🪷Baba’s 2024 Garden🪷

[gedLang]

It is wonderful to see all your plants, you are clearly a good steward for these lines. How do you avoid cross-contamination if you are open pollinating? And where is the Peruvian line from?

 

[Baba Karuna]

It is wonderful to see all your plants, you are clearly a good steward for these lines. How do you avoid cross-contamination if you are open pollinating? And where is the Peruvian line from?

Thank you my friend

Every year I choose what line I want to use for pollen and then I grow out a bunch of seeds and choose multiple males from that line and match them to multiple choice females of the same line. I collect pollen by hand for storage (to use in later projects) and let the males pollinate before culling them. Depending on the year, I have various gardens going to allow for the production of multiple lines without cross pollinating. I do have other females in the garden from different cultivars that will also receive the pollen but I only allow males from one line at a time. I am blessed to live in a location where growing year round is possible. This allows me to breed to my hearts content

The Peruvian I collected personally deep in the jungles of the Ucayali region of Peru

🪷Om Śivkarmāstu🪷

 

[gedLang]

Thank you for the reply! I was inspired by your thread to pick up a pack of the Sinai from RSC. Looking forward to growing it out!

 

[Baba Karuna]

Thank you for the reply! I was inspired by your thread to pick up a pack of the Sinai from RSC. Looking forward to growing it out!

Very happy that you got yourself some Sinai. There are some truly amazing gems to found within that gene pool. I have been blessed to find the peachy, rose water perfume expressions that I have come to love so dearly but others have found cat urine expressions that they claim are spectacular Last I heard the seed stock they have is still from the original release so I am excited for you to discover something unique and special

🪷Om Dhana Dhānyasamrddhirastu🪷

 

[Baba Karuna]

Had to harvest my Jack Herer x Sinai x Waziristani today because some unseasonably early rain come through a few days ago and two top colitas started to get a little bit of mold . Even though I primarily grow heirlooms/landraces (my true passion) my wife enjoys some of the old 80s/90s classics like the Jack so this one was for her. Came out super nice very pungent poopy diaper, hashish, a touch of fruity sweetness and very floral. Only lost around 1/4 oz to the mold I’m guessing. I have it drying on the rack and plan to con it tomorrow or the next day depending on how quickly it dries

I pray all my friends on here are enjoying the harvest season mold free

🪷Om Arișțanirasanamastu🪷

 

[Baba Karuna]

Hari Om

Some shots of todays harvest Ethiopian

Woody, bright, citrus, and fresh scent. Light and smooth.

Got her on the rack and will cob her in a few days

 

[Baba Karuna]

A few more shots from the past few days

 

[Baba Karuna]

Himalayan and Afghani based genetics

These are some of the stickiest plants I have encountered even lightly caressing them leaves my fingers coated in resin super sticky and delicious scents of citrus, grapes, sugar, and cream

🪷Ete Gandhapuşpe Om Namo Nārāyaņāya Namah🪷

 

[Baba Karuna]

Banana Petal Cob Update:

Opened the bag today and the cobs were still moist and smelled sweet with a very subtle hint of banana essence on top of the herbs grape, incense, and lightly pine.

It has been almost 4 months since I placed the cobs into a cool and dark environment to age. They are now taken out to dry completely before resealing and leaving to dry cure for another 6-9 months. The cob can used for eating or smoking once it is dry. However, allowing time for the herb to mature and develop incredibly complex effects of true depth requires patience. If you can leave it for 6-9 months you will have truly spectacular herb.

🪷Om Śāntirastu🪷

 

[flower~power]

Banana Petal Cob Update:

Opened the bag today and the cobs were still moist and smelled sweet with a very subtle hint of banana essence on top of the herbs grape, incense, and lightly pine.

It has been almost 4 months since I placed the cobs into a cool and dark environment to age. They are now taken out to dry completely before resealing and leaving to dry cure for another 6-9 months. The cob can used for eating or smoking once it is dry. However, allowing time for the herb to mature and develop incredibly complex effects of true depth requires patience. If you can leave it for 6-9 months you will have truly spectacular herb.

🪷Om Śāntirastu🪷

Nice grow. Do you prefer to smoke the cobs? or eat them? Also, do you smoke straight flower?… what about hash? Peace …

 

[Baba Karuna]

Nice grow. Do you prefer to smoke the cobs? or eat them? Also, do you smoke straight flower?… what about hash? Peace …

Thank you my friend

I prefer eating them, I only need to chew 0.25-0.5g to have a long lasting, high vibe experience I have enjoyed smoking as well but lately it feels better to not inhale anything. My wife enjoys using them in the volcano

I do not smoke non fermented flower. Growing up in the East with traditional hashish I became spoiled by the smoothness of smoking traditional style cures. I experience regular dried flowers as being too harsh in comparison and the effects less complex and enjoyable. I really enjoy hash but have been focused on fermenting herb. So it has been a while since I made hash but when I did I always used multiple plants to replicate the technique used by the farmers who crafted the blessed hash of my youth. The mixed cannabinoid profiles created that complex, mellow and powerful effect that I loved back home. Also, the varying cannabinoid ratios within each area of the hash made it easier to prevent tolerance build up

🪷Om Śivamastu🪷