Sunday, June 19, 2011

Just A Dash Of Liquid Courage: #7

I'm a big fan of Belgian beers, and La Trappe is one of the more interesting brands I've seen. In fact, rather than just coming in your typical glass bottle, La Trappe packages their brews in fancy little ceramic crocks. Sadly, though, I no longer have mine.



La Trappe Trappistenbier Dubbel
500mL bottle at 7.0% ABV
Appearance: 9/10 (A-)
A frothy beer, with an excellent mahogany color and a light tan head. Unfortunately, the head barely lasts at all, quickly reducing to a thin layer. Excellent lacing.
Aroma/Nose: 6/10 (C-)
Definitely a very strong beer, with a smell that matches. It is, however, very pleasant to the nose, with fruity aromas of citrus coming through.
Mouthfeel: 7.5/10 (B-)
A very creamy beer, to say the least, with a very smooth texture and a warm feeling. It is, however, just a hint too fizzy.
Flavor: 8/10 (B)
Though the beer has problems covering up the flavor of the alcohol, it is nonetheless outstanding and strong, with a malty, citrusy flavor and a slight sweetness to finish it off.
Overview: 7.5 (B-)
A typical Belgian beer, standing out amongst most as a fine brew. Worth the ten dollars simply for the neat little crock it comes in. I'd like to try the blonde version of this beer.

Sunday, June 5, 2011

Just A Dash Of Liquid Courage: #6

I always like a good mulled wine, especially if it's made with something other than grapes. This particular brew, made with boysenberry and apple, is no exception. For those of you unfamiliar with the concept, mulled wine is a method of serving wine by heating it with spices and sometimes sweetening it. It was traditionally done as a way to extend the usable life of wine, and tended to be done with wine that was on it's way to becoming vinegar.



Redwood Cellars Mountain Thunder Apple-Berry Glühwein
1250mL bottle at 12.0% ABV
Appearance: 6.5/10 (C)
Dark and opaque, but not cloudy, this wine is definitely a strong one, and is unusually clear for a mulled wine. Of course, it's also bottled, so that's to be expected.
Aroma/Nose: 8/10 (B)
With hefty tones of crisp apple and sweet boysenberries, contrasted by soft tones of cinnamon and cloves, this wine also packs a punch. It's not something you want to sniff too much though, since it's hot.
Mouthfeel: 7/10 (C+)
With a certain spice and a definite warmth to it, this wine flows down smoothly and heats you from the inside out. It can go up your nose a little, though.
Flavor: 5.5/10 (D+)
Definitively sharp apple flavors and tones of boysenberry dominate this wine, complemented by a spiciness throughout, and a tail of what is perhaps nutmeg. Though medium to sweet, it's also rather tart, and may not be to everyone's tastes.
Overview: 7/10 (C+)
Definitely worth the bang for the buck, since it comes in a big bottle, and it's definitely a winter warmer to enjoy 'round the fireplace or out on the field watching winter sports.

Sunday, May 22, 2011

Just A Dash Of Liquid Courage: #5

Austrian beer... Yep. That's good stuff. In fact, there's this alpine variety of beer that I once tried, with some spices and herbs added to it during the brewing process. I've got to say, it's quite an interesting concept. Almost like a gruit beer. Except with hops.



Edelweiss Snowfresh Weissbier
330mL bottle at 5.0% ABV
Appearance: 6/10 (C-)
As a light beer, a pale color is expected, and it delivers. However, it's a tad cloudy, perhaps for style or to show the herbs used in flavoring. Of course, the main downfall is the weakness of the golden color.
Aroma/Nose: 6.5/10 (C)
Lightly pungent with the smell of a few herbs I barely recognize, this beer could smell a little more pleasant. It's not too bad, though, with soft undertones of malt.
Mouthfeel: 8/10 (B)
A very rich feeling, smooth and somehow prickly and sharp at the same time. Despite the fizziness, however, this beer doesn't hurt the tongue like some do.
Flavor: 7.5/10 (B-)
With an intense sweetness not usually associated with beers, and a faint flavor of hops and a flowery tail, this beer delivers unexpectedly. The herbs are a good addition.
Overview: 7/10 (C+)
Though it delivers in flavor and texture, this beer is lacking in other aesthetics. A good casual beer, but not something I'd drink to be fancy.

