The possibilities get even wider, though, if you’re a home grower with even more stems lying around. When you strip trunks and main branches of their much longer fibres, you can start making decorations, baskets, and even yarn if you work at it long enough!
Even on the small scale, stems and small stalks can be stripped of their outer fibre. This process, called decorticating, involves one of the most sophisticated tools out there: your hands. Held together by a cellulose matrix, these fibres need to be rubbed between the fingers to be separated into individual strands. These individual lengths of fibres can be twisted into tough lengths of raw twine. If you save up enough, you’ve got tons of creative possibilities! Might we suggest a tasteful homemade bracelet?
Similarly, if you want some quality bubble hash, the first step is freezing the stems. Rather than shaking, though, you’ll be throwing these in a blender. Use the blender method recipe from our full guide to making hash—just replace “flowers” with “stems”. If you follow all the right instructions, repeating the process about 4–5 times, quality bubble hash will be in your future.
If you have enough broken-down stems to fill up half a saucepan, then THC-infused butter is on the menu! Replacing stems for buds in this cannabutter recipe will produce a similar product, but with a much milder effect. Where the recipe suggests “28g of flowers”, replace with “as many chopped stems as possible”. Using your butter in culinary creations will add a nice buzz to any course.
To get started, you’ll need a healthy handful of stems that have not been rubbed for hash. Start off by putting 450ml of water and a tablespoon of coconut oil into a small saucepan. Chop and add your stems and slowly bring to a gentle, but not rolling, boil, stirring continuously. Let them boil like this for 7 or 8 minutes, as the fluid needs to reduce. Strain out your stems, let the mixture cool for a bit, and enjoy!
Capping things off, you can even use your stems to grow yourself some more cannabis! Specifically, you can use a wood chipper (or another processing method) to turn the stems into a reliable mulch. This will protect the soil under it, making sure plants keep as much of their rainwater as possible. There’s a lot more information to cover when it comes to properly applying mulch in the growing process, but we hope to have sparked your interest in the idea!
You might not think about it often, but there’s a good bit more you can do with cannabis outside of enjoying its effects. It’s a natural plant material like any other, and that means it can see a lot of use in arts and crafts!
Although there is still THC and other cannabinoids in cannabis stems, the trouble is getting them out. In theory, you could simply grind it up and smoke it. However, smoking it raw will taste extremely harsh and likely cause headaches and no high. That’s why learning how to make weed butter with stems is so great, as you can enjoy the high from the weed stems without any nasty side effects!
Cannabis-infused butter, or cannabutter, is the gold standard when it comes to making weed edibles. Did you know that cannabutter can be made with weed stems? If not, no worries! It’s just as easy as making regular cannabutter, and a great way to utilize resources when times are scarce.
High THC Strains
Other than the obvious fact you’re using stem instead of bud, making weed butter with stems is entirely the same as making it from flower. It’s a simple process, if a little time consuming, so gather everything you need and let’s learn how to make pot butter with stems!
The first step to making stem cannabutter is converting the THCA into THC to make it readily available to the human body. To do this, lay your ground-up stems on a baking tray and put in the oven for 40 minutes at 100-110°c. This activates the THCA by decarboxylating it and converting it to THC.
Now the waiting begins. The longer you leave it for, the stronger it will be. However, 3 or 4 hours will be enough time to create a decent potency. Stir every 15 minutes or so and add 50ml of water every hour of simmering, or when you notice there’s only butter and stems left in the saucepan.