In the Middle Ages, it was known as St. Anthony's Fire. The Wheat Ergot caused hallucinations, gangrene, and death in those who ate contaminated bread. Today, it is a controlled pathogen, managed by modern agriculture. But the fungus remains. It infects the flowering heads of grasses, replacing the developing grain with a hard, dark sclerotium. This structure is not a seed. It is a survival mechanism, packed with alkaloids that deter herbivores. It looks like a rat's dropping, black and curved, protruding from the husk. It is ugly. It is effective. The Wheat Ergot is found throughout New Zealand, wherever cereal crops and wild grasses grow. It is common in wheat, barley, and rye fields, as well as in pasture grasses. It thrives in cool, wet conditions during flowering. Its presence is a sign of specific environmental stress. Where it grows, the balance between crop and pathogen is tested. It is an indicator species, a biological signal that humidity has remained high during critical growth stages. This fungus is parasitic. It does not decompose dead wood or leaf litter. Instead, it feeds on living tissue, specifically the ovaries of grass flowers. In doing so, it sterilises the host. The grain does not form. The ergot takes its place. The sclerotium falls to the ground, where it overwinters. In spring, it germinates, producing tiny mushroom-like structures that release spores into the air. These spores infect new flowers, starting the cycle anew. The fungus is specific. It targets grasses. It does not attack broadleaf plants. It does not attack humans directly, but its toxins are potent. The alkaloids produced by the Wheat Ergot are chemically similar to LSD. They cause vasoconstriction, leading to tissue death in extremities. They also cause convulsions and hallucinations. In medieval Europe, outbreaks were common. Today, strict quality control prevents contaminated grain from entering the food supply. However, the fungus persists in wild grasses, waiting for the right conditions to surge. Threats are minimal. The species is widespread and common. In fact, it is often controlled by fungicides in commercial agriculture. This creates a paradox: the fungus is both pest and historical artifact, depending on the perspective of the farmer. It thrives in warm, humid conditions, particularly when the plant is stressed by drought or damage. It carries on.