Clear as mud: organics for beginners

We've all been told we should buy organic. But how many of us really know why? We cut through the bumph with our no-nonsense guide to organics, so you won't have to spend another minute loitering in the vegetable aisle trying to work it all out

What does organic really mean?

Organic food is produced with consideration to balanced soil, with farmers using a system of crop rotation to keep their ground fertile. With only seven types of pesticide used (in fact only four have been passed by the stringent Soil Association, who have been researching naturally produced food since 1946), there are fewer chemicals in your food, while the ban on genetically modified (GM) crops means that you won't be eating any 'super-veg'. Meat and dairy products come from animals reared using minimal drugs.

To be truly organic, food should be Soil Association certified. However, with an annual fee of up to £500 it's no surprise that 30 per cent of organic produce doesn't bear the 'symbol of trust'.

Why should you eat organic?

Not only is organic food proven to be healthier, with higher levels of vitamin C, iron and calcium, it also tastes better. Because those carrots aren't forced to grow quickly in time for the Sunday dinner rush, they can develop a depth of flavour not found elsewhere.

The lower water content (non-organic foods change structure through the use of agro-chemicals and retain 26 per cent more water) not only contributes to that flavour but may also mean that, pound for pound, organic food is really the more economical option.

And it's good news for those of us striving to be 'green'. The organic farming method produces less waste, and therefore less carbon dioxide into the environment. It also goes hand in hand with a higher standard of animal care and supports farmyard wildlife.

Is this just a way to charge more for a bit of dirt on my carrots?

Number one on any naysayer's list is the price of organic food. Studies show that your organic basket could cost up to 63 per cent more. And don't expect to buy exotic favourites all year round. Even if you can get your hands on an elusive boysenberry, chances are it will have clocked up thousands of air miles to get here.

Forget that handsome, shiny fruit you've been used to. It's a shock to be presented with the Dean Gaffney of the apple world, all pimply and misshapen, but that's organic for you. It's also famed for its ability to go off in seconds.