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Crime Child

@dustyvixen / dustyvixen.tumblr.com

23 // She/Her // Plant hoarder and monster artist
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noweyesee

For witchcraft practitioners who work with plants, be it in spells, charms, being tactile in nature or gardening, this list contains some of the plants that can bring harm if used incorrectly or have a high level of toxicity.

Always be cautious and so research on any plant or herb you’re planning to utilize or grow.

Rosary Pea (Abrus precatorius) • Ingesting a single seed can kill an adult human. Symptoms of poisoning include nausea, vomiting, convulsions, liver failure, and death, usually after several days.

Wolfsbane (Aconitum spp) • All parts are poisonous, if ingested, it usually causes burning, tingling, and numbness in the mouth, followed by vomiting and nervous excitement. Even casual skin contact should be avoided. Symptoms include numbness, tingling, and cardiac irregularity.

White Baneberry (Actaea pachypoda) • All parts are poisonous, especially the berries, the consumption of which has a sedative effect on cardiac muscle tissue and can cause cardiac arrest.

Arnica • Poisonous in great quantities. Symptoms of poisoning include gastroenteritis, fever, nausea, dizziness, abnormal cardiac frequency, diarrhea, skin reaction and internal hemorrhage in the digestive system.

Azalea (Rhododendron simsii) • If ingested it is poisonous. Continued contact should be avoided. Symptoms of poisoning are nausea, depression, respiratory difficulties, coma. It is rarely lethal.

Anthurium (Anthurium spp) • Prevent getting in contact with the sap. Symptoms are skin irritation and eye irritation.

Cedronella canariensis • Can cause skin irritation, indigestions. Should not be used or touch by pregnant people or lactating people.

Belladonna (Atropa belladonna) • Extremely poisonous, it is lethal and it can be absorbed through skin. Symptoms of poisoning are fogged vision, staggering, loss of balance, dry mouth and throat, headache, skin eruptions, constipation, confusion, hallucination and convulsion.

Lamprocapnos spectabilis • Can be poisonous in big quantities, which causes convulsions and other symptoms in the nervous system.

Iris versicolor • Symptoms pf poisoning include nausea, vomit, mouth and throat irritation, irritation on the digestive system, skin irritation, headache and epiphora.

Bryony • All parts are poisonous and any type of contact causes death.

Ranunculus • If ingested, the juice can cause serious damage to the digestive system.

Acorus calamus • Toxic in big quantities, can cause hallucination, nausea and vomit.

Physostigma venenosum • Extremely toxic, can cause intense sweating, extreme salivation, nausea, vomit, diarrhea, irregular cardiac rhythm, change in blood pressure, confusion, convulsion, coma, muscular weakness, paralysis, respiratory difficulties and death.

Cinnamomum camphora • Skin rash, itchiness, respiratory difficulties, mouth, eyes, face or lips swelling.

Ricinus communis • Poisonous. Can cause burning in the mouth and throat, abdominal pain, bloody diarrhea. At a long period of intoxication, can cause dehydration, low blood pressure. If not treated, death will occur in 3 to 5 days

Daphne • Poisonous. Causes burns in the mouth and digestive tract, followed by coma. Can cause death.

Vinca • Must not be ingested, causes nausea, vomit, loss of hair, loss of hearing, dizziness, bleeding, nervous difficulties, convulsions, liver damage and death.

Asclepias tuberosa • Cardiac difficulties, nausea, vomit and skin rash.

Agave spp • The juice of a number of species causes acute contact dermatitis, with blistering lasting several weeks and recurring itching for several years thereafter.

Columbine (Aquilegia spp) • Seeds and roots contain cardiogenic toxins which cause both severe gastroenteritis and heart palpitations if consumed, columbine poisonings are easily fatal.

Mercurialis perennis • Symptons happen after some hours, they include vomit, pain, gastritis, renal inflammation and sleepiness.

Colocasia • All parts are poisonous and cause mouth and tongue irritation. Can be fatal.

Gelsemium • Extremely poisonous, even in low quantities. Causes headache, problems with vision, difficulty swallowing, dizziness, muscular complications, convulsions, respiratory complications and low blood pressure.

Laburnum • Causes excitation, loss of balance, convulsions and coma. Can be lethal.

