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A Wee Bit About Weed

I do most, if not all of my baking, with what is affectionately called BC Bud. Thing is, it is actually grown locally and hydroponically and doesn’t come from British Columbia. BC Bud has been parented by a British Columbian clone that sometimes is referred to as White Widow because of how caked the flowers are. This particular strain of weed is a 60% indica, 40% sativa hybrid that is lusciously heady and altogether charming.

Here in Canada there’s a lot of smack talk about pot (seeing as how it’s our second largest agricultural crop), so it’s hard to believe anything about the infamous “White Widow.” My botanically dense, plant-killer mentality thinks that it’s really one sub strain or another of Northern Lights – but don’t quote me on that.

Indica buds are compact, weighty, short and fat. The thing with indicas is that they smell “skunky” and their smoke is so thick that a small toke can induce coughing. The best indicas have a tranquil sort of “social high” which makes one chill and take in the scenery rather than pseudo-philosophically analyze the scenery to dullard death.

Sativa, on the other hand, has long, medium-thick buds that smell more tangy than sweet; if indica smells “skunky,” then sativa smells like dirt or mud. The smoke is smooth and gives a kind of frenetic and confusing high. In short; sativa gets you high and indica gets you stoned. That’s pretty much the extent of my scientific knowledge of weed botany.

The most anyone really know goes as follows: most of the THC, the medicinal ingredient, is in the flower buds of the female cannabis plant, with some in the leaves too. When I make Baked Butter I use the flower buds of really good pot. One could use the leaves or the stalk as well as what is known as “shake,” but you wouldn’t get as potent a butter as may be your intended goal. It’s a personal choice.