For those of those who don't know what gruit is... Well, it's essentially what humanity used to preserve their beer before the discovery of hops. Generally a mixture of herbs and spices to give flavor or ward off unwanted bacterial and fungal growth. And bugs.

Sunday, May 8, 2011

Just A Dash Of Liquid Courage: #4

So, there's a local British shop around here. They sell British stuff... Not like I needed to say that. But at any rate, while looking around for unusual imported or 'traditional' goods, such as black pudding, mushy peas, or whatever, I came across this unusually marked brew. Fascinating, really. I have had beers brewed with fruit, but those were Belgian, and very unlike this here product. It even has a little blurb written on it, describing it's aspiration to be liquid bread; liquid banana bread, in fact.

Heck, the label itself was enough to make me go bananas for it. Pun most definitely intended. (Don't hit me!)



Wells' Banana Bread Beer
500mL bottle at 5.2% ABV
Appearance: 7/10 (C+)
A strong toffee color beer with a good clarity. Unfortunately, the head doesn't last, nor does it look good, and there's no lacing to speak of without shaking the bottle excessively.
Aroma/Nose: 5/10 (D)
Ugh. I hate it when beers turn skunky. People should really learn to put anything with hops in it into brown or red bottles. Ignoring that, there's a sweet caramel-banana flavor hidden underneath the typical malt of the beer. I'd give it 8/10 (B) if it wasn't for the skunk.
Mouthfeel: 6.5/10 (C)
Though at first thin and with the fizziness too coarse to be truly pleasant, this beer has an unusual slickness to it and seems thicker than it first did. Not bad.
Flavor: 9/10 (A-)
This one is sure a surprise. Even considering the slight skunk the beer currently has, both the overtones and undertones of this beer are delightfully rich in flavor, with a banana flavor that hits the spot perfectly - Nothing artificial tasting there. The hint of bitterness left over by the hops makes it seem much like a rye bread, too.
Overview: 7/10 (C+)
For such a light colored beer, this brew actually surprised me in pretty much qualifying for the term 'liquid bread'. Even if it's not your kind of brew, worth it simply for the great flavor and novelty. If it hadn't been a bit skunked, this beer would've scored 7.5/10 (B-). If I can get my hands on a fresh bottle, I'd probably do the review again and re-rate it. Unfortunately, this particular bottle was imported from the UK to the southern hemisphere, and has sat in less-than-ideal conditions for an extended period of time.


On another note, this beer actually lists the ingredients (Probably because a lot of people are allergic to bananas.). I wonder if there's any beers out there that list the nutritional information too? (Light beers don't count!)

Sunday, April 24, 2011

Just A Dash Of Liquid Courage: #3

Sorry for the short post here, folks. Not up to writing a bunch right now. At any rate, I came across this once, and thought it sounded interesting. I mean, it's the closest thing I can get to a braggot. So, I figured I'd try it. Mind you, even after trying it, I'm still not sure if it's a braggot or not, but it's pretty damned good.



Fuller's Organic Honey Dew
500mL bottle at 5.0% ABV
Appearance: 8/10 (B)
A light beer with a rich amber color, reminiscent of a clear honey, though lacking in clarity somewhat. The lacing is very white, even and unexpectedly clean.
Aroma/Nose: 9/10 (A-)
A delightfully rich and flavorful aroma, smelling of just the perfect blend of honey and hops. It comes on a little strong, though.
Mouthfeel: 6.5/10 (C)
A smooth and heavy beer, for a lager, with a rather slick finish and just the right amount of carbonation.
Flavor: 8/10 (B)
A rich blast honey flavor without the overwhelming sweetness, though sweeter than your typical beer. It has malty hops in the undertones, and a pleasantly heavy aftertaste.
Overview: 8/10 (B)
Hands down one of the best lagers I've ever had, and the honey is a pleasant addition to what would otherwise be an ordinary beer, and it's at a good price of only five dollars.

Sunday, April 10, 2011

Just A Dash Of Liquid Courage: #2

Personally, I'm a big fan of mead. Unfortunately, the stuff is almost unheard of in this country here, quaint little New Zealand. So, I usually brew my own stuff. However, I was pleasantly surprised during a trip through the store when I found this particular bottle. So, I figured I'd try it out.

