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What Herb To Use?


Rashore

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I've been looking at a lot of recipes lately.. And mj is often just described as good stuff.

 

There is a whole realm of bud out there with food names of berries, lemon, apricot... And I don't know jack diddly about strain names.

 

So, any cooks out there that can suggest specific strains that they prefer for cooking? Are there strains that taste better or work more effectively rendered out into food? Is there bud that is just too good to be used up in cooking and should be applied otherwise?

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