Helleborus • Dangerous if ingested or applied on the skin. Cause irritation in the mouth and throat and low blood pressure. Big quantities can cause vomit, diarrhea, difficulties swallowing, nervous system complications, blindness, convulsion, paralysis, respiratory complications and death.

Ilex aquifolium • The fruits can be lethal and the leaves cause diarrhea, nausea, vomit, stomach and intestine complications.

Hedera helix • Causes stomach pain, respiratory complications and possible coma.

Impatiens capensis • Dangerous when ingested in big quantities.

Datura stramonium • Don’t inhale or ingest. Causes dry mouth, extreme thirst, vision complications, nausea, vomit, constipation, tachycardia, hallucinations, fever, convulsion, loss of conscience, respiratory complications and death.

Convallaria majalis • Causes irregular blood pressure and cardiac rhythm, indigestion and confusion.

Mandragora officinarum • Fogged vision, dry mouth, difficulties to urinate, headache, tachycardia, vomit and hallucinations.

Viscum album • Gastrointestinal discomfort, diarrhea, low blood pressure, convulsion. It is rarely lethal for humans.

Morning glory (Ipomoea tricolor) • Diarrhea, indigestion, disorientation, loss of apetite, ataxy and hallucinations.

Artemisia vulgaris • Prolonged contact may be fatal, so it’s best to use in a open and ventilated place.

Oak (Quercus): In big quantities is poisonous and affects the renal kidneys.

Nerium oleander • Causes cardiac complications, indigestion and can cause death.

Taxus baccata • Fatal. No symptoms come as a warning.

Hypericum perforatum • Causes fatigue, dizziness, confusion, dry mouth and can affect medicaments.

Angel’s Trumpet (Brugmansia spp) • All parts of this plant contain toxins and are often fatal. Effects of ingestion may include losing connection with reality and hallucinations.

Foxglove (Digitalis purpurea) • The leaves, seeds, and flowers are poisonous. These cause irregular heartbeat, general digestive upset, and confusion; can be fatal.

Hyacinth (Hyacinthus orientalis) • The bulbs are poisonous, causing nausea, vomiting, gasping, convulsions, and possibly death. Even handling the bulbs can cause skin irritation.

Hydrangea (Hydrangea spp) • Hydrangeas are moderately toxic if eaten.

Frangipani (Plumeria spp) • Contact with the milky latex may irritate eyes and skin.

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Lemon & Rosemary Biscuits🍋🌿

Ingredients:

1 sprig rosemary (~4in)

3 oz butter

4 oz self raising flour

6 oz icing sugar

Juice from a half lemon

Coarse sugar to sprinkle on top

Strip the leaves from the stem of the rosemary and roughly chop them. Beat the butter and sugar together to a cream.Sieve the flour and icing sugar together and mix gradually into the butter and sugar. Add the chopped rosemary, lemon juice and water and blend together until the mixture forms a firm dough. Roll out thinly to about 1/8 inch and cut into rounds using a pastry cutter. Lay your biscuits on a baking sheet and sprinkle them with coarse sugar. Then place them on a greased and floured baking tray and bake on the middle shelf of the oven for around 10 minutes at 350°F or until golden,  but  not  too  brown. This recipe makes around a dozen biscuits depending on the size of your cutter. When ready, allow to cool, and store in an airtight container

From: "Soraya's The Kitchen Witch: A year-round witch's brew of seasonal recipes, lotions and potions for every pagan festival" by Soraya

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Summer solstice honey cakes ☀️🌻

Happy summer solstice! Here’s a recipe to honour the day:

(Makes about 30 cupcakes or 2 big cakes)

Ingredients:

Cake:

450g plain flour

225g butter

4 tbsp honey

150g sugar

1 tsp baking powder

1 tsp cinnamon

1 tsp salt

4 eggs

250 ml milk

1 tsp vanilla extract

Icing:

150g icing sugar

20 ml water

1 tsp cinnamon

As much honey as you want

Lavender (optional)

1. Lay out cake cases or grease your tray if you are making one big cake and preheat your oven to 180C/350F

2. Mix the flour, sugar, baking powder, cinnamon and salt together

3. Add the eggs, honey, butter, milk and vanilla extract and mix until smooth

4. Put the mixture into whatever you are baking it in

5. Bake for 20mins (cupcakes) or 40mins (big cake)

6. Whilst cakes are baking prepare your icing. Mix together the icing sugar, water, cinnamon and honey until smooth. Add more water if you need to.

