With the coming legalization of marijuana and the medical uses continuing I decided to post a couple of recipes I found in an herb book, Field Guide to Herbs & Spices by Aliza Green. The entry on Cannabis I found very intriguing. The use of Cannabis in cooking has been a regular practice for centuries. Several cultures have used the uncultivated marijuana plant to cook with, using the seeds, leaves, and stems. In India the uncultivated marijuana stems and leaves are liquefied, called Bhang (bang) to refer to the Bengal Cannabis variety. Bhang is served with yogurt and a blend of sweet spices. Another common dish is a Moroccan recipe, Majoun. Then of course there is the all too familiar Jamaican Ganja, more potent and created from the resinous tops of the Cannabis plant. (Field Guide to Herbs & Spices)
Marijuana used medicinally has a lower tetrahydrocannabinol (THC) level than that used to get high from. THC is the component that gets you high, thus the reason why varieties such as Ganja are so powerful, greater THC content. Not all marijuana is created equal. Medical marijuana has a higher content of cannabidiol which cancels out the THC, the cannabidiol is the active ingredient that reduces inflammation, thus reducing the pain. Where THC is the psycho-active ingredient in Cannabis that creates hallucinations and a high in recreational marijuana, medical marijuana does not have the same effect. (See References)
For those who are still learning there are several articles available that will help you to understand the vast differences. I am not condoning legalization of marijuana, especially the use of psychoactive varieties. But I do understand the need for medical marijuana. Who can tell the difference? Is the government going to go from clinic to clinic and home to home testing the marijuana to ensure it is medical and not recreational? Also, smoking anything causes lung and heart problems. Since I cannot defeat the process here are some recipes and information for using Cannabis as a seasoning herb in your cooking.
Moroccan Majoun Recipe (from the book: Field Guide to Herbs & Spices)
!/4 ounce of marijuana tops: remove seeds and stems, dry the leaves and crumble.
Using a skillet, no oil or water, toss the leaves in to toast over lowest heat, when the aroma is released take off the heat.
1/4 c raisins
1/2 c walnuts, chopped
1 tsp ground nutmeg
1 tsp ground anise
1 tsp ground ginger
1/2 c honey
1/2 c water
1 tbsp butter
Mix all ingredients (except butter), pouring the water over last, Add more water as needed so the mix is not too dry. Pour into your skillet, let simmer until the mix is soft and thick. By hand mash until well blended or using a food processor use at least four pulses. Your mixture should be well blended and consistent. Stir in 1 tbsp butter.
Spoon into a jar, seal and refrigerate. Majoun will keep for 2 to 3 months in the refrigerator.
Uses: as a spread on crackers or cookies, also used a stuffing in cookies.
You can add marijuana seeds to bread before baking as you would sesame seeds.
For more Cannabis Recipes:
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