To find out effect of these production systems, vegetables like spinach, fenugreek leaves and coriander leaves were assessed for their sensory quality and proximate composition. Non-significant difference was observed in the sensory qualities of vegetables in their raw state, whereas noticeable variations were found in their sensory attributes when the vegetables were processed indicating better acceptability for the organic produce. Organically grown vegetables had 5.66% greater juice content than inorganic samples. The organic samples of vegetables took lesser drying time (12.5-40%) and showed 25-71% reduction in cooking time than that of their inorganically grown counterparts. Proximate analysis of samples however indicated almost similar results for both group of vegetables. Considering the ill-effects of chemicals on human health, natural resources and global marketing demand for quality products, organic farming must gain due attention.