Organic vegetables refer to vegetables produced according to the organic agricultural production system. However, it does not mean that as long as vegetables are produced through organic agricultural production methods, they are organic vegetables. They must also have independent management. Organic food certification bodies certify vegetables that allow the use of the organic food mark. Such organic vegetables are truly qualified organic vegetables.

Organic vegetables do not use pesticides, chemical fertilizers and other chemical substances during processing, and must be vegetables produced in full compliance with international organic agricultural production standards. The production of organic vegetables does not use genetic technology and must undergo strict quality control and review by relevant departments. Therefore, organic vegetables require relatively high production technology and environmental quality, so as to ensure their high quality, pollution-free and nutritious characteristics.