These small containers of seasoned cannabutters -- the sweet and the savory -- make great gifts. (Bruce Wolf, The Cannabist)

Video recipe: How to make sweet and savory cannabutters from scratch

My goal for the day: Make some seasoned cannabutters, good for medicating and tasty for snacking. It helped that one of my grower friends was coming over to give us a harvesting lesson on three lovely plants.

And seriously, aren’t these ladies just the loveliest?

But I must say, harvesting these plants was a tad tedious. But after smoking some already dried and cured J1, I could have sat there all day. And I did. Some good friends, great music, yummy treats and now we have nine ounces of weed drying on the rack.

Dry, cure and use — woot! I love my weed.

My medibles products, produced under the name Laurie and Mary Jane and sold in Oregon dispensaries, are made with canna-oil or cannabutter. Occasionally I try my hand using RSO (or Rick Simpson Oil), but that’s not how we normally roll. One of the things I like to do when I make a batch of butter is fill a couple of small jars with some form of seasoned butter. Sweet or savory, it’s an easy way to medicate. And very tasty.

I mix the butter with some preserves or fresh fruit and spread it on toast or a muffin. There’s a place in town that makes an amazing corn muffin, and that is a magnificent base for the sweet butter. I also make a savory cannabutter, mixed with garlic and fresh herbs. On a popover, it’s crazy good. Try it on a baked potato, toss with pasta or make some garlic bread. Double or triple it if you like. These always make great gifts.

Note: You’ll always start with our standard cannabutter recipe, which can be found here.

Strawberry butter

Makes about 10-12 servings

½ cup cannabutter, softened

2 tablespoons sugar

1 tablespoon strawberry preserves


1. In a small bowl whip the softened butter with the sugar and preserves. Keep in the fridge.

Garlic herb butter

½ cup cannabutter, softened

1 clove garlic, minced

1 tablespoon parsley, chopped

1 tablespoons scallion, chopped

Salt and pepper to taste


1. In a small bowl whip the softened butter with the garlic, parsley, scallion and salt and pepper. Keep in the fridge.