MichiganMedGrower
Well-Known Member
I never taste chlorophyll because i have a proper fade at harvest....i can smoke my gear after only 3 days of hang time when wet in a pipe if i want....and do so to try a taste.......smooth as silk......i dont need to wait 3 months to smoke...if flushing is for toilets then curing is for smoked meats....
That is a technique to get weed ready for sale quickly. And it works because you are right. Curing is mostly to get rid of the excess chlorophyll.
But much of the thc has not converted to a psychoactive type in that short time. This happens over time.
And I have strains that are delicious right out of the drying closet but they are better in 3-6 weeks.
A week dry and a couple days in the jar from a harvested fully green plant and no patient has ever complained about the smoke anyway.
I am after the highest quality and the more complex canabanoid production happens at the end of ripening. So I don't want to chance deficiencies.
Haze heavy strains seem to stay harsh longer than berry type indicas.
You nailed it and I am not arguing your method. Fading is to reduce chlorophyll at chop time.
I just want to add that in my testing. The faded plant always had lower potency and ultimately smell and flavor. It was just smoother sooner sometimes depending on strain. So I taper my nutes down to the end. And try to feed only what they need and not "pump" the plants with fertilizer.