Organic farming is a complete production management approach that contributes in sustainable productivity. It improves agroecosystem health, soil microbial activity, biological processes, produce quality, and economy of farmers. The growing of vegetables under organic farming is attaining much attention due to the increased demand of consumers. Organic vegetables have better organoleptic characteristics. These provide significantly higher levels of some nutrients and antioxidants and are also free from harmful chemical residues. Excessive and continuous use of chemical fertilizers and pesticides pose serious threats to both environment and human health. Organic farming is eco-friendly having a positive socio-economic impact on the environment. The main challenge to plant researchers is how to feed the increasing world population with organic vegetables. Several agricultural factors need to be taken into consideration for organic vegetable cultivation on a sustainable basis. Planting leguminous crops and fixation of biological nitrogen can be exploited to rapidly decompose organic manures, comprising an array of crop wastes and farm yard manure. Although organic farming is quite effective for quality production of vegetables at the same time, organic farmers may encounter some difficulties, i.e., non-provision of right inputs and technical expertise, yield challenges, marketing uncertainty, and consumers’ lack of trust in certified organic produce due to inconsistent regulations.