Cooking Recipes for Medical Marijuana Edibles

Cooking With Medical Marijuana - Canna Kitchen Background:

Canna Butter

The Basics

The medicinal effects of medical marijuana won't work if the medical marijuana is eaten without preparation. This is because THC (the active compound in marijuana) is fat soluble and not water soluble. The digestive system is unable to digest THC directly.

So most medical marijuana related recipes call for the making of a certain quantity of "Marijuana Butter" or "Canna-Butter", which is then used as a replacement for standard butter
in a cooking situation.

With any edible medical marijuana, it is very important to use fat (oil, butter, milk). For example since it is impossible to get any effects from pot tea alone you will need to add some milk.

Making cannabutter is actually a simple concept. Basically you just melt the butter with marijuana. Strain the marijuana. Then re-solidify the butter, which is now cannabis infused. Canna butter can now be used in any recipe that calls for butter or oil.

The Significance of Decarboxylation

When you smoke or vaporize marijuana, the heating process decarbs the cannabis creating water (H20) and carbon dioxide (CO2); this process is called decarboxylation and converts THCA into THC which is the active molecule in marijuana. Unprocessed cannabis contains a lot of THCA which needs to be decarboxylated or decarbed to provide the best effects of your medical marijuana. The bottom line in decarboxylation is slow cooking at a temperature of 250F.


1 lb of salted butter or 4 sticks (make sure it is salted)

salted butter for marijuana butter
1 ounce of dried cannabis flower (1 lb. of butter (4 sticks) can absorb 1 oz. of cannabis) Ground marijuana
Method One - Stove Top
  1. Add 1 cup of water and 1 lb of salted butter into a stock pot or sauce pan and let it melt and begin to simmer on low. Adding water helps to regulate the temperature and prevents the butter from scorching.
  2. As butter begins to melt, add in your ground cannabis product.
  3. Maintain low heat and let the mixture simmer for 2-3 hours, stirring occasionally. Make sure the mixture never comes to a full boil.

Method Two - Slow Cooker/Crock Pot
  1. Turn slow cooker onto low and add in 1 cup of water, 1 lb of salted butter, and 1 ounce of ground cannabis flower. 
  2. Cover slow cooker and let simmer on low for 8 to 24 hours, stirring occasionally. When it comes to infusing butter, the longer you let the cannabis product simmer, the more cannabinoids will be infused into the final product.


After allowing the cannabis infused butter to simmer for the desired time (we recommend at least 60 minutes), pour the hot contents into a microwave safe container using a cheese cloth or fine mesh strainer to strain out all plant products from the actual butter mixture. Use a spoon to press the plant material in the strainer or squeeze the cheese cloth to get as much of the liquid canna butter as possible. You can discard leftover plant material. Seal the container and refrigerate overnight to allow the butter to fully re-harden. Once hardened, the butter will separate from the excess water. Lift the canna butter from the water and discard the water. The canna butter is now ready to use in any of your favorite recipes. Never use a microwave to soften the butter. If the butter is too solidified let it soften at room temperature before using.