Toxicity

Friday

Alec Marsh

How ‘toxic’ poisoned our national conversation

There was a time when the word ‘toxic’ was applied in only a handful of circumstances. There was the stuff that occasionally oozed out of a power station into the North Sea and made the fish go funny. Or there was the substance that Christopher Lloyd would stick in the gull-wing doored DeLorean to make it go back to 1955. More prosaically there was the category of toxicity that included rat poison, bottles of bleach or those small sachets that drop out of cardboard boxes containing newly purchased electronic goods. They were generally labelled ‘toxic’ and for good reason. But then this all changed. I’m not exactly sure when it

Tuesday

Helen Brown

The power of mushrooms to kill or cure

Weird, stinky and occasionally deadly: not everyone can make heart room for mushrooms. But Richard Fortey, a palaeontologist who recently retired from his post at the Natural History Museum after more than three decades’ service, has always found ‘pleasure and perplexity’ in the ‘alien’ world of fungi. In his lovably nerdish 2021 memoir A Curious Boy, Fortey credited the Observer’s Guide to Common Fungi with setting him on the path to a passionate life scientific. As the uncoordinated son of a sporty father (a champion fly fisherman who owned several fishing shops), the young naturalist got his teenage kicks stalking riverbanks and studying the strange organisms he found there. In

Wednesday

Katrina Gulliver

Not everything in the garden is lovely

While I was reading Most Delicious Poison, I visited a herbal garden in Spain which features the plants grown by the Nasrid rulers of Granada hundreds of years ago. They cultivated myrtle for its medicinal uses and jasmine for its fragrance. How did they know of myrtle’s properties? Some ancient ancestor must have figured it out. And that ancestor might be more ancient than we realise. Noah Whiteman explains that DNA from plants found in Neanderthals’ teeth tartar suggests even they were self-medicating with herbs. We have been entangled with the chemicals around us for as long as we have been human. The author of this book, a professor of