I am about to judge at a Show that I have been to before and the class in Culinary Herbs. The first time I did it I was very unsure, but luckily there was an RHS judge in the Hall and he gave me some very good guidance, which was “would I cook with them?”
I now refer to the RHS Handbook as recommended in “On with the Show” and use the marking scheme on page 74: Once established they meet the Schedule: “a selection” “in water” “container no taller than 15cm”, I mark as follows with that key guidance in my heard.
Condition – 6 points
Colour – 2 points
Size – 2 points.
Total 10 points
What do others do?
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