Finally, the day has come to reap the rewards of all our hard work. After a week and a half of flushing the plants with filtered, ph’ed water, they are ready to cut down. The best time to cut is first thing in the (plants) morning. You want to get them within the first 10 minutes of the light turning on, while all the trichomes are stretching upward, before they begin to hide from the light and heat of the day. Strains vary in flowering time, my Chem D is an indica heavy hybrid, and finished in 8 weeks, some sativas can go as long as 12 weeks. A general rule of thumb is to watch the hairs. When about 50% of the hairs have turned from white to orange, the flower is done, and its time to flush.
Flushing can run anywhere from 4-10 days, depending on the gardener’s patience. I personally flush for as long as possible to make I eliminate any leftover nutrient smells or tastes. If you have ever smoked an un-flushed bud (I have many a time purchased un-flushed medications from reputable dispensarys…), you probably noticed one or more of the following: it smelled a bit like fabric softener, it tasted unpleasant and burned the throat, the ash from the finished bowl is black instead of white. If you haven’t come across such nug, consider yourself lucky, it’s gross. Commercial flushing products are also available, I have used Botanicare’s Clearex, I have also heard people swear by Advanced Nutrients Final Phase. They work well, and cut your flush time by a third, but if you are patient, water works just as well. Also pH’ing your water with a fresh lemon will help the plants break down the residual nutrients.
When you are ready to cut your babies down, be sure to clear your schedule for several hours. When you harvest, you want to remove extraneous leaves, they slow down the process, and are only full of chlorophyll. Trim off any leaves without visible trichomes. Also be sure to remove any necrosis (brown dead spots) as they will begin to mold during drying and curing. The best approach for trimming is turning the bud upside down, this exposes the stems, snip the stems, and the leaves will just fall out.
Drying should take place in the same climate as flowering, 68* 50% humidity. However, you want to minimize exposure to light, as it will begin to degrade the cannabinoids. Drying should take 1-2 weeks to allow the plants moisture to evaporate evenly, taking all the chlorophyll. If it dries out too fast, chlorophyll deposits will make your flower taste like grass. Let the plants dry on a laundry line in a dark room with stable humidity, and good air circulation. I have read that on larger farms, tomato cages are used as a drying rack. The buds are done drying when the stems snap instead of bending. If after 2 weeks they are still not dry, place them in a brown paper bag overnight.
Curing is one of the most important parts of the whole process. This is where you make or break the smell and taste of the buds. Once fully dry, cut the buds away from the stems, and place them in glass mason jars. You want your herb to be snug, but do not pack it down. Store the jars in a cool dark place. The jar should be opened 10-15mins every 6 hours for 1-2 weeks for optimal trichome maturity and flavor.
And without further ado…here’s my harvest


