomato (large fruited), Italian - 3 ripe specimens
13211 Tomato (large fruited), Green - 3 ripe specimens
13212 Tomato (large fruited), Pink - 3 ripe specimens
13213 Tomato (large fruited), Red - 3 ripe specimens
13214 Tomato (large fruited), Yellow - 3 ripe specimens
13217 Tomato (small fruited), Cherry, red and yellow - 10 specimens or 5 clusters
13219 Tomato (small fruited) Pear shaped, red and yellow - 10 specimens
13220 Tomato (small fruited), Plum shaped, red and yellow - 10 specimens
13221 Turnips - 3 specimens
13222 Watercress - 1 bunch in water

CLASS / PREMIUMS $8 $6 $4 $2

13230 Home Garden - 10 or more kinds of vegetables, not less than 3 specimens of each kind; must be grown by the Exhibitor
13233 Market Basket - 5 or more kinds of vegetables, attractively displayed; must be grown by the Exhibitor

CLASS / PREMIUMS $3 $2 $1

13235 Gourds, Mixed - 5 specimens
13236 Gourds, One variety - 5 specimens
13239 Vegetable Freaks
13241 Any Other Vegetable — not listed, worthy of exhibition (Names must be on entry tag and entry sheet)

Largest Vegetables

CLASS / PREMIUMS $3

13243 Beets - 1 specimen
13244 Cabbage - 1 specimen
13245 Carrots - 1 specimen
13246 Onions - 1 specimen
13247 Peppers - 1 specimen
13248 Potatoes - 1 specimen
13249 Tomatoes - 1 specimen
13250 Squash - 1 specimen
13251 Pumpkin - 1 specimen

Herbs

  1. Herbs will be judged on quality, fragrance and/or flavor characteristic of the herb.
  2. Entries shall be uniform, free from insect damage and dirt.
  3. All entries shall have a gummed label designating names of herb affixed to container.
  4. Fresh green herbs (Section 2) should be displayed in a glass jar suitable to size of herb (baby food jar for thyme, quart jar for dill, etc.)
  5. Herbs grown for bloom (such as lavender) should be shown with blooms.
  6. Herbs grown primarily for sees (dill, etc.) should be shown with seeds.

Section 2 Fresh Green Herbs

  1. Display three leafy stems in water.
  2. Herbs should not be entered in a flowering state.

Section 4 Live Herb Plants

Individual pots not to exceed 8 inches in diameter.

CLASS / PREMIUMS $3 $2 $1

Section 2
Fresh Herbs		 Section 4
Potted Herbs		  
13300 13400 Anise
13301 13401 Basil
13302 13402 Borage
13303 13403 Catnip
13304 13404 Chives - Regular
13305 13405 Chives - Garlic
13306 13406 Coriander
13307 13407 Dill
13308 13408 Fennel
13309 13409 Horehound
13310 13410 Hyssop
13311 13411 Lavender
13312 13412 Lemon Balm
13313 13413 Lemon Verbena
13314 13414 Lovage
13315 13415 Marjoram
13316 13416 Mint - Peppermint
13317 13417 Mint - Spearmint
13318 13418 Mint - Apple
13319 13419 Mint - Pineapple
13320 13420 Mint - Orange
13321 13421 Mint - Chocolate
13322 13422 Mint - Lemon
13323 13423 Mint - Anise
13324 13424 Mint - Other
13325 13425 Oregano
13326 13426 Parsley - Curley
13327 13427 Parsley - Italian
13328 13428 Pennyroyal
13329 13429 Rosemary
13330 13430 Rue
13331 13431 Sage
13332 13421 Savory - Summer
13333 13433 Savory - Winter
13334 13434 Tansy
13335 13435 Savory Tarragon
13336 13436 Thyme
13337 13437 Mexican
13338 13438 Oriental
13339 13439 Other Herbs (Judged As One Class)

Section 3 Dried Herbs

CLASS / PREMIUMS $3 $2 $1

13345 Culinary Herbs, Stems and leaves, dried (pint jar)
13346 Culinary Herbs, Blends of herbs, dried (baby food jar) (affix label identifying contents and use)
13347 Culinary Herbs, Herbal teas, liquid (pint jar) (identify contents)
13348 Herbal Vinegar, White - pint jar or decorative container/bottle
13349 Herbal Vinegar, Wine - pint jar or decorative container/bottle
13350 Herbal Vinegar, Cider - pint jar or decorative container/bottle
13351 Herbal Vinegar, Herb bags or seasoning packets (identify contents and use)
13360 Frangrance Herbs, Potpourri in clear glass container with lid (affix label identifying contents and use)
13361 Frangrance Herbs, Sachets
13362 Frangrance Herbs, Sleep pillows
13363 Frangrance Herbs, Wreaths of herbs only (bows permitted)
13364 Frangrance Herbs, Herbal Hot Pads
13365 Frangrance Herbs, Bath Bags
13366 Frangrance Herbs, Any other creative object made with herbs

Section 5 Bunches of Dried Herbs

CLASS / PREMIUMS $3 $2 $1

13450 Collection of 5 different dried herbs, tied and ready to hang (not more than 1 inch diameter at stem bottom