This book contains chapters on - orericulture: introduction, biology of vegetables, biochemistry of vegetables, colour, flavour and texture of vegetables, crop nutrition and fertilizer requirements, nutritional values of vegetables, heterosis in vegetable crops, mechanism of pollination, role of plant tissue culture in the improvement of vegetable crops, taxonomy of vegetable, vegetable flavors: chemistry and biochemistry, crop nutrition and fertilizer requirements, organic farming of vegetables: problems and prospects, nursery management: foundation of successful vegetable production system, bio-fertilizers in vegetable production, maturity indices and quality characteristics of crops, fixing maturity standards and harvesting of vegetables and floriculture: introduction to floriculture, development of floriculture, principles of landscaping, cut flower production, ikebana or art of flower arrangement, special types of gardens, trees, their design, planting shrubs and herbaceous perennials, bio-aesthetic planning, culture of bonsai, post-harvest handling of cut flowers.The book has been written in a very simple language, which is easy to understand. Horticulture students and researchers, general agriculture and plant science students and researchers, commercial flower growers, botanists, crop scientists, plant pathologists, teachers, and extension specialists find the book indispensable.