Abstract. Since climate of the globe is changing abruptly, causing tremendous challenges (biotic and abiotic stresses) on the production of vegetable crops, it seems to be difficult to ensure the food security for the rapidly growing population of the world if sustainable production systems are adopted. Though farmers are indiscriminately applying inorganic fertilizers and plant protection chemicals to replenish the fertility of their fields and protect their plants from pests, the issue of sustainable production seems to have been forgotten. Thus, the use of organic factors of production is a must in order to overcome the challenges so that production of healthy products can be maintained in an eco-friendly manner through the utilization of Bio-stimulators. Bio-stimulants have a crucial role in enhancing the growth, development and overall performance of different vegetable crops belonging to different families; Solanaceae, Alliaceae, Amaranthaceae, and Brassicaceae. The most commonly utilized bio-stimulants in the field of agriculture worldwide are humic substances (humic acid and fulvic acid), plant or animal-based protein hydrolysates, macro and micro-algal extracts (seaweed extracts), silicon, arbuscular mycorrhizal fungi and plant growth-promoting rhizobacteria. Bio-stimulants have important role in enhancing the growth characteristics, yielding potential, biochemical compositions (concentrations of ascorbic acid, and carotenoid content) in tomato plants and in other plants belonging to Solanaceae family like eggplant. Application of different types of bio-stimulants results in the improvement of growth, yields and chlorophyll and allicin contents in the Alliaceae species (onion and garlic). In the vegetable crops belonging to the family of Amaranthaceae (Spinach and Amaranthus), bio-stimulants have important impacts in the improvement of seed germination, increasing of plant height, photosynthetic pigments, yield and nutritional composition. Increased plant growth, photosynthetic rate and stomatal conductance, yield parameters, phenolic and flavonoid compounds and seed fatty acid concentration are also the results of bio-stimulant applications in the brassica species (cabbage, broccoli, rapeseed, mustard). Thus, the sustainable agriculture systems could be guaranteed by using bio-stimulants to boost the production of vegetable crops both quantitatively and qualitatively.