GOD’S GREEN CRACK
God’s Green Crack is a balanced hybrid strain bred by Jordan of the Islands, who wanted to lighten up the heavy effects of God Bud with a high-flying Green Crack sativa. The indica and sativa parents work together to deliver a duality of head and body effects that lift the mood while relaxing muscles. Its buds take on a deep purple coloration toward the end of its maturation, especially when raised in lower temperatures.
Not content to let Green Crack or God Bud hoard all the controversy for themselves, hybrid God’s Green Crack mashes together the names and genetics of those two strains to create a provocative new variety. God’s Green Crack offers well-balanced effects and colorful flowers. Its THC content has been measured at high levels, ranging from 19% to 25%.
Although God’s Green Crack may have a bombastic name, its flowers more than live up to its promise. The buds are medium to large in size and have a rounded, slightly tapered shape, like miniature pinecones. They have a characteristically indica structure, with narrow leaves that curl tightly inward toward their central stems. The leaves themselves are a dark shade of forest green, although occasionally, they will show patches of purple as well due to high concentrations of anthocyanin pigments. Finally, translucent white trichomes and curly orange pistils make these colorful flowers even more eye-catching.
Fans of this strain also give the strain high marks when it comes to flavor. A first whiff of the cured flowers will likely detect a woodsy and slightly herbal aroma, with hints of sage or eucalyptus. Closer inspection may pick up on sharp citrus notes as well. Breaking open or grinding up these flowers gives off a rich, hashy scent that may be passed on from parent strain God Bud. When God’s Green Crack is burnt in a pipe or a joint, it gives off a thick and incense-like smoke that is nevertheless very easy to inhale. On the exhale, this smoke tastes woodsy and slightly floral. Notably, despite its purple hues, this strain does not have any discernible grape flavors; this is because the plant’s color and its aroma are determined by separate chemical compounds, called pigments and terpenes, respectively.