Our taste buds detect what our eyes miss. While sauntering down the supermarket aisles, the food you see does appear tempting: luscious tomatoes, shiny apples and gorgeous bell peppers without the slightest hint of blemish. However, a deeper look in to it reveals these foods are devoid of nutrition. The deep nourishing freshness of organic food is gratifying for the senses and if you have ever grown your own food, you would surely appreciate the difference in savor.

Homegrown food ensures a bigger pesticide-free punch of nutrition than conventionally farmed fruits and vegetables. If you have ever considered harvesting your own home kitchen garden, picking a fresh tomato off a vine from your own garden may offer more benefits than great taste and convenience.

Here’s how growing your own food enhances nutrition in every bite:

Growing your own food greatly reduces the risk of consuming health deteriorating chemical pesticides and preservatives. Commercial farmers not only use chemical fertilizers to promote growth but they also employ chemical herbicides and insecticides to kill weeds and pests. When growing your own food, you know exactly what you are eating and can control what goes in it! In addition to cancer, pesticides have been linked to increased risks of genetic mutation, birth defects and nerve damage. You can use fewer pesticides or use natural pesticides and this will be less harmful for the environment.

Studies have proven that homegrown food packs more minerals, calcium, iron, magnesium, potassium, and essential nutrients than food grown with synthetic pesticides. Organic farming starts with the nourishment of the soil and this in turns nourishes the plants. Eating fresh is healthier and tastier than eating processed or stored food that has been sitting on a shelf.

Supermarket veggies and fruits are picked way before they have had the time to develop flavor and nutrients it would have acquired during natural ripening. Later, they are artificially ripened with ethylene, a gas produced by plants. Homegrown tomatoes, for example, can stay on the vine until they are red, ripe and ready to eat, whereas store-bought ones have been picked weeks before arriving on the aisle and thus lose some flavor in the process. Apples and apricots, e.g. do not acquire vitamin C until fully ripe.

The development of most micronutrients is sun-related, such as antioxidants. A study in the Journal of Food Chemistry showed that blueberries picked when still green contained less than a fourth of the anthocyanins as the same berries picked ripe.

In industrious scale agricultural settings, plant roots do not have to work hard or grow deep, as they receive a steady supply of water and artificial compost at the soil surface. This results in small and feeble plant roots. A plant’s root is where the nutritional uptake happens and a frail root system produces nutritionally weak fruits.

So, these are some ways growing your own food can boost nutrition in every meal.