Girl Scout Cookies
Girl Scout Cookies is an indica-dominant hybrid with a strong sativa component (40:60 sativa/indica ratio). This strain can reach THC levels of up to 28%, meaning it’s one of the most potent strains available to medical marijuana patients. This strain provides the best aspects of both sativa and indica, and the high is powerful, happy, and euphoric, but with couch-lock body effects and feelings of lethargy. Girl Scout Cookies tastes sweet and earthy, and it smells much the same. It’s most effective at treating anxiety, stress, and depression, though it’s also good for appetite. Dry mouth is the only likely adverse effect, though others are possible. This strain began as a crossbreed of OG Kush, a near-even hybrid; Durban Poison, a pure sativa; and Cherry Kush, an indica-dominant hybrid. Girl Scout Cookies first appeared in California and is now one of the most popular strains in North America, where sells best on the West Coast and in Michigan. The high lasts for hours, making Girl Scout Cookies a good deal in most places. It can be difficult to grow, but it’s fast becoming a staple among home cultivators.
Very little is known about the origin of Girl Scout Cookies. The only certainty is it was bred in San Francisco, California, sometime in the last couple of years; perhaps 2011 or 2012. The strain was developed by a Nor-Cal group of associates known simply as the Cookie Family. From there, different phenotypes (some perhaps bag-seeds) have been distributed throughout the United States. Most notable of this array of Girl Scout Cookies is the “Forum Cut”, made available through internet networking amongst breeders.
Girl Scout Cookies has a tall, branchy, OG-like structure, leaning towards the appearance of a true kush. It has dark leaves that turn black with a complete cold-water flush and have extremely long, thick, wine-red petioles, or leaf stems, that are actually longer than the leaf is in length.
From the two disclosed parents, Durban Poison and OG Kush, there are taste elements of skunky peppermint and the slightest lemon zest. The “F1” unknown parent may be responsible for the yeasty bread-like taste that dominates the pallet. Cherry, Lemon, Mint, Sweet, Woody