7. Once the cakes are done, take them out and leave to cool

8. When the cakes are cool, drizzle the icing onto them. Add lavender if you wish

9. Eat!

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reblogged

Summer solstice honey cakes ☀️🌻

Happy summer solstice! Here’s a recipe to honour the day:

(Makes about 30 cupcakes or 2 big cakes)

Ingredients:

Cake:

450g plain flour

225g butter

4 tbsp honey

150g sugar

1 tsp baking powder

1 tsp cinnamon

1 tsp salt

4 eggs

250 ml milk

1 tsp vanilla extract

Icing:

150g icing sugar

20 ml water

1 tsp cinnamon

As much honey as you want

Lavender (optional)

1. Lay out cake cases or grease your tray if you are making one big cake and preheat your oven to 180C/350F

2. Mix the flour, sugar, baking powder, cinnamon and salt together

3. Add the eggs, honey, butter, milk and vanilla extract and mix until smooth

4. Put the mixture into whatever you are baking it in

5. Bake for 20mins (cupcakes) or 40mins (big cake)

6. Whilst cakes are baking prepare your icing. Mix together the icing sugar, water, cinnamon and honey until smooth. Add more water if you need to.

7. Once the cakes are done, take them out and leave to cool

8. When the cakes are cool, drizzle the icing onto them. Add lavender if you wish

9. Eat!

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litha iced chamomile 🌼

simple iced chamomile tea for litha and ofc great for summertime overall; this stuff tastes amazing & it’s super refreshing~
- ☀️🕊
to make a pitcher;
  • 2 qts water
  • 1/2 cup sugar or 1/4 cup honey
  • 1/8 cup chamomile
  • 1/8 cup lavender
to make a serving;
  • water (changes based on how big or sm your mug is ofc but ratios will all generally be the same here)
  • 1 tsp sugar or 1 tsp honey
  • 1 tsp chamomile
  • 1 tsp lavender
-
to actually make the tea you can either brew over a gentle simmer on the stovetop (boiling is just gonna burn/overbrew both the lavender & chamomile and it gets to be bitter) or do a cold 24-36 hr brew in the fridge then strain, ice, & enjoy!

sugar ✨

kindness, joy, wishes

no real health benefits here, it’s just sugar

always be careful with sugar intake, ofc even more so if you have any issues with insulin etc

honey 🐝

healing, prosperity, happiness, luck, energy

anti inflammatory, antibacterial, antioxidant, heart/digestive health

honey is sugar and too much sugar won’t ever really be a good thing; be sure you’re getting your honey from a good source, save the bees, and don’t give honey to babies under the age of 2

chamomile 🌼

healing, growth, happiness, prosperity, cleansing, calming

cramps, sleep aid, anti inflammatory, soothes stomach

can lower blood sugar and interact with blood thinners or cause constipation

lavender ☁️

grounding, cleansing, healing, calming

can reduce blood pressure, helps headaches/nausea, antiseptic, anti inflammatory, pain relief

