FLORICULTURE
Superintendent: Renee Ferguson 972-977-9122 & Debbie Farnam 816-820-0158
Must enter online at https:// bentonar. fairwire. com by 5pm Sept. 19 Items entered at drop off will be assessed a $ 2 fee
General Rules – Adult and Youth: Entries will be accepted on Saturday, September 20 from 10am-2pm. 1. Judging on Sunday 2. Entries and ribbons must be picked up Sunday, Sept. 28 1pm-3pm Superintendent may make decisions to remove any exhibits before that time if they become unacceptable for viewing. 3. Cut specimens will be discarded. 4. Containers for all cut specimens, unless otherwise noted in division rules, will be furnished by the
Benton County Master Gardeners. 5. No silk or other artificial plant materials may be used in any entry. 6. Vases or containers of value should not be used in any entry. The flower booth may be unattended at times, Benton County Master Gardeners will not be responsible for lost or broken items.
7. The top award will be given by Benton County Master Gardeners to the exhibitor with the greatest number of blue ribbons and entered in more than one division.( red ribbons will be counted in case of a ties) 8. All Plant material must be clean, no dead foliage, insect free and disease free. 9. All containers should be clean and neat in appearance. 10. Judging of all entries for awards will be determined by the individual entries’ merit. 11. Judges are chosen from other counties. 12. All exhibitors must be amateurs. 13. All Division / Classification available for Adult or Junior( up to 19) exhibitors. 14. Elephant ears( Colocasia esculenta) will not be accepted. Wilt quickly once cut.
Placing Points for Herbs, Flowers & Potted Plants Blue- 1.5 pts Red- 1 pt. White-. 5 pt. Hi Point Youth and Adult $ 25 and Medallion
Culinary Herbs Special Award Sponsored by Benton County Master Gardeners Grand Champion Youth and Adult $ 50 Reserve Grand Champion Youth and Adult $ 25
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 container |
should 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
2025 BENTON COUNTY FAIR 75 121 Years • 1904-2025