‘It’s a really light and delicious and uplifting flower’

What’s your favorite cannabis strain for edibles?

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BY ED MURRIETA

What’s your favorite cannabis strain to cook or bake with? For her first cannabis cookbook, San Francisco cannabis chef Corren Carroll used Sour Diesel, a popular sativa-dominant strain that’s widely available wherever cannabis is grown and sold.

But her favorite strain, especially for edibles that’ll be consumed in lively social situations, is Red Congolese, a landrace strain of Mexican, African and Afghani roots whose hallmark effects are weightless euphoria and mental clarity.

“I’m a big fan of Red Congolese,” Carroll said. “It’s hands-down my favorite. It’s a really light and delicious and uplifting flower.”

It’s the ideal party strain.

“With party edibles, I’m a proponent of using uplifting flowers like sativa strains because it is a party and you don’t want people to be couch-locked,” Carroll said. “If it’s edibles for your home use or medicinal uses, then the indicas are better.”

Those cannabis marshmallows on the cover of “Edibles: Small Bites for the Modern Cannabis Kitchen,” co-authored with Stephanie Hua, a San Francisco food blogger and marshmallow edibles company Mellow? They’re made with Sour Diesel for the photo shoot but normally made with Red Congolese for retail sale.

“It’s something Stephanie uses in Mellow marshmallow edibles, a recipe we feature in the book,” Carroll said. 

Loaded with recipes foodies will dig with or without cannabis — roasted red beet hummus, duck meatball sliders, roasted grape crostini with cashew cream and pear-ginger float, all dosed at 5 mg per serving — “Edibles: Small Bites for the Modern Cannabis Kitchen” (Chronicle Books, $19.95) drops in November.  Read my report on “Edibles” and my interview with Coreen Carroll next month in the San Francisco Chronicle.

What’s your favorite cannabis strain to cook or bake with?

Red Congolese, a sativa.