Step 1

Grind the cannabis. You can include the entire plant, just the flower, a little bit of both—this is all a matter of preference. Just keep in mind that anything small enough to fit through the strainer will end up in your finished product, so again, do not grind your cannabis into a fine powder.

Step 2

Combine oil and cannabis in your double-boiler, slow cooker, or saucepan, and heat on low or warm for a few hours. This allows for decarboxylation (activation of THC) without scorching (which destroys the active ingredients). In all cases, a small amount of water can be added to the mixture to help avoid burning, and the temperature of the oil should never exceed 245°F. Cooking can be done a variety of ways:

Step 3

Crock pot method: Heat oil and cannabis in a slow cooker on low for 4-6 hours, stirring occasionally.

Step 4

Double-boiler method: Heat oil and cannabis in a double-boiler on low for at least 6 hours (8 is better), stirring occasionally.

Step 5

Saucepan method: Heat oil and cannabis in a simple saucepan on low for at least 3 hours, stirring frequently (a saucepan is most susceptible to scorching).

Step 6

Strain and store the oil. Do not squeeze the cheesecloth; this will simply add more chlorophyll to your oil. All remaining plant material can be discarded or used in other dishes if desired. The oil’s shelf life is at least two months, and can be extended with refrigeration.