Environmental factors often prevent the open-field growing methods of horticultural crops. Consequently, the growing, especially in autumn, winter and spring months, is moved to the greenhouses. By growing in greenhouses predominates the growing of fruiting vegetables - they need higher temperatures to be grown successfully. Single-crop farming in greenhouses leads to the occurrence of diseases, pests and soil degradation. The main purpose of this dissertation is to show how the growing can be improved by introduction of less familiar vegetables, by growing of mixed crops, and by considering the rotational crops. Genetic variety within one species is very important, but many agriculturalists and consumers still favor local and native species. The knowledge of refinement has enabled the growth of new varieties of plants, which are more adapted to present cultivation conditions, but still maintain the characteristics of the old ones. By rotational crops combinations of different plant species are needed, so the possibility of disease transmission and pests is reduced. By intermediate crops we should observe the antagonists and many other factors, so the plants do not limit the growth of each other. Growers should be clearly introduced the possibilities and solutions, which can be used by growing in greenhouses. The diversity generates wider range of crops and lower risk for growers, because it is easier to control diseases and pests in more varied agroecosystems. With that kind of growing we can assure healthier food for final costumer and, from the grower’s side, improve economics of production and neutralize or at least alleviate the negative consequences of cultivation over several years at the same place.