The active ingredients in cannabis, being fat and alcohol soluble, can be extracted and added to foodstuff entering the system through the digestive tract rather than through the lungs. This type of consumption of marijuana tends to be both slower and more efficient than smoking it. Further the noxious effects of consuming heated smoke are completely eliminated. For this reason, ingestion is the favored method of marijuana consumption by many people.

Eating

Marijuana must be heated before being consumed to activate the cannabanoids so one cannot simply eat raw grass. The traditional method of eating it is to cook it in a brownie, especially when it is in the form of hashish, though it can be used in any number of things. The recommended method of eating marijuana is to saute it in butter or margarine over medium heat, then to strain the remaining solids out and use the butter to cook with. One can use this marijuana butter to make brownies, cook vegetables, or however else one might use butter to cook with, one can even spread it on a slice of bread. Many people will mix the the residual solids in with whatever they are cooking in hopes of making use of whatever cannabinoids might still be in them, but this is not generally valuable. A typical ratio for making the marijuana butter is one stick of butter to one eight of an ounce of marijuana, and heated for fifteen to twenty minutes.

Drinking

One may extract the active ingredients from marijuana using alcohol and then use this tincture to make a potent drink. The highest proof alcohol available should be used, preferably 190 proof grain alcohol, since the water in the alcohol will dissolve other chemicals in the marijuana that one wishes to avoid. Some suggest soaking the grass in warm water for a period to remove those chemicals but that presents a whole host of other and is not really recommended. One may simply place the marijuana into a bottle of grain alcohol and let the canabanoids leach out, but this takes 2-3 weeks of time. A faster method is to heat the alcohol to sub-boiling and stir in the marijuana. Great deal of care should be taken if this method is chosen as the alcohol is highly flammable. The resulting tincture, often called "Green Dragon", is a light to emerald green liquid, which can be drunk straight, but this is not recommended. Highly lauded is a drink of 3 parts lemon lime soda, 1 part green dragon and a dollop of honey served over ice.

Newsgroups: alt.drugs
Subject: Cannabutter
Date: Sun, 2 May 1993 02:49:40 GMT

The first step in cooking magical cannabis-laced foods is extracting the cannabinoids (THC, CBD, and many many more) from the plant matter, usually in a oil/fat/butter-based solution, since the cannabinoids do not readily dissolve in water. My best FOAF has a method for doing this that he has not seen mention of in this forum. He got it from a little book called _The Art and Science of Cooking with Cannabis_, by Adam Gottlieb, orignally published in 1974. Gottlieb calls the product of the extraction `CANNABUTTER'. The procedure is actually very simple. He brings a pot of water to a rolling boil, then puts a small amount of butter in the water. Quickly, the butter melts, and mixes in with the water because the whole mixture is at a rolling boil. Then he puts the grass in and boils it. (Of course, he separates all the seeds first so he can plant them in the nearby park.) Now all the grass is riling around with the water and butter, and get this: The cannabinoids dissolve into the butter, while most of the nasty flavors and gook dissolve into the water. He stirs the stuff regularly. After cooking the grass like this for a while (say, half an hour), his kitchen really smells incriminating. He strains out the spent plant matter, squeezes all the juice out of it, and puts the liquid in the fridge. A few hours later, the mixture is cool enough that the cannabutter has solidified on the surface. It looks kind of scummy, but its just enchanted butter. He scoops it out and retains it in a bowl or a jar. The grass-nasty water is thrown out. The cannabutter can be used just like butter, in brownies, on garlic bread, or mixed with honey on your finger!
Although this method takes longer than the usual saute-n-strain method, it has several advantages:

• As explained above, the nasty matter is separated and removed from the fun matter.


• You can make stronger cannabutter than by saute-ing, because you can cook more grass in the same amount of butter, due to the extra volume of the water.


• There is no danger of burning the precious, price-inflated, hard and dangerous to obtain herb, as there is when you saute, because the water keeps the whole mixture at boiling temperature!

Click here for more information!

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