Vegetable grafting is a horticultural technique where the upper part (scion) of one plant is attached to the root system (rootstock) of another plant, creating a single, combined plant. This technique is commonly used to improve plant productivity, disease resistance, and overall plant health. Vegetable grafting has been proven to be effective in various crops such as tomatoes, cucumbers, eggplants, and watermelons. By grafting two compatible plant varieties together, growers can take advantage of the desirable traits of both plants, leading to higher yields and better quality produce. Additionally, vegetable grafting has been shown to increase plant tolerance to environmental stresses such as drought, salinity, and high temperatures. Overall, vegetable grafting is a valuable tool for improving crop performance and sustainability in modern agriculture.