A Guide to Cannabis: Part 2
At The Green Easy, we aim to be your trusted partner in cannabis understanding and consumption. We want to provide you with a guide to cannabis and its many benefits. We believe that cannabis has a positive impact through the recreational, medicinal and economic benefits it provides. We have asked Tiffany Jordaan, founder of Grow With Us Club, to help guide you through the basics of cannabis and how to consume it. She has written a series of newsletters that will unlock the healing and enjoyment you will get from using this plant.
As we do with each delivery we make to you, we want to give you the best possible experience. Our platform continues to find the best products around South Africa, and as always we encourage you to consume safely, responsibly and healthily.
Please contact us with any questions and queries. We are here to help you email us your questions to [email protected]
This time we will be looking at the cannabis plant in more detail. We’ll guide you through the cannabis plant anatomy and how to use and consume each part of this amazing plant. We’ll take you through the basics of consumption as well as how cannabis will affect you. We have added in some handy infographics on the benefits of cannabis, ways to consume and the difference between THC and CBD. We also included a glossary of common terms so you can brush up on your cannabis vocabulary. We have a great infused Thai Red Curry recipe.
Lets dive right into The Guide To Cannabis: Part 2
Although many people know what cannabis looks like in its consumable state, unless you grow your own, you’re unlikely to know the basic anatomy of the cannabis plant. So our partners from Grow With Us Club are available to help you.
Do you know which parts of the cannabis plant you can consume? Do you know the difference between a sugar and a fan leaf? Read our helpful guide to the Cannabis plant anatomy.
The female plant anatomy
- Flower – Only female plants will have flowers. They are made up of pistils, trichomes, colas, calyxes and sugar leaves. They have the highest concentration of trichomes, cannabinoids and terpenes. This is normally the part of the plant which is harvested, dried and cured for consumption. It will have the best flavor and potency. In their raw form, flowers are not psychoactive and have high concentrations of THCa and CBDa. When decarboxylated,, they produce high concentrations of THC and CBD ( the main cannabinoids ).
- Pistil – The tiny hairs covering the flowers. They can range in colour from opaque white to deep rust and hot pink. They tend to darken and dry out as the flowers mature.
- Trichomes – The tiny crystals covering the flowers and some of the leaves and stems. They are resin glands which produce the bulk of the cannabinoids and other valuable chemical compounds.
- Cola – The cluster of flowers stacked on top of each other.
- Calyx – The teardrop shaped sac which contains the reproductive material.
- Sugar Leaves – The small leaves surrounding the flowers. They are normally coated in trichomes and have a crystal like appearance, hence the name. Generally these leaves are trimmed after the drying process and used for edibles, concentrates and topicals. This is called trim.
- Fan Leaves – These large leaves are necessary for the plant to photosynthesize. They don’t usually have many trichomes, cannabinoids or terpenes. They are generally used for byproducts and textiles. They can be consumed raw for THCa and CBDa.
- Stalks and Stems – These woody and fibrous stems and stalks are the structure and transport system for the plant. They contain very little cannabinoids and trichomes and are generally discarded or used for fibres and textiles.
Read our handy infographic about the benefits of cannabis and how THC and CBD affect the body in different ways.
How does cannabis affect you?
Everyone will experience cannabis differently. The chemical makeup of a particular strain of cannabis may give consumers clues about its effects. There are hundreds of cannabinoids and terpenes (the natural aromatic compounds) that influence a particular cannabis strain’s chemical makeup and how it affects each individual’s body. The effects can also vary greatly depending on how cannabis is consumed.
Here’s a handy guide to choosing the right strain for you. Click Here
How to consume cannabis?
Comes in the form of smokeable flower, oil and concentrate, edibles, topicals, tinctures, and more. We’ll be diving into the basics of consumption in the next newsletter. Stay tuned for more info.
Recipe of the Month – Infused Thai Red Curry
How to use infused Olive Oil
We recently added infused olive oil to our menu. It’s a very easy way to infuse any dish, hot or cold. Make a delicious salad dressing or use it to cook and bake with. Infused olive oil is a simple, healthy way to consume cannabinoid compounds for medicinal purposes. You not only receive the medical benefits of the THC and other psychoactive ingredients, but the herb-y marijuana flavours enhance the dish. Our Olive Oil contains 12mg of herbal extract for every 10ml of Oil, a bottle of 50ml contains 60mg of herbal extract and the 250ml bottle contains 300mg. (Use the dosage guide on the packaging and start slowly.)
- 1 tbsp vegetable oil
- 1 tbsp ginger & garlic paste
- 5-6 tbsp red curry paste
- 800ml coconut milk
- 8 skinless, boneless chicken thighs, cut into large chunks
- kaffir lime leaves (ideally fresh)
- 2 tbsp fish sauce
- 1 tsp brown sugar
- ½ small pack Thai basil
basil or coriander, plus extra to serve
- 1 red chili, sliced diagonally
thumb-sized piece ginger, cut into matchsticks
- cooked jasmine rice, to serve
- Infused olive oil to taste
- Heat 1 tbsp vegetable oil in a large saucepan over a medium heat and fry 1 tbsp ginger and 1 tbsp garlic paste for 2 mins. Add 5-6 tbsp red curry paste, sizzle for a few secs, then pour in 800ml coconut milk.
- Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.
- Add 8 skinless, boneless chicken thighs, cut into chunks, and kaffir lime leaves, and simmer for 12 mins or until the chicken is cooked through.
- Add 1 tbsp of the fish sauce and a pinch of brown sugar, then taste – if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
- Bring to the boil, take off the heat and add ½ small pack Thai basil.
- Spoon the curry into four bowls and top with 1 red chili, a thumb-sized piece of ginger, a few extra basil leaves and add infused olive oil to taste. Serve with jasmine rice
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