You might want to know that meads are particularly touchy when it comes to brewing them, though, pretty much like wines. Very subtle differences in the brewing methods can cause entirely different flavors, and so to get a really good mead is difficult. While it's not a bad drink in itself, I'm rather turned off from it by the off-flavors present.



Alchemy 1st Night Manuka 'Honey Wine' (Actually a mead)
750mL bottle at 11.5% ABV
Appearance: 7.5/10 (B-)
Though rich and golden in color, this mead is perhaps a little darker than is expected for such a drink. I expect it to be quite sweet, from the way it clings to the glass.
Aroma/Nose: 6.5/10 (C)
Though mild and thoroughly pleasant, this drink has an unusual smell that is difficult to pick up, of honeycomb and oak. It's a smell that I can only truly describe as being like sweet honeycomb stuffed into a dirty sock.
Mouthfeel: 7/10 (C+)
A little prickly and rather thin for something so sweet, the sensation of this drink on the tongue is mediocre, at best. It gains a bonus for a nice, throat-warming tail, though, without being harsh.
Flavor: 7/10 (C+)
Though sweeter than most dessert wines, this drink is still much less cloying than expected from a product made of honey, even with a hint of tanginess, and has the particularly unique flavor of manuka over the surface with fruity hints of apricot and cherry, underlined with a woody aftertone. I am unsure if I like it or not.
Overview: 7/10 (C+)
I suppose for a country that's never had any other experience with mead, it's surprisingly good for a first time product. It may not, however, be to everyone's tastes. From the flavors, I'm guessing they used a yeast strain intended for grape wine. Mead usually turns out better with an ale yeast, though.

Sunday, March 27, 2011

Just A Dash Of Liquid Courage: #1

Well, since this here is a new post, I figure I'll explain a few things. As you've undoubtedly noticed, I have a penchant for flavors. There's surprisingly little true reviews of booze on the 'net, so I figured I'd fill the gap a little. I try to judge this as objectively as I possibly can, but you gotta remember, I'm only human! Okay, well, I have my tastes and preferences, but try not to let them get in the way.

If you're worried I might be bending the results in favor of the drinks I personally like, then you might want to know my tastes. I'm an ale kind of guy when it comes to beers, preferring my drink to be like liquid bread with plenty of body. When it comes to wines, I'm more of a dessert wine fan, and also of that spicy Pinot Noir, though I tend to get bored of grapes (So you won't see too many grape wines listed here.). When it comes to spirits, I'm relatively neutral, though I do tend towards brandy, whiskey, and gin. For liquors, I generally dislike chocolate/coffee flavors, but that's about it.

Right, well, now that that's covered, I'll be putting out a post every week or so (Maybe every two weeks, who knows) with a review on a new drink. I'll have four factors taken into consideration: Appearance, aroma, texture, and flavor. Each aspect gets a grading from 0 to 10, with 0 being the worst and 10 being the best, and 5 about average. There's also an alternate grading, ranging from U (Ungraded, absolutely terrible.) and F- to A+, each corresponding to a numerical value. With each aspect, I'll give a sentence or two describing the characteristics at hand, and finish with an overview averaging the four aspects, and my own opinion on the drink. Bottle size and ABV are also listed, but I'm leaving out prices since they're prone to change and don't really reflect well on the quality of the drink. If it's exorbitantly priced, though, I'll mention it.

At any rate, first thing's first!

I happened to come across this unusual brew one day in the supermarket - the fact that a beer could be brewed with the addition of chocolate intrigued me so, and so I decided to give it a go.



Young's Double Chocolate Stout
500mL bottle at 5.2% ABV
Appearance: 7/10 (C+)
Very dark, typical of stout, with a shade similar to cola, but more opaque. Lacing is clean but somewhat uneven, and head, while not very aggressive, doesn't last long either.
Aroma/Nose: 9/10 (A-)
Incredibly chocolatey smell, almost like roasted coffee, with undertones of fruit. Pleasant, but very unlike most beers you'll find.
Mouthfeel: 3/10 (E-)
Very sharp and prickly - overly carbonated, but otherwise considerably light on the tongue for a stout.
Flavor: 3/10 (E-)
At first fruity, but then bitterness overflows all else - tastes slightly burnt, with the chocolate being mild. Aftertaste is similar, but persistent. For me, it could be a good beer, if it didn't have the burnt flavor.
Overview: 5.5/10 (D+)
Definitely not a beer I'd buy again, but certainly worth a try for the curious. For those who love their coffee black and their chocolate without sugar, it's a brew born in Heaven. Personally, I'd rather smell it than drink it.

