Grafting is a propagation method where the tissue of two plants are fused together. The bottom part of the plant that contributes roots and support is called the rootstock. The upper part contributing stems, leaves, flowers, and fruits is called the scion.

The production of grafted vegetables in Asia is widespread. In Japan almost 95 % of the watermelons, oriental melons, greenhouse cucumbers, tomato and eggplant crops are grafted before being transplanted to the field or greenhouse.

Grafting may be an important component of low-input, sustainable, and organic horticulture due to increase in vigor and disease resistance. See Why Grafting for more details.

Grafting vegetables in the US is largely restricted to high input hydroponic production. Information related to field production of grafted vegetables and rootstock behavior is very limited. 

Department of Horticulture 

and Crop Science

Funding: