is the common name of a root-rotting disease that strikes many cereal plants, including barley, wheat, and rye. It tends to strike under cool, moist soil conditions, especially in waterlogged and poorly drained fields. Only oats appear to have some resistance to the disease, and the name “Take-All” is essentially a rueful description of its effects. Take-All is caused by a fungus, Gaeumannomyces graminis, and its most obvious symptom is a browning or blackening of the roots. This discoloration may extend up to the culms (stems) of the plant. It causes root necrosis and eventually the plant becomes stunted and ears look bleached. Some ears may ripen prematurely and produce only small kernels, whereas others may have no kernels at all. The fungus propagates by spore germination and mycelial growth, which occurs typically in late spring, when temperatures start to rise, but it can also affect winter barley during mild autumn weather. Infections may jump from one set of roots to an adjacent one, and because the fungus can survive in crop stubbles and other plant residue after the harvest season, it can infect crops season after season. Rhizomes of grass weeds can also harbor the fungus. Fungicides can combat the disease and these are usually applied to seed. But proper field management by way of crop rotation and biological controls with antagonistic microorganisms such as Pseudomonas bacteria are more effective.