Sunday, October 31, 2010

The Art Of Halloween

So, given that it's Halloween and my sister needed a jack-o-lantern for work, I decided to take up the job myself. The only problem is that they provided the pumpkin, which was pathetically small and semi-rotten inside. As my usual self, a simple, traditional job was not enough for me. "I know! I'll carve it like wood!" I say to myself, and begin to work. And nevertheless, a couple hours later, I have a rather silly face grinning back at me from the pumpkin.


Crows feet, buck teeth, a ridiculous smile and creepy pinhole eyes... Yep, that's just what we need.

Suffice to say, it's a tad difficult to do any fine carving on a pumpkin when it's really soft, really small, and you've got nothing but a knife to use on it. Perhaps next Halloween I'll make my jack-o-lantern look like some I found on the internet?


A Predator pumpkin? Why didn't I think of that? Oh, right, somebody already did.

I gotta admit, though, my pumpkin is pretty scary in a "Look how dorky it is" kind of way.

I'm pretty sure it was good enough for the kids at my sister's workplace though.

Sunday, September 26, 2010

Moonbow Glow

So, uh, I just happened to be staring up into the sky around midnight the other day, and noticed that there was this gigantic halo encircling the full moon. Something I've certainly never seen before. Dragging my climatological knowledge from my memory, I can vaguely recall that the phenomenon is caused by the diffraction of light through a very high cloud layer (Around twenty thousand feet or higher.), of 'species' Cirrostratus nebulosus (That also means it's probably going to rain the following afternoon. And yes, clouds have species...). Yeah, I know too much about clouds, you don't need to tell me. At any rate, I've never seen any cloud formation at all produce an iridescent halo from the moon, reflecting the Sun's light. It's a strange sight. Like a rainbow, except instead of spanning from one part of the horizon to the other, it's just a complete circle. Essentially, that's all a rainbow really is; a big, giant halo. I think I'd like to term this particular specimen a moonbow. Pictures after the jump, folks.

Cameras can't exactly see it, so I had to do a lengthened exposure designed for taking images of stars with the camera mounted on a tripod... Except without the tripod.


Oh, look, a fifteen second exposure.


Here's thirty seconds.


Sixty seconds. By hand. Did I mention how awesomely steady my hands are?


The same exposure, re-rendered using Photoshop for better contrast. Awesome.

Okay, so enough of the self-flattery. At any rate, it's neat to see the phenomenon that surrounds us in the natural world. There's more to life than meets the eye!

Thursday, August 26, 2010

Twenty-Five Most Toxic Plants

So, looking around the internet, I have once again been appalled by the lack of knowledge about particular things. It seems that the web is not only the world's greatest source of information, but also the world's greatest source of misinformation. It's a sad fact. Everything you learn here you have to check and recheck to make sure you didn't make a mistake. Especially if you're in the habit of experimenting with potentially dangerous things. Alas, such is the topic for today's blog post. As the title says, I'm here to talk about the twenty-five most toxic and poisonous plants known to man (Or at least me), from an unadulterated perspective. I've seen on other sites how many plants listed are erroneously labeled as being toxic while in fact, compared to many other plants, they are rather tame. The reason I'm doing a list of twenty-five rather than five or ten is so that some of the commonly listed 'most toxic plants' get put in their respective places according to dose, not frequency of poisoning. So, counting down from twenty-five...

Update: Mouse-over the images to get a brief how-to on identifying these dangerous plants.

25. Holly, Genus Ilex

Holly is well known for being a bright, decorative plant, used especially around the Yuletide season. However, it can be dangerous, as it's bright red berries can be attractive to children. Containing the toxin ilicin, symptoms of poisoning include vomiting, difficulty swallowing, blurry vision, irregular heartbeat, difficulty breathing, and in some cases, death. The consumption of twenty or more berries has the potential to be fatal to an adult.

