For millions of years, plants grew, bloomed and set fruits or vegetables without any interference from gardeners. With the growing interest in home gardening came a growing collection of chemical pesticides and fertilizers. Most of these do their job and make quick work of diseases and pests, but they also leave residues that many people would prefer not to eat. An organic vegetable garden doesn't come with chemical convenience, but it does produce fresh, natural produce that's safe to eat.

There's no single definition of organic gardening. Some people believe a garden is organic if no pesticides are used, while others define organic more strictly and also ban the use of chemical fertilizers and use only seeds and plants that were grown organically. Growing an organic garden takes a bit more work and carries a slightly higher risk of crop loss, but the reward is wholesome, nutritious food for your family's table.

It Starts with the Soil
In organic vegetable gardens, the soil plays a key role. Healthy soil creates disease- and insect-resistant plants. Any type of soil can be improved with generous amounts of organic matter. It may take several years to develop good organic soil, but you can work on it each year as your garden grows.

Organic matter includes things like manure, leaves, lawn clippings, compost and straw. Some include shredded newspaper as an organic material, but the paper itself contains some chemicals and black newsprint ink is often made from petroleum, so those aiming for a strict organic garden shold avoid it.

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