Other than the “Certified Organic” label, here are some tips you can rely on to better distinguish organic from non-organic vegetables.
Color: Organic leafy greens are usually lighter in color with a hint of yellow hue (the standardized green for vegetables). The non-organic varieties often have darker green due to excessive protein and nitrate used, which tends to attract more pests that are harmful to both the plants and the consumers.
Morphology: Organic leaves are often thicker and more symmetrical than those from non-organic plants. The leaf blade of organic plants also feels very robust to the touch and tends to be smaller in size. The stems are robust but rough.
Texture: Organic vegetables are crunchier and less fibrous than non-organic varieties. Their natural tastes and aroma are more superior, which requires little to no seasoning when cooking. Vegetables grown with chemical fertilizers tend to have softer texture and get wilted easily due to excessive water retention.
Storage: organic vegetables can be stored at room temperature for up to 4 days. If wilted, spaying some water will restore its freshness. Non-organic vegetables grown with chemicals can get spoiled quickly if wet. Even if refrigerated, non-organic veggies can only stay fresh for up to 3 days before they turn yellow and wither
Visually, organic vegetables are less appealing that non-organic ones. They are often smaller, and “uglier” when compared to non-organic products.
Finally, you can based on the certificate on the label to distinguish. Products that claim to be organic without the organic certification logo are NOT considered as organic products. The picture below includes some organic certification logo
More at: INTRODUCTION TO ORGANIC VEGETABLES AT NAM AN MARKET
(written by Nam An market)