24. Oleander, Species Nerium oleander

Despite often being labeled as the 'most toxic plant known', oleander is far from it. It is, however, still a dangerous plant, and while not the most toxic, is probably the plant with the most deaths or poisonings attributed to it. Because it is often grown around school gardens and is brightly colored, children have been known to eat a leaf or two, which can be fatal. For an adult, the fatal dose is thought to be between ten and twenty leaves. Symptoms of poisoning include nausea, vomiting, excess salivation, abdominal pain, diarrhea, irregular heartbeat, lack of bloodflow, drowsiness, tremors, seizures, collapse, and possibly coma or death. Contact with the sap can cause a rash with some people, and care should be taken not to use any part of the oleander plant for food-related purposes.

23. Pangium Edule, Species Pangium edule

Known as kepayang or keluak, this plant is best known for its 'football' fruit, which are heavily fermented before consumption. Before fermentation, the fruit and the seeds contain high amounts of hydrogen cyanide, which is extremely toxic. Ingestion of just a small portion of the unprepared fruit and seeds has the potential to cause sickness and death.

22. Death Camas, Species Zigadenus venenosus

Often mistaken by travelers in the wild for onions, the death camas are very poisonous and contain various alkaloids. They can be differentiated from onions by the fact that the bulb has a significantly different smell, though this often goes unnoticed. It is presumable that it would take the consumption of only one bulb to be lethal, though it may be more dangerous than stated.

21. Poison Hemlock, Genus Conium

Perhaps best known as the poison used to kill the Greek philosopher Socrates, poison hemlock is well known as a poison in both history and literature. Containing various alkaloids, primarily coniine, poison hemlock kills by disrupting the workings of the nervous system, resulting in muscular paralysis and eventually respiratory failure. Approximately six to eight leaves can be lethal to an adult.

20. Autumn Crocus, Species Colchicum autumnale

Also called meadow saffron or naked lady, the autumn crocus is often mistaken for ramsons, that is, wild garlic. The bulbs, however, contain a deadly toxin called colchicine, and ingestion can result in sickness and death. Some sources say that it can be differentiated from ramsons by the fragrance emitted by crushing the leaves; ramsons should smell like garlic.

19. Manchineel Tree, Species Hippomane mancinella

Also known as manzanilla de la muerte, or the apple of death, this tree certainly lives up to its name. The fruit, which look like small green apples, can be fatal if eaten. During rainfall, the tree secretes a milky substance which causes blistering of the skin on contact, and the smoke from burning the wood and foliage can irritate skin and cause blindness. While many trees are marked with an X by locals, this is not always the case.

18. Pokeweed, Genus Phytolacca

This plant is known by many alternate names such as poke, pokebush, pokeberry, pokeroot, polk salad, and inkberry, amongst others. All parts of the plant contain the toxins phytolaccatoxin and phytolaccigenin, which are potent toxins to mammals. Though in some parts, the leaves are boiled many times and then eaten, this practice is generally discouraged. Ingestion of ten or more berries or a pokeweed root has the potential to cause sickness in an adult, causing symptoms such as stomach cramping, nausea, persistent diarrhea and vomiting, difficulty breathing, weakness, spasm, increased blood pressure, convulsions, and in extreme cases, death.

17. False Hellebore, Genus Veratrum

Also known as corn lilies, members of the genus veratrum are highly toxic, containing steroidal alkaloids, which can cause cardiac arrest. While the roots and rhizomes are the most toxic part of the plant, ingestion of any part is inadvisable. Symptoms of poisoning include nausea, vomiting, abdominal pain, numbness, headache, sweating, weakness, decreased blood pressure and heartbeat, and seizures, with a high potential for death.

16. Castor Oil Plant, Species Ricinus communis

Again, the castor oil plant is another plant stated to be the most poisonous in the world, even by the 2007 Guinness Book of World Records. They couldn't be more wrong. However, it is still extremely dangerous, containing the toxin ricin, especially in the beans. Some source state that a single bean contains enough ricin to kill an adult, but a more realistic dose would be between four and eight beans, depending on how well chewed they are. Initial symptoms include a burning sensation in the mouth and throat, abdominal pain, and bloody diarrhea. Several days following, dehydration, a drop in blood pressure, and a decrease in urine are expected, followed by death if left untreated.

