My interest in growing my own vegetables started when we moved into a rental property and I inherited a vegetable garden from the previous tenants. There was enough rain that summer for some self-seeded tomatoes to appear and survive. I picked my first homegrown tomato and I was hooked.
This was quite a turnaround from when my mother tried to get me interested in gardening as a child. She took me to the local garden centre to select my very own flower, which I planted carefully in our home garden and maybe watered once. Soon after I was playing tennis on our driveway with my brother and the ball bounced into the garden snapping the only flower on my plant. There were tears and accusations of course, and that was the end of my childhood interest in gardening.
Even now I’m not that fussed on growing flowers and other decorative plants, but let me grow something edible and that’s a completely different story. So what’s so great about growing your own vegetables?
1. For taste and texture – the fresher, the better
Unless you are buying your vegetables direct from the grower, there is always a delay from when they have been picked to when they reach the shop. Add to this heat, handling, transportation, etc. I definitely notice that my homegrown veggies taste better and last a lot longer in the fridge, compared to bought ones.
Most fruits and vegetables are composed of 70–90% water and don’t fair well once separated from their source of nutrients (tree, plant, or vine). They start losing moisture, quality and nutrients and there is potential microbial spoilage too.
2. The nutrient content is higher
We are eating veggies for their nutrients in the first place, so eat them as close to harvest as possible, especially if we are talking about fresh veggies.
While there is not much change in the fibre content of refrigerated vegetables, there is a significant loss of Vitamin C. Since Vitamin C is water soluble and sensitive to heat, light and oxygen, it is often used as an index of nutrient loss.
This loss of Vitamin C was demonstrated in a study of leafy green vegeatables in Southern Côte d’Ivoire. These highly perishable vegetables also lost carotenoids, polyphenols and antioxidant activity after just 5-15 days of refrigeration.
Frozen is a good option for out of season consumption, but they can get a bit soggy in your salad.
3. You can harvest at peak maturity
Most fruit and veggie taste best when harvested at peak maturity. However, in order to allow for the distribution chain, fruit and vegetables are often picked before they are ready to eat.
While some fruit continues to ripen, most vegetables don’t – instead, they start to decline. Here’s a handy list of which fruit and veggies continue to ripen after harvest.
4. It’s easier to eat organic
Growing your own vegetables means that you know exactly what they have (or have not) been sprayed with.
I only grow organic vegetables. I bought organic vegetable mix to establish my veggie boxes, mostly collect my own seed, or buy organic seedlings. I try to grow things that have proven their resistance to pests, and if I do spray anything it is with a certified organic solution. This way I know what I’m eating, albeit with the occasional added protein (Bear Grylls would be proud!)
5. It encourages you to eat what is in season
Back in the hunter-gatherer days, we would have just eaten what was in season and it turns out there is a good reason for that. Mother nature cleverly provides what is in season when our bodies need it.
As Joe Cross says “In winter we are provided with citrus high in Vitamin C, which helps prevent colds and flu. Winter vegetables offer comfort and are perfect for hot meals, healthy stews, soups, casseroles and other warming meals. Summer foods such as stone fruits provide us with extra beta-carotenes and other carotenoids that help protect us against sun damage, they also provide more sweetness for an energetic summer, as well as salad vegetables for those tasty cool summer salads.”
Now you can get hothouse veggies and imported produce from the other side of the world, but with a more limited supply, you will pay a higher price, and there may agricultural standards that differ from your country.
6. It’s good for the environment
Think about it – there are zero transportation carbon emissions when you walk out to your veggie garden. Also, no refrigeration in transit. You’ll probably want to start composting your food scraps, which will keep them out of landfills where they produce detrimental methane gas.
7. It encourages you to eat more vegetables
If you’ve put all that effort into growing your own vegetables, there is no way you are throwing them out. Crops tend to ripen all at once so you’re going to be eating lots of veggies to keep up with the supply.
8. You will discover new recipes
Likewise, when six cauliflower heads all decide to blossom at once you discover all sorts of new ways of cooking it. A quick google of ‘recipes with cauliflower’ uncovers diverse ways of preparing it, and before you know it you are eating cauliflower rice, roast cauliflower, spicy cauliflower and adding it to soups.
References
Dianne M. Barrett: Maximizing the Nutritional Value of Fruits & Vegetables
Florentin C. Acho, et al: Effect of Refrigeration Storage on Nutritive and Antioxidant Properties of Five Leafy Vegetables Consumed in Southern Côte d’Ivoire.
Joe Cross: 6 Great Benefits of Eating What’s in Season
Heather Ogden-Handa
Good to meet you! I’m a marketer and writer interested in aging and longevity. I see lots of great information out there, so I’m keen to share topics that take my interest. Over time I hope the knowledge and community around this blog will have a positive impact on the healthy lifestyles of many individuals.