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Department J - Horticulture

Sections
 
Classes
Specific Requirements for Class
001 Cut Flowers   0001 Ageratum Five Stalks
0002 Black-Eyed Susan Three Stems
0003 Cone Flower Three Blooms
0004 Cosmos Three Stems
0005 Cox Comb Five Stems
0006 Dahlia One Bloom
0007 Delphinium One Stalk
0008 Hydrangea One Stem
0009 Gladiolus One Spike
0010 Marigold Three Blooms
0011 Petunias One Stem
0012 Rose One Bloom Or Spray
0013 Rose, Miniature One Bloom Or Spray
0014 Snapdragons Three Spikes
0015 Sunflower Three Blooms
0016 Zinnia, Large Three Blooms, Over 3"
0017 Zinnia, Small Three Blooms, Under 3"
0018 Other Cut Flower Other Than Listed, Identify
0019 Sample 5 Different Annuals Indicate Varieties On Back Of Entry Tag
0020 Sample 5 Different Perennials Indicate Varieties On Back Of Entry Tag
Sections
 
Classes
Specific Requirements for Class
002 Potted Plants/Arrangements   0001 Arrangement, Mixed In Vase
0002 Arrangement, Tones & Tints In One Color w/Appropriate Foliage
0003 Arrangement, Miniature Not Over 4" In Height Or Width
0004 Arrangement, Small 4" To 6" In Height & Width
0005 Dried, Arrangement Flowers
0006 Dried, Wall Hanging/Wreath Flowers
0007 Dried, Pressed Under Glass
0008 Container Garden Three To Five Plants, Container Not To Exceed 10" Wide
0009 Flowering Potted Plants Container Not To Exceed 8" Wide
0010 Violets In Bloom
0011 Non-Flowering Potted Plants Container Not To Exceed 8" Wide
0012 Bonsai        
Sections
 
Classes
Specific Requirements for Class
003 Herbs   0001 Basil Five Stems, Culinary Use Only
0002 Chives Ten Stems, Culinary Use Only
0003 Dill, Green Five Stems, Culinary Use Only
0004 Dill, Seed Head Five Stems, Mature Seeds, Culinary Use Only
0005 Garlic Bulbs Five Stems, Culinary Use Only
0006 Lavendar Five Stems, Culinary or Decorative Use
0007 Marjoram Five Stems, Culinary Use Only
0008 Mint & Spearmint Five Stems, Culinary Use Only
0009 Oregano Five Stems, Culinary Use Only
0010 Parsley Five Stems, Culinary Use Only
0011 Rosemary Five Stems, Culinary Use Only
0012 Sage Five Stems, Culinary or Decorative Use
0013 Scented Geranium Five Stems, Culinary or Decorative Use
0014 Tarragon Five Stems, Culinary Use Only
0015 Thyme Five Stems, Culinary or Decorative Use
0016 Herb, Other Five Stems, Not Listed Above, Identify, Culinary or Decorative Use
0017 Herb, Sampler Five Varieties Minimum, Culinary or Decorative Use
0018 Herb, Wreath Fresh Or Dried, Culinary or Decorative Use
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Department J – Horticulture

  1. General Rules & Regulations

    1. All exhibits must be grown by the exhibitor.

    2. Only one exhibit per exhibitor per class.

    3. Exhibits not meeting quantity requirements will be disqualified.

    4. Exhibits open to amateurs only.

    5. A Champion Ribbon will be awarded to the best exhibit in each section.

    6. A Grand Champion Ribbon (selected from the section champions) will be awarded to the best exhibit in each department.



  2. Cut flowers

    1. Cut flowers must be exhibited in a clean, clear (not tinted) smooth (no texture) glass jar or vase of an appropriate size for the bloom.

    2. No bows or other props.

    3. Cut the length of stem, stalk, etc. long enough to properly show off the flower in the container.

    4. No leaves in the water.

    5. As blooms fade during the week, flower entries will be removed.

    6. Judging criteria:

      1. Quality – free from insect damage

      2. Uniformity – true to species

      3. Presentation – ¹⁄3 stem below the top of the container, ²⁄3 above the top of the container.

    7. Definition for flowers:

      1. Stalk – Is thick with branches which have multiple flower heads, i.e. ageratum.

      2. Stem or spray – Is thin with branches which have multiple flower heads, i.e. petunias.

      3. Spike – Is non-branched with multiple flower heads, i.e. gladiolus and snap dragons.

      4. Bloom – One bloom per branch of foliage, i.e. marigold and zinnia.

      5. Miniature – Bloom 1" or less in size.

  3. Potted plants/arrangements

    1. Dish gardens and potted plants must be established in container at least one month.

    2. Judging criteria - Potted plants:

      1. Condition

      2. Proportion

      3. Balance

      4. Presentation

    3. Judging criteria - Flower arrangements:

      1. Color harmony

      2. Suitability of material

      3. Creativity

      4. Proportion

      5. Balance

      6. Presentation

  4. Herbs

    1. Exhibit in a clean, clear glass jar of an appropriate size for the herb.

    2. Herbs used in wreaths must be grown by exhibitor.

    3. Items not identified may be judged, but will not qualify for 1st place awards.

    4. Judging criteria:

      1. Freshness

      2. Presentation