Passiflora is a plant which has been known to the indigenous people for centuries and was first brought to Europe in 1608. In 1612 it was first cultivated on the soil of Europe in Paris. The genus passiflora consists of more than 525 species grouped into 4 basic categories or subspecies: Astrophea (57 species), Deidamioides (13 species), Decaloba (214 species) and Passiflora (236 species). The root of the passiflora plant has been poorly researched, but in older plants it is extremely thickened and woody. Stems of the climbers are thin and minimal woody, as they depend on the support of the prop in their search for a source of light. Leaf consists of petiole and lamina, and due to the large variety of plant types, their shape and size varies. Passiflora has attractive flowers that can be in different colors and their size varies from small (1 cm) to large (20 cm). The fruit is a berry with one cavity in which seeds enveloped with aryl are. Passiflora can be grown in many areas and in many climates due to its great variety of species. Passiflora needs to have climbing aids to have normal growth and development. Yields of passiflora vary depending on the type of passiflora, on the production system and the climate in which passiflora is grown. Passiflora is most commonly sold in the form of juice, while sales of fresh fruit are much lower. The most common types used in juice production are yellow fruits (Passiflora edulis) and purple fruits (Passiflora flavicarpa) and the produced juice is highly viscous due to the starch content. The demand for passiflora is growing and in 2017. 40.000 tones of tropical fruit worth 122 million euro’s was imported to Europe. Most important measures to combat pests and diseases are preventive measures, maintaining hygiene and usage of chemical or biological means of plant protection. Passiflora has been used for many years as a remedy for various ailments and is rich in chrysin, formic acid, malic acid, oleic acid, phenolic compounds and antioxidants.