Vegetables
Artichokes, globe
Large, heavy, shapely, well-closed single heads of plump, fleshy scales with no signs of flowering.
Asparagus
Straight, thick, bright stems with well-closed scales.
Beans, broad
Long, fresh, well-filled pods, with clear, shiny skins and tender seeds.
Beans
Straight, fresh, tender pods of even length and good colour, with no outward sign of seeds, which should be half mature. The distinction between French (bush) and runner (staked) types is often unclear.
Beetroot
Well proportioned, smooth skin and flesh of a uniform dark colour, with no prominent rings and a single small taproot.
Broccoli
Compact head, tender, clean, dark green. Defects are wilting, opening of flowers, yellowing, white blister disease on the heads and hollow stems.
Brussels sprouts
Fresh, solid, tightly closed sprouts of good colour.
Cabbage
Heart should be firm, compact, of good colour and fresh. Outside protective leaves must be attached. Red, green, Chinese and Savoy types.
Capsicums
Fresh, firm, bright shiny, well-shaped fruits with mainly green, red or yellow skins and no blossom end rot.
Carrots
Straight, deep orange, no forking and uniformity of size are important. Smooth skin and a small core. No greening on the tops of the roots.
Cauliflower
Exhibit with protective leaves attached and the leaves trimmed to expose the curd which should be compact, deep, firm and white (not cream or pink). Should be free from riciness. There should no leaves growing through the curd and no hollow stems.
Celery
Large, well-blanched, firm and crisp, free from stringiness, fresh, clean and blemish-free. No flower stalks.
Chillies
Uniform shape, either green or red (not shrivelled), sweet or hot types.
Courgettes, marrows and zucchini
Courgettes (5 to 10cm long) and zucchini (10 to 25cm long) are immature marrows. There are green or yellow types. Should have a clear, shiny, skin, fresh and tender with a small seed cavity and thick flesh. Courgettes may include flowers on their ends. Marrows are 30 to 40cm long, evenly shaped, smooth skin.
Cucumbers
Fresh, young, green, tender, blemish-free, straight fruits of uniform thickness; field and burpless (greenhouse) types.
Garlic
Symmetrical, solid, clean, well-ripened bulbs with thin dry necks. Not divided into segments (cloves).
Herbs
There are many types. Should be fresh and with good even colour.
Leeks
Should have uniformly thick, long, tender, firm, well-blanched stems and no tendency to puffiness. Fresh green leaves, no wilting. Free from bulbing and ribbiness.
Lettuce
Head lettuce should be firm, clean, solid, fresh, tender and crisp. Defects are wilting, over maturity and presence of blemishes such as tip burn on the margins of the leaves. Exhibits should be trimmed of loose leaves. Other types may include head or loose-leaf (gourmet) lettuce, red or green, cos and butterhead.
Onions
Should be firm, of a uniform size and shape, with a small neck. There should be no depression or softness round the base of the neck. Brown, white or red types. Globe, flat or pickling shapes.
Parsnips
Long, straight, well-developed, well-shouldered, evenly tapered, shapely roots, smooth skinned, even colour and free from side roots.
Peas
Garden peas with large, fresh pods of good colour with bloom and well filled with tender sweet seeds. Snow peas have little seed development and should have evenly shaped pods.
Potatoes
Should be uniform in size, shape and general appearance. The tubers should be medium size — not too large, sprouts not well developed, no greening and with shallow eyes. Good internal quality, with no blackening or hollowness. Mainly red, purple or white-skinned with white or yellow flesh.
Pumpkins
Shapely, firm fruit of even colour and ripeness with stalk attached and thick flesh. Large round or smaller butternut types.
Radish
Should be crisp, fresh and solid, of good colour. Defects are hollowness, pithiness and over-maturity. Small, round or long types. Leaves trimmed as specified.
Rhubarb
The pulled stalks should be long, thick, fresh, clean, straight, well-shaped, tender and brittle. Deep red colour, extending as far as possible up the stem. Leaf blades trimmed as specified.
Silverbeet
The stalks should be long, broad, clean and white. Leaves should be green, uniform and crisp. No wilting or over-maturity. White or reddish stalked types.
Spinach
Fresh, undamaged, tender, dark-green leaves. Remove roots. No wilting or yellowing.
Squash
Bright, glossy skins. Green or yellow types. With or without flower. Shapely, uniform, 5 to 10cm diameter. No bruising.
Sweetcorn
Fresh, uniform, cylindrical cobs with straight rows of undamaged kernels and fresh green husks.
Sweet potatoes
Should not be placed in the potato section. Medium, not too large, good shape. Purple or orange skins, white or orange flesh.
Tomatoes
Should be uniform in size, firm, shape and appearance, possessing clean skin. Fruit should be evenly ripened, of good colour and flavour and with a minimum of core. Flesh should be thick, both of the outer walls and sections. No blossom end rot, cracks or catface. Table and cherry types, red or yellow.
Turnips and swedes
Clear-skinned, solid, shapely roots with small tap roots and no side shoots. Turnips size and shape according to cultivar and small to medium sized. Swedes medium-sized, clear-skinned and solid, shapely roots.