Home > Growing tips & recipes > How to Prevent and Manage Clubroot in Your Brassicas 5 min read 18.07.2025 How to Prevent and Manage Clubroot in Your Brassicas Clubroot is a serious soil-borne disease that affects cabbages, kale, broccoli, and other brassicas. In this blog, we share how to prevent and manage clubroot in your brassicas using proven organic methods. Learn how to identify early signs, improve soil conditions, and choose resistant varieties to protect your crops and keep your brassica beds thriving season after season. If you’ve ever pulled up a sickly cabbage only to find a distorted, swollen mess of roots, welcome to the dreaded world of clubroot. This persistent disease targets brassicas like cabbage, kale, Brussels sprouts, and cauliflower, and once it takes hold in your soil, it’s a long-term problem. But don’t panic. Here’s how you can prevent and manage clubroot in your brassicas to keep them healthy and productive.What Is Clubroot?Clubroot is caused by a soil-dwelling organism (Plasmodiophora brassicae) that infects the roots of brassica plants. The roots swell and distort, reducing their ability to absorb water and nutrients. This leads to wilting, stunted growth, and early collapse, especially in dry weather.It spreads easily via soil and water, and once it’s in your garden, it can stick around for up to 20 years. Prevention is everything.Test and Improve Soil pHClubroot thrives in acidic soil. We aim to keep brassica beds at a pH of 7 or higher. Before planting, test the soil and apply garden lime to raise the pH if needed.We lime in autumn to give it time to adjust the soil before spring planting. Be sure to mix it thoroughly, just liming the surface isn’t enough.Improve Drainage and Avoid WaterloggingClubroot spreads through water in poorly drained soil. We’ve learned to:Build up raised beds or ridges for planting Work in grit or organic matter to improve structure Avoid compacting soil by walking on boards during wet spellsWell-drained soil is a huge step toward clubroot prevention.Rotate Crops ReligiouslyBecause clubroot spores linger in soil, try to rotate brassicas on a 4-year cycle. That means never planting cabbage family crops in the same spot two years running.Also avoid moving infected soil around the garden. If a bed is affected, label it and keep it dedicated to non-host crops for a few seasons.Raise Plants in ModulesTry to start brassicas in cell trays or pots rather than direct sowing. This gives seedlings a healthy root system before facing any soil-borne threats.Transplant when they’re sturdy, usually around 4-6 weeks old and water them in with a seaweed tonic to reduce transplant shock and boost resilience.Remove Infected Plants PromptlyIf you spot stunted growth, purpling leaves, or wilting during a dry spell, gently dig up the plant and check the roots. Swollen, distorted roots are a clear sign of clubroot.Remove the entire plant and dispose of it in the bin, not the compost heap. Then we mark the area and avoid brassicas there for at least 4 years.Support with Organic Soil TonicsAdding well-rotted compost, liquid seaweed, and compost teas helps build overall plant health and strengthen brassica resilience. Strong plants are less likely to succumb to mild infections.Avoid overwatering and ensure good spacing to reduce competition and improve airflow around the plants.Clubroot might be stubborn, but it’s not unbeatable. With smart planning, careful soil management, and the right varieties, you can prevent and manage clubroot in your brassicas every season. It’s about staying one step ahead and giving your crops the best possible start, because healthy roots mean lush, leafy growth above. Meet the author Nelly Nelly works in the She Grows Veg marketing department and is an incredible cook! She's learning how to grow veg fast in her very own container garden. Her favourites so far are the Dwarf Sunflower called 'Sunspot' and our Dwarf Pea called 'Tom Thumb'. Previous How to Prevent and Manage Tomato and Potato Blight in Your Garden Next How to Control Powdery Mildew on Cucumbers, Squash, and Beans