It’s a wonderland out there at the moment; deep rows of Cannabis plants are swaying in the soft breeze. That special time has come around again for us to prepare and cut some of them down, but only the ones that are top heavy and sticky and their lower stems are thick and hard skinned like tree bark. The smell is intoxicating; a sickly sweet aroma fills the air, as each plant is cut down, trimmed then laid onto large sheets of brown paper.

You must keep a vigilant eye out for molds, if you find any remove all of the affected area and place in a bin bag to go out with the rubbish, DON’T add it to your compost. Wash your hands and get back to work. We have been here all day preparing the Emerald Triangle – Trinity Kush buds they are just about ready to be hung (in a warm room for a few days) and then stripped.

To strip the plants we use a quick strip gadget, which was given to us by Weed World when we were at a book signing for Cooking with Ganja on their stand at Brick Lane Hemp fair in 2008 we still use it today.

You don’t have to use a stripper tool, but it is a quicker way to gather your dried harvest off its stalks, once complete place into dark airtight containers.

Once the hung buds are dry they will be ready to prepare for cooking.

Now we are concentrating on the finer trimming of the buds; make sure that all small leaves are removed and separated so that our cooking weed for the kitchen remains top quality and ready to use.

It is as easy as that, just like magic, however a rewarding harvest has to be kept secret remember there is always some one about who might like to take what you have grown for themselves with no hours of gardening and stripping involved.

So from the garden to the kitchen, now this is more my comfort zone.

175g butter or vegetarian margarine

175g light brown sugar

2 tbs golden syrup

110g hemp seed porridge oats

110g fruit muesli mix

3.5g (1/8^th oz) well ground weed or fine powdered hashish