An agronomic method for the production of vegetables and mushrooms, characterized in that it comprises the steps of: - performing a preventive chemical, physical and pedologic analysis of the soils intended for cultivation, in order to identify their composition, the hydrologic characteristics, and verify the absence of pathogens, infesting organisms and pollutants; - selecting among natural seeds and mycelia, not genetically modified, the ones most suitable for the parameters of the soil identified previously; - performing iterated periodic checks on the vegetable, mushroom species, that grow after seeding, in order to detect biotic adversities and/or infestations thereof and selecting a correct dosage of active ingredient for plant protection treatment, the correct dosage being dependent on the extent of a disease, infestation and/or infection in progress and on the growth stage of the vegetable and/or mushroom.; - performing at least one plant protection treatment by using the selected dosage of active ingredients, the active ingredients being selected among insecticides, herbicides, acaricides, limacides and fungicides; - near the time of harvest, performing iterated periodic spot checks of the vegetables, mushrooms, in order to measure the residual concentration of active plant protection principles by: - harvesting samples of cultivated vegetables, mushrooms, and - measuring the residual concentration of active plant protection ingredients in the samples in laboratory wherein between the sub-steps of harvesting the samples of cultivated vegetables, mushrooms and the operations for measuring the residual concentration of active plant protection ingredients in the laboratory a time comprised between 2 and 24 hours elapses; - harvesting the cultivated vegetables, mushrooms at maturation and only when the residual concentration of active plant protection principles is lower than 0.01 mg/kg. - performing a preventive chemical, physical and pedologic analysis of the soils intended for cultivation, in order to identify their composition, the hydrologic characteristics, and verify the absence of pathogens, infesting organisms and pollutants; - selecting among natural seeds and mycelia, not genetically modified, the ones most suitable for the parameters of the soil identified previously; - performing iterated periodic checks on the vegetable, mushroom species, that grow after seeding, in order to detect biotic adversities and/or infestations thereof and selecting a correct dosage of active ingredient for plant protection treatment, the correct dosage being dependent on the extent of a disease, infestation and/or infection in progress and on the growth stage of the vegetable and/or mushroom.; - performing at least one plant protection treatment by using the selected dosage of active ingredients, the active ingredients being selected among insecticides, herbicides, acaricides, limacides and fungicides; - near the time of harvest, performing iterated periodic spot checks of the vegetables, mushrooms, in order to measure the residual concentration of active plant protection principles by: - harvesting samples of cultivated vegetables, mushrooms, and - measuring the residual concentration of active plant protection ingredients in the samples in laboratory wherein between the sub-steps of harvesting the samples of cultivated vegetables, mushrooms and the operations for measuring the residual concentration of active plant protection ingredients in the laboratory a time comprised between 2 and 24 hours elapses; - harvesting samples of cultivated vegetables, mushrooms, and - measuring the residual concentration of active plant protection ingredients in the samples in laboratory wherein between the sub-steps of harvesting the samples of cultivated vegetables, mushrooms and the operations for measuring the residual concentration of active plant protection ingredients in the laboratory a time comprised between 2 and 24 hours elapses; - harvesting the cultivated vegetables, mushrooms at maturation and only when the residual concentration of active plant protection principles is lower than 0.01 mg/kg.