{"id":1378,"date":"2020-03-19T14:53:56","date_gmt":"2020-03-19T14:53:56","guid":{"rendered":"http:\/\/fdhs.org.uk\/?page_id=1378"},"modified":"2020-04-13T11:19:15","modified_gmt":"2020-04-13T11:19:15","slug":"vegetables","status":"publish","type":"page","link":"https:\/\/fdhs.org.uk\/?page_id=1378","title":{"rendered":"Vegetables – Classes 36 – 40"},"content":{"rendered":"\n

<\/a>Class 36 – Rhubarb – 3 sticks, leaves cut down to 8cm\u00a0<\/a><\/p>\n\n\n\n

Class 37 – Exhibit of fresh vegetables<\/a><\/p>\n\n\n\n

Class 38 – Exhibit of dry stored vegetables <\/a><\/p>\n\n\n\n

Class 39- Exhibit of preserved vegetables (eg, bottled, dried, pickled)<\/a><\/p>\n\n\n\n

Class 40 – Culinary herbs<\/a><\/p>\n\n\n\n

<\/a>Class 36 – Rhubarb – 3 sticks, leaves cut down to 8cm<\/strong><\/p>\n\n\n\n