In the world of weed, edibles are one of the most popular vehicles for recreational and medical marijuana consumption. That’s because edibles, unlike smoking and vaping, do not cause any form of lung irritation.

As a matter of fact, they’ve been deemed as a significantly safer alternative to smoking and vaping, especially amongst medical patients seeking inflammatory or pain relief. While marijuana contains many healing properties, most patients prefer edibles as they can reap the plant’s benefits without ingesting carcinogens that come from smoking a joint or pipe. Harsh smoke and vapor can penetrate your lungs resulting in an unhealthy buildup of tar.

The marijuana food market is expanding, and the variety of edibles is vast. However, many can also be made in the comforts of one’s home, while being just as potent and delicious.

Related Article: What are Edibles? Guide for Dosing and Making Marijuana Edibles



For the D.I.Y. Crowd

Cannabis infused cooking oil or cannaoil is the foundation for a variety of recipes that use regular oil in efforts to achieve psychoactive effects.

Cannaoil is an extremely versatile medium that acts as a great introduction to cooking edibles. It can be used to bake cakes, make desserts and even sauteed vegetables to cook up a stoney stir fry. The options are limitless with cannabis infused cooking oil. The best part is that the dosage can be tailored to your personal tolerance.

This article will introduce a simple recipe for crafting that perfect cannaoil for your edibles. Let’s get started!



The end result of all recipes is only as good as the ingredients that go into it. Aim to include quality and fresh cannabis flower or bud to ensure your cannaoil turns out amazing.

The cooking oil of your choosing can very much dictate the level of potency, versatility and, of course, taste of your edibles. Most decide to use olive oil as it’s a staple in the kitchen. In essence, it can be applicable to an array of recipes. Coconut oil, on the other hand, offers a much milder taste.

  • 1 cup of grounded cannabis flower (less for a more milder potency)
  • 1 cup of cooking oil


  • 1 strainer
  • 1 grinder
  • 1 double boiler/ slow cooker/ saucepan



Step 1: Grind

The first step is to grind your cannabis flower or bud using your grinder. It’s important to note that you do not want to over grind your herb as it may be small enough to filter through your strainer and end up in your finished product. As such, avoid grinding your cannabis too finely.

Step 2: Decarboxylation

Decarboxylation is the most crucial step. This process helps ensure that the marijuana’s psychoactive properties are activated and that your cannaoil yields potency. Combine your cooking oil and grinded cannabis into either your double boiler, slow cooker or saucepan.

The temperature at which to cook your mixture should never exceed 245°F or 118°C. If you are cooking using a double boiler, set it to low and let it cook for at least 8 hours. On the other hand, if you are using a slow cooker, you may cook your oil and bud for 4-6 hours while stirring your concoction on an occasional basis. Lastly, for those that prefer a more speedy process, a simple saucepan may be your best bet. Cook on low for at least 3 hours and stir frequently as this method is more susceptible to scorching.

Whether you choose to cook with a double boiler, slow cooker or saucepan, preventing your mixture of oil and bud from burning can be fairly tricky. In that regards, water can be added to avoid this.

Step 3: Strain

The final step is to strain and store your oil for future use when making edibles. The average shelf life for your cannabis infused cooking oil is two months but this can be extended if refrigerated.

Happy canna-cooking!