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Rules & Definitions for
Exhibitors
VEGETABLES National Vegetable Society Points apply and
must be used for any other vegetables.
Unless otherwise stated in
this schedule, an entry of vegetables must consist of the following items:-
| Kind |
No. per dish |
Maximum points per dish |
| Artichokes, globe |
2 |
15 |
| Artichokes, Jerusalem and Chinese |
6 |
10 |
| Asparagus |
6 |
15 |
| Aubergines |
3 |
18 |
| Beans, Broad and Long Pod |
12 |
15 |
| Beans, runner |
12 |
18 |
| Beans, French |
12 |
15 |
| Beetroot, globe and cylindrical |
3 |
15 |
| Beetroot, long |
3 |
20 |
| Brussels Sprouts |
12 |
15 |
| Broccoli/Calabrese |
2 |
15 |
|
| Broccoli, sprouting (shoots) |
12 |
15 |
| Cabbage, green , red and Savoy |
2 |
15 |
| Carrots |
5 |
20 |
| Cauliflowers |
2 |
20 |
| Celeriac |
3 |
15 |
| Celery |
2 |
20 (self blanching or green 18) |
| Courgettes |
4 |
10 |
| Cucumbers |
2 |
18 |
| Endive |
2 |
15 |
| Garlic |
5 |
12 |
| Kale |
2 |
12 |
| Kohl Rabi |
3 |
12 |
| Leeks |
3 |
20 |
| Lettuce |
2 |
15 |
| Marrows and squash |
2 |
15 |
| Onions, 250gm or under |
5 |
15 |
| Onions, over 250gm |
3 |
20 |
| Onions, green salad |
12 |
10 |
| Parsnips |
3 |
20 |
| Peas |
12 |
20 |
| Peas, asparagus, mange tout and petit
pois |
9 |
15 |
| Peppers, sweet |
3 |
15 |
| Peppers, hot |
6 |
15 |
| Potatoes |
5 |
20 |
| Pumpkins |
1 |
10 |
| Radishes |
12 |
10 |
| Rhubarb |
3 |
15 |
| Salsify |
2 |
15 |
| Seakale, (heads) |
3 |
15 |
| Shallots, Exhibition |
12 |
18 |
| Shallots, pickling, not exceeding
30mm dia. |
12 |
16 |
| Swedes |
2 |
15 |
| Sweet Corn |
2 |
15 |
| Tomatoes, medium |
5 |
20 |
| Tomatoes, beefsteak |
3 |
15 |
| Tomatoes, cherry, optimum size 25mm
dia. |
10 |
12 |
| Turnips |
3 |
15 |
Number of any other vegetable at exhibitor’s
discretion. |
