Issue link: http://www.epageflip.net/i/1464956
floriculture culinary herbs Rules: 1. Entries must have been grown by the exhibitor and be either a culinary or aromatic herb. 2. Entries may be live plants or cut specimens. 3. Single plants are to be in 4" to 6" pots. Potted collections may vary in size but not exceed 12" diameter. 4. Exhibitors are limited to one (1) entry in each class or subdivision. 5. All herbs are to be judged for cultural perfection. 6. Herbs are to be identified by name and class. culinary herb classes Basil 1. Globe 2. Purple Ruffle 3. Other Mint 4. Spearmint 5. Peppermint 6. Other Oregano 7. Greek 8. Other Parsley 9. French Curly 10. Italian 11. Other Tarragon 12. French 13. Other Misc 14. Chives 15. Lemon Balm 16. Rosemary 17. Sage 18. Scented Geranium 19. Thyme 20. Other Single Culinary Herbs or Aromatic Herb such as Lavender 21. Collection of Herbs grown in one container flower specimen Rules: 1. All entries must have been grown by amateur exhibitors. 2. Only one entry may be made by an exhibitor in each class unless for different varieties. 3. Entries may have some foliage. Leaves not to touch water. 4. Entries must be identified by class name, and by variety name. 5. Entries may be 1 to 3 stems. flower classes Marigold 22. Dwarf 23. Medium 24. Giant Roses 25. Hybrids 26. Teas 27. Heirloom Hosta 28. Flower (no leaf) 29. Leaf (no flower) – 1 Leaf per entry except 'Mouse Ear' Celosia 30. Cock's Comb Small 31. Cock's Comb Large Shrubs 32.Blooming 33. Non-Blooming Misc 34. Other Foliage 35. Vines 36. Native Flowers 37. Other Flowers Others 38. Chrysanthemum 39. Coleus (no flower) 40. Dahlia-1 Bloom 41. Canna 42. Sedum 43. Zinnia 44. Caladium – 1 Leaf 45. Petunia 46. Salvia 47. Begonia 48. Periwinkle 66 2022 Benton County Fair