Consumption of vegetables is an essential component of the human diet providing important sources of protein, vitamins, micronutrients, and fiber. Vegetables have been cultivated for many millennia, and this production was preceded by consumption of wild indigenous vegetable species. The world’s population is expected to reach about 9.8 billion by 2050. At that time a food increase of 60% or more will be needed to meet the expected deficit. Diseases caused by a variety of pathogens affect vegetables during production as well as postharvest represent a major challenge to ensuring the quantity and quality of vegetables needed by the rapidly growing world population. The loss of vegetable production, especially postharvest losses, is very problematic in developing countries and subtropical and tropical regions which are also experiencing the greatest population growth. The production and consumption of culinary herbs is steadily increasing and this economically important food sector also faces serious losses due to plant pathogens. Increasing interest exhibited by international and national organizations and the public in reducing or eliminating potentially hazardous pesticides in food production, including vegetables and herbs, has led to an increase in land and resources devoted to organic farming.