15. Upas Tree, Species Antiaris toxicaria

Sometimes called the bark cloth tree, false iroko, or false mvule, the upas tree is best known for being the source of poison in Javanese culture, especially on arrows, darts, and javelins. While the oral dosage for this plant is unknown, it is said that once hit by a coated weapon, a person can take no more than seven steps uphill, eight downhill, or nine across flat land, before collapsing.

14. Poison-Oak, Species Toxicodendron pubescens and Toxicodendron diversilobum

Containing the potent toxin urushiol, poison-oak is best known for the severe itching it causes on contact in most individuals. Then comes swelling, hives, and blistering on the skin. Ingestion of the leaves of the poison oak is not wise, as it could lead to severe inflammation of the mouth and throat, causing an anaphylactic reaction and ultimately ending in asphyxiation.

13. Poison Ivy, Species Toxicodendron radicans

"Leaves of three, let it be.", is a common mnemonic for identifying poison ivy. Also containing urushiol, like poison oak, poison ivy contains a similar concentration of the substance, causing near identical symptoms. Though fifteen to thirty percent of people remain unaffected by urushiol, it chemically binds to the skin and can remain active for several years.

12. Baneberry, Genus Actaea

Also known as bugbane or doll's-eyes, due to the appearance of certain species in this genus, the baneberry is a very toxic plant, hence the name. Consumption of as few as six of the waxy berries can cause severe sickness, resulting in cardiac arrest and death, with the dose depending upon the particular species.

11. Barbados Nut, Species Jatropha curcas

Also known by names such as purging nut and physic nut, the barbados nut is of great danger due to the pleasant flavor of the seeds, which contain both cyanides and a toxin called curcin. These nuts also contain oils that are amongst some of the most powerful purgatives or laxatives used in the medical world, and consumption of as few as five seeds has the potential to cause a very messy death.

10. Yew, Genus Taxus

Though the most toxic species of yew is the european yew, all varieties of yew contain taxanes, with all parts of the tree, except the fruity aril, containing the toxins. The toxins are especially concentrated in the seeds, and the consumption of as few as three seeds can cause severe sickness and death in humans.

9. Sago Cycad, Species Cycas revoluta

More often known as the king sago palm or sago palm, this tropical plant contains high levels of the toxin known as cycasin, with the seeds containing the most. Though cases of poisoning usually occur with animals, human poisonings have been known, and ingestion of only two seeds can result in death. The symptoms of sago cycad poisoning include vomiting, diarrhea, weakness, seizures, liver failure, and hepatotoxicity, eventually leading to death. Anyone that has ingested any quantity of the plant should immediately be taken to a local poisons center.

8. Belladonna, Species Atropa belladonna

Belladonna, formally known as atropa belladona and commonly known as deadly nightshade, or sometimes sleepy nightshade, amongst other names, is perhaps one of the best known poisonous plants in the world. All parts of the plants are extremely toxic, containing tropane alkaloids. While the root is the most toxic part of the plant, as little as one leaf or ten to twenty berries can result in death. Symptoms of nightshade poisoning include dilated pupils, sensitivity to light, blurred vision, rapid heartbeat, loss of balance, headache, rashes, flushing, dry mouth and throat, slurred speech, constipation, confusion, hallucinations, delirium, and convulsions. The plant is of greatest threat to children due to the attractive and mildly sweet berries.

7. Suicide Tree, Species Cerbera odollam

Known also as the pong-pong or othalanga, the suicide tree is best known for the small kernels it produces, which contain cerberin. Though the seed has a strong flavor, it can be masked with heavy spices, and consumption of a single seed will most often cause cardiac arrhythmia and eventually cause death through heart attack.

6. Strychnine Tree, Species Strychnos nux-vomica

Also known as nux vomica, the strychnine tree is the sole source of the deadly pesticide strychnine, and also contains the toxin brucine. Both the blossoms and the seeds contain very high levels of strychnine, and as little as one can result in death. The symptoms of strychnine poisoning include rapid heartbeat and increased blood pressure amongst others, but these are often masked by the violent convulsions that take place due to poisoning.