uncommonly associated with constipation or headache

-
[disclaimers]
- im not a doctor or anything of the sort; ask your real life professional doctor before using/ingesting anything you’re unfamiliar with and always keep medication interactions, allergies, and preexisting conditions in mind before partaking in things you’re unfamiliar with.
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grandmawitch
Yesterday I made a goat themed pie inspired by the art of Bill Crisafi.
🐐🥧💕 He shared it in his stories and I’M crying!
Ingredients:
• Pie crust dough recipe of your choice
• 8 oz chèvre (goat cheese)
• 1 cup of shredded mozzarella, do not use fresh—get the bagged shreds
• a handful or two of crumbled feta (this one was kind of to taste and I looove feta)
• 2 tablespoons extra virgin olive oil
• 1 sweet onion, chopped
• half a 14 oz can of artichoke hearts, drained and roughly chopped then laid on a towel to absorb excess moisture
• 2 big handfuls off baby spinach
• 2 cloves of garlic, minced
• 12 oz container of Tomz mixed snacking tomatoes sliced into thin discs and placed on towel to absorb moisture
• salt and pepper to taste
• 1/2 tsp ground rosemary
• 2 eggs, set aside 1 tsp of the whites of the eggs for egg wash
Recipe:
1. Preheat oven to 350 F, place pie crust dough into your pie plate. Trim and crimp the edges, poke holes in the bottom and set aside in the refrigerator for later.
2. Heat olive oil in a skillet over medium low heat, add to this your chopped onion and a bit of salt to draw out the moisture. As your onion cooks low and slow begin preparing your other ingredients as indicated in the ingredients section—drain and chop your artichokes and slice your tomatoes and lay them out on towels-but stir onions occasionally so they do not burn.
3. When your onions are nice and brown add to the skillet with them the artichokes, spinach, and garlic. Stir to wilt the spinach and let the garlic become fragrant then reduce heat to low.
4. In a large bowl using a fork combine your cheeses and onion mixture and salt, pepper, and rosemary. Stir in two eggs, remembering to set aside just enough egg white to do an egg wash at the end of assembly, until well combined.
5. Place your cheese mixture in your pie crust. Using your fork, smooth the top to make a flat surface for your tomatoes. Arrange tomato slices over the top of pie and sprinkle with a pinch of salt. Add a decorative top now if you’d like (this is optional, the tomatoes are beautiful on their own) and brush exposed pie crust dough with egg wash.
6. Bake for 30 minutes at 350F then remove pie from oven and cover with foil to prevent the crust from burning. Return to oven for additional 25 minutes. 
7. Remove from oven, your pie will be slightly puffed up like a soufflé. Let pie cool for 10 minutes, your pie will sink a bit as the eggs cool. Enjoy!
instagram: granny_witch
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Warming Autumn Soup

My all time favorite season is just around the corner, so I figured with all these soup recipes floating around that I’d post my own! I make this all the time when it’s cold, and the leftovers are amazing too. Feel free to adjust the ingredients to your liking.

Ingredients:

2 cups of water

2 cups of chicken stock

2 cans of cream of chicken

¾ Cup of milk 

3 Bay leaves

1 tablespoon of pepper

1 tablespoon salt

1 Tablespoon Rosemary

1 Tablespoon Basil

1 Tablespoon Oregano

1 Tablespoon Sage

You can substitute the above ingredients with dried herbs/seasonings or just use 2 tablespoons of italian seasoning

1 Cup of carrots cut into circles

2 cups of yellow or red (or both) potatoes

½ Cup of green beans

½ Cup of corn

4 cloves of diced garlic

½ cup of diced onions

2 large chicken breasts cut up into bite size pieces

Steps:

First cook the chicken pieces until they’re white both inside and out! You do this by boiling it, cooking it in a pan, baking, however you want! Feel free to season it a bit if you want to add more flavor to the meat, but it’s not required at this step!

While the chicken is cooking (I usually boil or Pan cook my chicken) go ahead and prepare your vegetables. Since this is a witchy stew, I like to ground myself and think happy thoughts while I’m doing this step. I always wish for whoever I’m making this soup for enjoys it and feels great afterwards. If you have those little bento veggie cutter shapes this would be a great time to use them!

Once this is done, get a large pot ready and put it on the stove at high heat. Go ahead and add in your water, herbs, chicken stock, veggies, seasonings, and cooked chicken, then cover with a lid. You could cook the chicken at this part, but I just like to cook if beforehand because you can never be too careful when cooking chicken. Beef is okay rare and stuff, but poultry HAS to be cooked all the way through or you could easily get sick. Stir occasionally.

Now you can just sit here and chill, maybe say a chant if you’d like while you wait for the veggies to cook. This should take about 20-25 minutes for them all to be cooked through. Honestly this is my favorite part because the house just smells amazing while it’s all cooking. 

Once it’s done turn the heat down to low-medium and wait for it to stop boiling before you add in your cream of chicken and milk. I do this part last because any other time I add it these two ingredients in it always turns out with the milk curdling or getting weird. 

I add in the cream of chicken to give it a little extra thickness. 1 can for semi-thickness and 2 for super good thickness. Add in however much you like. Now just sit there and put it on low completely with the lid on, stirring occasionally, until it’s all mixed in and nice and thick.

And tada! It’s done and now you have some delicious soup for the chilly days and nights. when Autumn rolls around this year I’m gonna try and make some homemade bread to go with it. If I do I’ll post or link the recipe on this blog.

I hope you enjoyed this recipe.

(Updated and changed a few things cuz it’s been up for about 2 years now)

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