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Grafting is an age old practice which involves the joining together of plant parts by means of tissue regeneration, in which the resulting combination of parts achieves physical union and grows as a single plant. The first record of the use of vegetable grafting is from the late 1920’s in Japan, when Watermelon (Citrullus lanatus L.) plants were grafted onto Lagenaria siceraria L. to prevent Fusarium wilt. Grafting has the powerful ability to provide tolerance to biotic and abiotic stresses in vegetables. Selection of appropriate rootstock and scion is very important in grafting based on geographical conditions. Various methods of grafting are available in vegetables but tube grafting is the most widely used technique for tomato and sweet pepper. Use of grafting robots has simplified the process of grafting making it easy to use. Grafting is also an eco-friendly technology which promotes organic vegetable production, hence needs to be promoted in vegetable cultivation.

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