5. Monkshood, Genus Aconitum

Known by various names, including aconite, wolfsbane, blue rocket, leopard's bane, women's bane, and Devil's helmet, the aconitum genus is amongst the most toxic known to man. A particularly dangerous aspect of this plant is the fact that the toxins can be absorbed through the skin, with the sap absorbed into the skin from picking eleven leaves being enough to cause sickness. Though the ingestion of as little as a single leaf may be enough to cause death, the exact dosage is unknown. Symptoms of aconite poisoning include nausea, vomiting, diarrhea, sensations of burning, numbness of the face, weakness, low blood pressure, decreased heartbeat, sweating, dizziness, respiratory difficulty, headache, and confusion. All varieties of monkshood should be considered equally deadly and should not be handled without gloves.

4. Jequirity, Species Abrus precatorius

Best known by the names rosary pea and crab's eyes, amongst others, the rosary pea is famous for the seed it grows. However, despite being used in certain jewelery, the bean is also the most toxic part, containing abrin, which although similar to ricin, is approximately seventy-five times as potent. There have been cases in the past where jewelers have accidentally pricked themselves with a needle whilst working with rosary peas, and died from poisoning as a result. The symptoms of abrin poisoning are almost identical to that of ricin poisoning.

3. Poison Sumac, Species Toxicodendron vernix

Related to both poison oak and poison ivy, poison sumac is their deadlier counterpart, containing much higher concentrations of the rash-inducing chemical urushiol. It is considered by some botanists to be the most toxic plant species known, and it is fairly possible that as little as a nibble of the plant can cause an anaphylactic reaction, resulting in swelling of the mouth and throat and ultimately, asphyxiation.

2. Water Hemlock, Genus Cicuta

Sometimes known as cowbane or poison parsnip, water hemlock is especially dangerous due to its resemblance to the cultivated root parsnip. All parts of the plant contain cicutoxin, especially the root, and even a nibble can result in violent convulsions and death. It is well known for being perhaps the most violently lethal plant. After ingestion, death can occur in as little as fifteen minutes.

1. Foxglove, Genus Digitalis

Without a doubt the most toxic plant I know of, foxglove, also known as dead man's bells, witches' gloves, and lady's gloves, contain a toxin known as digoxin, amongst others. Symptoms of digitalis poisoning include nausea, vomiting, diarrhea, abdominal pain, wild hallucinations, delirium, severe headache, tremors, convulsions, irregular heartbeat, and cardiac arrest. All parts of the plant are deadly toxic, with as little as a single nibble being enough to cause death.


Honorable Mentions:
These are plants that struggled to make it onto the list, but either didn't have enough information on them, or simply weren't toxic enough to qualify. Still, be wary of these.
- All varieties of nightshade, including mandrake, jimsonweed, and many others, Family Solanaceae
- Alocasia, Genus Alocasia
- Daffodils, Genus Narcissus
- Dumbcane, Genus Dieffenbachia
- Elephant Ear, Taro, Dasheen, and Eddoe, Genus Colocasia
- Gluta, Genus Gluta
- Golden Chain, Genus Laburnum
- Heavenly Bamboo or Sacred Bamboo, Species Nandina domestica
- Hellebores, Genus Helleborus
- Hyacinth, Genus Hyacinthus
- Hydrangeas, Genus Hydrangea
- Iris, Genus Iris
- Larkspur, Genus Consolida and Delphinium
- Lilies, Genus Lilium
- Moonseed, Genus Menispermum
- Rhododendrons, Genus Rhododendron
- Shrub Verbenas, Genus Lantana
- Snakeroot, Genus Ageratina
- Tulips, Genus Tulipa
- Wisteria, Genus Wisteria


Additionally, if there's any plants that you'd like to know about or are curious about, ask away and I'll try to answer as best I can.

Disclaimer: While I try to bring you the most reliable information that I can, there is no guarantee that the list above is an accurate representation of the most toxic plants in the world, as tests have not been done and many plant species are unidentified and have unknown toxicities. Under no circumstances do I encourage nor endorse the consumption of any of the above plants in a dangerous manner for non-medical purposes. It's also important to remember that while certain plants may not harm certain animals, such as deer, rabbits, birds, or cattle, they can still be deadly to people.

Photographs courtesy of the Wikimedia Foundation and a good friend of mine.