Myrcene and Cannabis

Jill/ April 25, 2017/ Recipes, Terpenes/ 3 comments

Myrcene is one of the most common terpenes found in cannabis. It’s commonly believed that myrcene helps THC pass through the blood-brain barrier more efficiently, which results in a stronger, faster high. While the scientific evidence for this is limited, it’s hard to discredit the vast number of people who have experienced this phenomenon.

Therapeutic Uses of Myrcene

Other Sources of Myrcene

  • Hops
  • Mangoes
  • Lemongrass
  • Thyme
  • Basil
  • Verbena
  • Bay leaves

Myrcene as a Functional Ingredient

medicine box peanut butter banana goo dropThe Gold Country Afgoo that we use in our truffles and tinctures is relatively high in myrcene. That’s part of what makes our chocolate truffles such a great way to wind down at the end of the day. We wanted to compliment the naturally relaxing properties of both THC and myrcene, so we designed our Peanut Butter Banana truffles with some complimentary ingredients.

First, we started with a high-quality dark chocolate (Valrhona) and added some peanuts, which are high in magnesium. Magnesium can help fight anxiety, which can help many people relax and get some rest. Next, we wanted some tryptophan, which has been shown to help people fall asleep. Bananas are a natural source of tryptophan, and they’re delicious with chocolate and peanuts.

We want our products to be more than just tasty snacks; we want them to contribute to the health and well-being of the people who use them. That’s why we select functional ingredients that promote the entourage effect that makes cannabis greater than the sum of its cannabinoids and terpenes.

How to Eat More Myrcene

Try this limeade recipe from In Vegetables We Trust. Instead of chilling this, you could omit the lime juice and drink it as a tea. Try adding your favorite tincture for an extra boost of myrcene.

Lemongrass, rosemary and thyme limeade

Ingredients

  • 2 stalks lemon grass, crushed, trimmed, outer leaves peeled and cut into strips
  • 2 big sprigs rosemary
  • 3 sprigs thyme
  • zest of one lime
  • 3/4 cup unrefined golden caster sugar
  • 4-6 cups water
  • 1 cup of fresh lime juice (about 6+ limes)

Directions

  1. Add the about 2 cups of the water (or all the water if you’re going to drink it warm), lime zest, lemongrass, thyme and rosemary to a pan and heat to infuse the water with the herbs (about 5 minutes).
  2. Strain out the lemongrass, rosemary, and thyme.
  3. Add the sugar and bring to a boil.
  4. Once the sugar is dissolved remove from heat.
  5. Add the remaining water and the lime juice (if drinking cold).
  6. Chill and garnish the limeade with extra sprigs of herbs and sliced limes/lemons. (Optional.)

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3 Comments

  1. I ate lemongrass, for the first time, in some amazing soup Gerry made a couple months ago! I’d try this recipe

    1. I love lemongrass! I’m glad you had the chance to try it — we’ll have to add this to the list for July.

  2. Pingback: Terpene Spotlight: Ocimene - Medicine Box

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