Medical marijuana has provided solace for Californians with chronic pain, nausea, lost appetite, and other problems due to injury and disease. But not everyone wants to ― or even can ― smoke the stuff. Old-school edibles often contained prodigious amounts of the cannabis plant's fibrous leaves or worse, stems and seeds, resulting in baked goods that took on the texture and flavor of a jute rug. (So we're told.) But with the advent of legal outlets, a few enterprising cooks are refining recipes and producing medical edibles that are downright desirable.
Note: The following items are distributed via licensed dispensaries in accordance with California Health and Safety Code sec. 11362.5(B)(1)(A) & 11362.7(H), Prop 215, and S.B. 420. They are intended for consumption by persons with a prescription only and should absolutely be kept away from children.
Tetrahydrolcannabinol (THC), the compound in marijuana that has tonic properties, is best extracted in fats rather than water, so butter or oil can be used to create an infused base that delivers all the potency and none of the cardboard-y texture, since the solids are discarded. In fact, San Francisco's Seventh House offers infused artisanal olive oils that you can use in your own cooking. Infused with herbs ― other than the one you're thinking of ― a little dollop in your regular cooking oil will add a certain, shall we say, je ne sais quoi.