Potency of Wild Ergot

Although most people associate ergot with rye, it also infests a variety of other grains. There are 35 strains of Claviceps purpurea, the fungus that creates ergot. The different strains vary in composition and potency.

Ergot on Grains

• "Rye" ergot, Claviceps purpurea, actually occurs on a variety of grains and grasses, including triticale, wheat, durum, barley, oat, quack grass, crested wheat grass, brome grass, foxtail, rye grass, orchard grass, timothy and wild rye. The host and the growing conditions cause a wide variance in the composition and potency of the ergot.

Wild Ergot

• A study by the U.S. Department of Agriculture conducted in November 2010 found that wild ergot is more potent than ergot found on domesticated grains. Interestingly, this may be because of a symbiotic relationship where the ergot functions to control some species of caterpillars and other insects.

Commercial Standards

• Because it is present in most grain, the U.S.D.A. has determined levels deemed acceptable. Beyond these levels the grain is considered "ergoty." For wheat this level is more than 0.05 percent by weight of the ergot sclerotia; the rye level is more than 0.3 percent; and for triticale, oat and barley the level is more than 0.1 percent.