G
Guest
Pesticides. Fake aromas. Mold. And "Other".
The 4 flavor categories of legal Cannabis.
"Other" in a commercial setting can only mean so many things. I always stayed out of the "flushing" debate simply because no one ever said it was N P or K causing the bad flavors. N levels correlate with metabolite quantity, I had always assumed N correlated with metabolite quality as well.
But then I remembered my foremost rule of growing: don't feed in flower. I like doing experiments that no one else does, so I decided to feed a bed in flower. Phosphorus is all it took to wipe out the natural strain smell of every strain and replace them with "dispensary weed" smells.
Not everyone needs to grow like I do to grow clean Cannabis, but in my region, Arizona, maybe they should. I don't believe it's phosphorus destroying the flavor of legal Cannabis. The bed that so readily abandoned its natural goodness within 2 hours of being fed phosphorus, the bed was very light on carbon. Every plant in that bed ended up with a hollow stalk.
Hollow stalks are not a genetic trait
Hollow stalks, like all plant disorders, are blatant indicators of grower error. If you were to check, the plant did not have a hollow stalk while it was a seedling, and likely never in veg. The plant has scavenged material to build flower. Pith does not contain much N. Flower does not need much N. What flower needs is carbon. Pith is mostly carbon. When a plant cannibalizes itself, you have problems. In the case that a plant has cannibalized its pith, it is severely behind in co2 fixation.
So what does carbon deficiency have to do with flavor? These commercial grows run as cheaply as possible. The temps have got to be high, and no one is supplementing a 40 acre greenhouse with c02. The bud sites are so damned starved for carbon, top dressing something like bone meal becomes more of a carbon fertilizer than a phosphorous fertilizer. The slaughterhouse material, or similar phosphorus source, becomes the emergency carbon source that builds the developing buds.
The most obvious example of the outcome: Sour Diesel that smokes like a pack of hotdogs. And Cookies that tastes like "earth", purp that tastes like plastic, etc etc. "Meaty" is not a natural Cannabis strain taste. I don't care what it smells like, garlic, onions, steak, A1 sauce: bud can only taste sweet or sour, like a candy version of whatever it tastes like. Not salty, not meaty, not savory, not umami. If your Garlicbud tastes salty, it's garlic oil. If your Cheese tasty salty, it's coated in Serenade. If your bud tastes meaty, or grainy or cough droppy, or plasticy, it's because you fed it bone meal while it was seeking carbon so desperately that it had began to eat itself from the inside (and also its children had it been pollenated).
The 4 flavor categories of legal Cannabis.
"Other" in a commercial setting can only mean so many things. I always stayed out of the "flushing" debate simply because no one ever said it was N P or K causing the bad flavors. N levels correlate with metabolite quantity, I had always assumed N correlated with metabolite quality as well.
But then I remembered my foremost rule of growing: don't feed in flower. I like doing experiments that no one else does, so I decided to feed a bed in flower. Phosphorus is all it took to wipe out the natural strain smell of every strain and replace them with "dispensary weed" smells.
Not everyone needs to grow like I do to grow clean Cannabis, but in my region, Arizona, maybe they should. I don't believe it's phosphorus destroying the flavor of legal Cannabis. The bed that so readily abandoned its natural goodness within 2 hours of being fed phosphorus, the bed was very light on carbon. Every plant in that bed ended up with a hollow stalk.
Hollow stalks are not a genetic trait
Hollow stalks, like all plant disorders, are blatant indicators of grower error. If you were to check, the plant did not have a hollow stalk while it was a seedling, and likely never in veg. The plant has scavenged material to build flower. Pith does not contain much N. Flower does not need much N. What flower needs is carbon. Pith is mostly carbon. When a plant cannibalizes itself, you have problems. In the case that a plant has cannibalized its pith, it is severely behind in co2 fixation.
So what does carbon deficiency have to do with flavor? These commercial grows run as cheaply as possible. The temps have got to be high, and no one is supplementing a 40 acre greenhouse with c02. The bud sites are so damned starved for carbon, top dressing something like bone meal becomes more of a carbon fertilizer than a phosphorous fertilizer. The slaughterhouse material, or similar phosphorus source, becomes the emergency carbon source that builds the developing buds.
The most obvious example of the outcome: Sour Diesel that smokes like a pack of hotdogs. And Cookies that tastes like "earth", purp that tastes like plastic, etc etc. "Meaty" is not a natural Cannabis strain taste. I don't care what it smells like, garlic, onions, steak, A1 sauce: bud can only taste sweet or sour, like a candy version of whatever it tastes like. Not salty, not meaty, not savory, not umami. If your Garlicbud tastes salty, it's garlic oil. If your Cheese tasty salty, it's coated in Serenade. If your bud tastes meaty, or grainy or cough droppy, or plasticy, it's because you fed it bone meal while it was seeking carbon so desperately that it had began to eat itself from the inside (and also its children had it been pollenated).
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