 Puff the Magic Dragon Peter, Paul & Mary  Cooking with MarijuanaWritten by A. Goodman and edited and designed by Le Critique.Last revised on Tuesday, 18-May-2010 11:39:50 MDT. The active ingredients in cannabis, being fat and alcohol soluble, can be extracted and added to foods and drinks entering the digestive system rather than the respiratory system. When eating or drinking, the noxious effects of consuming heated smoke are completely eliminated. For this reason, ingestion is the favored method of marijuana consumption by some people. The effects of digestive consumption are said to be longer-lasting than those obtained by smoking. Eating Foods Laced with MarijuanaMarijuana must be heated before being consumed in order to activate the THC. One cannot simply eat raw grass, as the THC on the plant matter is not in a form that can be readily absorbed. The traditional delivery vehicle is a brownie, especially when the chef has access to hashish. The first step to making brownies or any other marijuana delight is the creation of marijuana butter, often called "Cannabutter." A typical ratio for making the marijuana butter is one stick of butter to one-eighth of an ounce of marijuana, heated for fifteen to twenty minutes. However, potency varies. Saute marijuana in butter or margarine over medium heat, then strain the remaining solids out and use the butter to cook with. Use this marijuana butter to make brownies, cook vegetables, or however else one might use butter--on toast, for instance. Many people try to mix the the residual (leftover) solids in whatever they are cooking in hopes of making use of whatever cannabinoids might still be in them, but this is seldom valuable. Additional information on making Cannabutter: Newsgroups: alt.drugs 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, originally 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 with the water, because the whole mixture is at a rolling boil. Next 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 it's just enchanted butter. He scoops it out and retains it in a bowl or a jar. The grassy 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:
Preparing "Green Dragon"Two useful properties to remember about THC is that it is fat-soluble and alcohol-soluble. Unfortunately, water unaccompanied by fat cannot extract the medicinal property from cannabis, because THC is not particularly water-soluble. Attempts at making tea have been tried, but the result is weak. However, fat in the form of cream may be introduced into a beverage to make a drink such as "Bhang," traditional in the East. A recipe for Bhang is offered on the next page. One may also 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, because they offer no medicinal qualities and have an undesirable flavor. Place the marijuana into a bottle of grain alcohol and let the canabanoids leach out over two to three weeks of time. The resulting tincture, called "Green Dragon", is a light to emerald green liquid that 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.
This page has been baking since June, 2001. The Truth Tree Position Statement on Drugs Drugs & Prohibition Forum 10 Things Every Parent, Teenager & Teacher Should Know About Marijuana The Cannabis Gallery Next on the Prohibitionist Agenda: The War on Food Jello Biafra on How Marijuana Can Solve the Problem of Deforestation Marijuana Recipes for Cooking, Page #1 Marijuana Recipes for Cooking, Page #2 Marijuana Recipes for Cooking, Page #3 Download Two Guides to Defeating Drug Tests How to extract THC oil from marijuana and then smoke it The Nutmeg Trip The Passionflower Experience Links to Anti-Prohibition Web Sites
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