Organic vegetables are the main staple of organic diets. Organic vegetable farming must comply with strict standards set forth by a certifying body, ensuring consumers that the organic produce they are ingesting does not contain potentially harmful preservatives, additives, and toxins. Organically produced vegetables are known to be free of roughly 400 pesticides and chemicals. To meet these rigorous standards, they cannot come into contact with chemicals or sewage sludge, nor can they be put through irradiation or any form of bioengineering.

Taste and Value
Although organic vegetables are known to cost slightly more than their conventionally grown counterparts, some argue that the taste is well worth it. Organic vegetables are allowed to grow at their own pace, procuring nutritional elements from the soil at a natural rate, a development course that render them tastier. Pesticides and other chemicals can dull the taste of otherwise flavorful vegetables. Organic farmers employ the technique of crop rotation which helps to keep the soil rich with minerals and nutrients. The use of crop rotation, as well as other organic vegetable farming methods have shown to produce vegetables that contain 50% more vitamins and essential nutrients than conventional methods. Organic vegetables also possess higher levels of anti-oxidants, which aid in the prevention of certain cancers, heart disease, asthma and arthritis. People often wonder why organically produced vegetables are so costly. The main reason is that organic farming is significantly more labor-intensive than conventional farming. The prices reflect the cost of growing, processing, handling, transport, and storage.

Organic Vegetable Farming Methods
Aside from crop rotation, organic vegetable farmers use natural animal manures and green manures. They employ the technique of mulching, which must include natural materials. Pest management can be a problem on organic vegetable farming. Pest management strategies include the use of crop rotation in order to interrupt the life cycle of pests, good sanitation, effective planting densities, and crop cover. All storage and transport facilities must be certified organic and restrict the commingling of non-organic and organic vegetables.