Identifying Poisonous Plants

This blueprint is a guide to identifying common poisonous plants in Scotland.

Illustrated by Jason Kerley and produced in partnership with the Scottish School of Herbal Medicine.

Transcript

Lords and Ladies

In Season March – October

These beautiful plants grow in the shade. Don’t be tempted to eat the bright red berries or use the leaves as make-shift loo roll as they will both have painful consequences.

Not to be confused with… Foxglove or Comfrey.

Comfrey leaves are used in Herbal Medicine to heal tissues, mainly externally. It is also used in organic gardening as fertiliser.

Foxglove

In Season: June – September

Foxglove can be poisonous when eaten and grows in open woodland, hedgerows and moorland.

Not to be confused with… Comfrey

Comfrey leaves are hairy, especially underneath. Their top surface has an indented and structural feel.

Foxglove leaves are much softer when young and leathery when older.

Monks Hood

In Season: March – October

Monks Hood can be found in gardens, woods and ditches and is poisonous to touch.

Night Shade

In Season: March – November

Night Shade can be found in forests and hedgerows. The foliage and berries are extremely toxic when eaten.

Hemlock

In Season: June to July

Hemlock is actually part of the carrot family but is a notoriously poisonous plant. Hemlock has a repellent smell when its leaves are when its leaves are crushed.

Not to be confused with… The other members of the plant family with umbrella like flowers. This includes wild versions of the carrot and parsnip, and also fennel, dill, sweet cicely, etc., which smell pleasantly of aniseed.

Extreme caution in picking this family is required.

Bokashi Composter

This blueprint is a step-by-step guide to creating a Bokashi compost.

Illustrated by Ila Colley and produced in partnership with the Scottish School of Herbal Medicine.

 

Bokashi is a type of composting in which you seal food scraps and organic waste in an airtight container, add a “bokashi bran,” and periodically drain off the liquid, until the food scraps are fermented and ready to be composted. The composting method was developed by Dr. Teruo Higa in the early 1980s, and is translated from the Japanese to mean “fading away.”

Bokashi is an anaerobic method which takes advantage of certain strains of bacteria that don’t need oxygen in order to thrive, as opposed to other forms of composting, which are aerobic and require open air to break down materials.

 

Transcript

‘Compost Recipe (Bokashi Style)

For Superfast, Anti-Pathogenic, Compact, and Nutrient-Rich Compost

 

Ingredients:

1x Bokashi Bran

Some Nitrous & Carbon Rich Stuff

Example:

    • Vegetable Scraps (Nitrous)
    • Old Leaves (Carbon Rich)
    • Newspaper (Carbon Rich)
    • Coffee Grounds (Nitrous)

1x Compression Device

Example:

    • Potato Masher or Dinner Plate

2x 25 Litre Bucket (Stacked)

1x Electric Drill for Hole-Making in 1st Bucket Base

1x Tea Towel (Cut into Circle for Solid Waste Filter)

1x (Optional) Spigot for Second Bucket

 

Steps:

Stack compost bucket inside hole-y bucket & keep that lid on tight for funky fermentation.

Layer the bucket with Bran and Nitrous and Carbon Rich Stuff

Start composting!

Bokashi Tea drains through the second bucket

Drain Tea twice a week

Dilute with water and feed to plants

 

Day 0  

Good Omen #1:

  • Squiggly Mycelium on Surface

Good Omen #2:

  • Fluffy, White Mould in Gaps

Day 4, 7, 11, 14 

Dilute with Tap Water to feed Plants

Day 14 

Last Stage: Bury that good stuff for a month under 30cm of soil until it becomes formless and powerful dark matter.

Day 42

Finally: Add your Bokashi Compost to soil and let some roots feast – Bon appetit! ‘