Cannabis Cooking Basics with Laurie Wolf: Making canna-honey
Cannabis infused honey is not only delicious, it has numerous health benefits. The comfort food of sweeteners has been used for thousands of years to treat infectious wounds, ulcers, and mitigate cold symptoms. Combined with cannabis, which could help mitigate a range of disorders from Alzheimer’s to anxiety, patients report — it might be one of the most healing foods available.
It is essential to activate (or rather ‘decarboxylate’) cannabis before infusing the honey, which involves baking the cannabis in a 240 degree oven for 40 minutes. The baking process activates important cannabinoids, including cannabis’ main active ingredient, tetrahydrocannabinol (THC), assuring maximum pharmacologic effects — like pain or inflammation relief. If you are not interested in feeling “high” the decarbing process can be skipped. You will preserve some cannabinoids, but you will lose others.
Canna-honey is best cooked slowly, over low heat, in a double boiler, crock-pot or a thick-sided saucepan that will maintain the desired heat. High temperatures can destroy the potency of the plant. While occasional bubbles are OK, the honey should never reach a full boil.
It goes without saying that infused honey is ideal for tea, but adding it to tomato sauce or drizzling it over a spicy piece of fried chicken is a whole new world.
Honey should be stored in a dark cool place, and will last for at least a year. If you keep it in the fridge it will crystalize.
(Caution: Never give honey, cannabis or otherwise, to infants. Although honey is not harmful to toddlers and up, the small risk of botulism in raw honey would be harmful to infants. Unless advised by a doctor, never give any cannabis infused product to a child under 18 years of age. Secure all infused products as you would alcohol or pharmaceutical drugs.)