We cannot think of our lives without vegetables. They are just essential for sustaining life and that’s why their demand is approximately third biggest in the world, after that of cereal crops and milk. Man cannot live entirely on meat or animal products. The reasons are obvious. First of all, the production of animal products is way too insufficient to feed the entire population of this world. Secondly, vegetables are best sources of dietary fiber, vitamins and minerals. And finally, it is there in our blood. We are not pure carnivorous. So, vegetables are indispensable.
Man has been happily feeding on vegetables and everything was going fine for thousands of years. Then, as the time passed on, man felt the need for increasing production of vegetables to feed the enormous and ever increasing population; scientists came forward with genetic engineering, synthetic fertilizers, pesticides and food processing techniques and the production of vegetables increased drastically. People were happy but not for long. Soon they realized that this indiscriminate use of synthetic substances in vegetable cultivation was not only ruining their original, pure taste but was also causing severe organic diseases, including cancer, untimely ageing, infertility, genetic mutation etc.
It was too late to realize and a lot of damage was already done. But still, remedies were sought and we felt the need of bringing back those natural organic vegetables. So, lands on which synthetic fertilizers, pesticides etc. were used were rejuvenated back to their natural form by leaving them fallow, entirely in hands of nature, for many years. Pure, non-engineered seeds were collected and crops were again grown without using any synthetic or chemical substances on them. Neither synthetic preservative were applied on them after they were harvested. These vegetables were called Natural Organic Vegetables. Since these vegetables do not contain residues of these harmful chemicals, they are good for health and do not pose any health risks. Their cultivation do neither pollute the environment.
But not all vegetables could be grown as Natural Organic Vegetables. The first reason was that some vegetables were either too rare or too unknown to the majority of the population or were too abundant and cheap to invest on them. The second reason being farmers and investors wanted security and low risk and so they invested in natural and organic farming of only those vegetables which were popular in the market and could fetch them good profits.
Anyway, let’s be satisfied with those that are available. The list of Natural Organic Vegetables given below includes only those vegetables that are easily seen in markets, labeled as
“Natural Organic Vegetables”.
- 1. Natural Organic Artichoke
- 2. Natural
- 3. Natural Organic Beet Root
- 4. Natural Organic Beans (Green Beans, French Beans, Black Eyed Beans, Runner Beans, Hyacinth Beans, Cluster Beans, Fava Bean, Kidney Beans, Red Kidney Beans, Soya Beans, Adzuki Beans, Lima Beans, Garbanzo Beans, Navy Beans, Pinto Beans etc.)
- 5. Natural Organic Bitter Gourd or Bitter Melon
- 6. Natural Organic Broccoli
- 7. Natural Organic Brussels Sprouts
- 8. Natural Organic Butternut Gourd
- 9. Natural Organic Cabbage
- 10. Natural Organic Caigua
- 11. Natural Organic Capsicum or Bell Pepper
- 12. Natural Organic Cardoon or Artichoke Thistle or Globe Artichoke
- 13. Natural Organic Carrot
- 14. Natural Organic Cauliflower
- 15. Natural Organic Celeriac
- 16. Natural Organic Celery
- 17. Natural Organic Chard
- 18. Natural Organic Collard Greens or Tree Cabbage
- 19. Natural Organic Corn (Sweet Corn, Baby Corn etc.)
- 20. Natural Organic Corn Salad
- 21. Natural Organic Cress or Water Cress
- 22. Natural Organic Cucumber
- 23. Natural Organic Egg Plant or Aubergine or Brinjal
- 24. Natural Organic Kale
- 25. Natural Organic Kohlrabi or Knol Khol
- 26. Natural Organic Leek
- 27. Natural Organic Lettuce (Iceberg, Romaine)
- 28. Natural Organic Okra or Ladies Finger
- 29. Natural Organic Olive
- 30. Natural Organic Onion
- 31. Natural Organic Parsnip
- 32. Natural Organic Peas (Green Peas, Split Peas, Garden Peas, Pigeon or Congo Peas etc.)
- 33. Natural Organic Plantain or Green Banana
- 34. Natural
- 35. Natural Organic Pointed Gourd
- 36. Natural Organic Pumpkin (Hubbard, Atlantic Giant etc.)
- 37. Natural Organic Radicchio
- 38. Natural Organic Radish or Daiken
- 39. Natural Organic Rhubarb
- 40. Natural Organic Ridge Gourd
- 41. Natural Organic Salsify
- 42. Natural Organic Shallots (Small Onions)
- 43. Natural Organic Snake Gourd
- 44. Natural Organic Snake Bean
- 45. Natural Organic Snake Cucumber
- 46. Natural Organic Spinach
- 47. Natural Organic Squash (Bottle Squash, Pear Squash, Acorn Squash)
- 48. Natural Organic Sweet Potato
- 49. Natural Organic Tomato
- 50. Natural Organic Turnip or Rutabaga
- 51. Natural Organic Winter Gourd or White Gourd or Ash Gourd
- 52. Natural Organic Yam
- 53. Natural Organic Yacon
- 54. Natural Organic Zucchini
But, just a mere tag of “Natural Organic Vegetable” stapled on their packets does not ensure that they are really natural and organic. You should look for a certificate from an agency recognized in your country, attached with those packets.
Some of the most recognized certifying agencies are listed below;
- USDA National Organic Program (NOP)
- European Organic Regulations (EU 2092/91)
- Export Certificates for Japan (JAS Equivalent)
- Indian National Programme for Organic Production (NPOP).
- Quebec Organic Reference Standard (CAAQ)
- Bio Suisse Standards
- IOFAM Basic Standards
One more thing I think you should know about Natural Organic Vegetables. These vegetables are little dearer than the conventionally grown ones, just because of their lower production. But at the same time, paying this bit is justified keeping in view their health benefits and environmental benefits.
I think that was all you needed to know about Natural Organic Vegetables. Now it’s time you pick them up, use them, support your health and also support the environment.