Vegetables should be clean, fresh, tender and without blemish or courseness.

Root vegetables should be exhibited with about 75mm of top. They should be uniform in size, form and colour. Size is meritorious if accompanied by quality (but only in those circumstances) as the production of large specimens of good quality requires more skill than the production of small specimens.

Asparagus — Should have long, straight, thick, plump, bright stems, with well-closed scales.

Beans — Long, straight, fresh, plump, brittle pods, with little outward sign of seeds.

Beet — Of the long type: evenly tapered. Of the globe type: spherical with small tap roots.

Brussel Sprouts — Fresh, solid, tightly closed sprouts.

Cabbages — Medium sized. Shapely, fresh, tender hearts, with surrounding leaves perfect.

Carrots — Roots of medium size, good shape and free from side roots. Skins and colour clear and bright.

Cucumber — Fresh, young, green, tender, straight fruits with short necks and noses and with flowers still adhering.

Leeks — Solid, thick, even, well blanched, with clean, spotless skins and no tendency to bulbing

Marrows — Young, tender, shapely fruits of any colour.

Onions and Shallots — Uniform bulbs of good colour are required. Unless otherwise specified, the tops should be tied with natural raffia and the roots should be trimmed back to the base. At the Autumn Show the bulbs must be well-ripened.

Onions, Green Salad — The plants should be well washed and staged with roots attached.

Peas — Large, fresh pods of a deep green, with bloom intact, free from rust. Well-filled with tender seeds.

Potatoes — Good shape, medium sized, clean clear skinned tubers, eyes few and shallow.

Tomatoes — Unless otherwise stated, they should be ripe but firm, richly coloured fruits with Calyces attached.

The maximum marks for each vegetable in a collection are: