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Forage refers to the edible parts of the plant such as stems and leaves. Grasses, herbaceous legumes, and tree legumes are examples of common forages. These are primarily consumed by grazing animals such as goats, horses, llamas, cows and sheep. Forage crops are crops that are cultivated for use as feeds for animals after their grain has been separated. Mostly, forage crops are grown in fragile habitats having poor fertility and various restrictions. Forage plants support both domesticated and wild herbivores. These plants comprise varied amounts of proteins, fiber, minerals, and lignin. This book explores all the novel perspectives related to forage crops in the present day scenario. It will also provide interesting topics for research, which interested readers can take up. The book will serve as a valuable source of reference for graduate and postgraduate students.