Tatsoi (Brassica narinosa L) is a vegetable that is quite widely cultivated in Indonesia. One of the efforts to control clubroot disease in tatsoi is made using vegetable fungicide extracts of garlic, red galangal, ginger, galangal, Curcuma, and turmeric. This study aimed to compare the extracts of garlic, red galangal, turmeric, ginger, galangal, and Curcuma in controlling the severity of clubroot disease and their effect on the yield growth of Tatsoi. The research design used was a randomized block design consisting of a single factor with 8 levels, namely H0 (without pesticides, without inoculating P.brassicae "control"), H1 (garlic extract 20 ml/l inoculated with P.brassicae), H2 (garlic extract 20 ml/l inoculated with P.brassicae), H2 (extract red galangal 20 ml/l inoculated with P.brassicae), H3 (20 ml/l ginger extract inoculated with P.brassicae), H4 (20 ml/l turmeric extract inoculated with P.brassicae), H5 (20 ml/l galangal extract inoculated with P. .brassicae), H6 (20 ml/l Curcuma extract inoculated with P.brassicae). H7 (Difenoconazole, Azoxystrobin inoculun P.brassicae). Each treatment consisted of 5 replications. The variables observed were disease severity, plant height, number of leaves, size of leaves, fresh root weight, root volume, stem diameter, and fresh plant weight. The result showed that the fungicide treatment of garlic extract 20 ml/L effectively controlled clubroot disease.