Cannabis Butter-Dipped Radishes
- ¼ cup butter
- 25 mg THC RSO
- 1 tablespoon fresh chives, minced
- 1 tablespoon fresh tarragon, minced
- 1 tablespoon parsley, minced
- 1 tablespoon fresh dill, minced
- Grated zest of 1 lemon
- 1 pint breakfast radishes, washed and trimmed
- Sea salt
In a small pot, gently warm butter over low heat; add RSO, stirring until dispersed. Cool to room temperature. Combine chives, tarragon, parsley, dill and lemon zest in small bowl; set aside.
Dip radishes in butter to coat; set on a tray for 5 minutes to cool. Repeat dipping/cooling 2 more times. After third dip, roll radishes in herb mixture; sprinkle with sea salt. Makes 4 servings at 6.25 mg THC each.
Recipe by David Yusefzadeh
Note: RSO is powerful medicine with a powerful taste. Though it’s commonly administered sublingually, it goes down a lot easier with good food. When applied with a syringe, it also allows one of the most precise methods for controlling the dosage in your food. You can buy lab-tested RSO in most dispensaries, or make your own here.
Photography by Eva Kolenko
Food styling by Adam Pearson
Prop styling by Stephanie Hanes