Organic vegetables are grown without the use of synthetic pesticides, fertilizers, or genetically modified organisms (GMOs). Instead, organic farming relies on natural methods, such as crop rotation, composting, and biological pest control, to maintain soil health and promote biodiversity. This approach aims to produce food that is healthier for consumers and better for the environment. In many countries, organic vegetables are certified by organizations that ensure they meet specific standards. These standards often include guidelines for soil management, pest control, and the use of organic seeds. Consumers often choose organic vegetables for their perceived health benefits and lower environmental impact compared to conventionally grown produce.