An overview of the Pinkleberry variety from Green Source Garden

Amid the wooded foothills at the junction of the Siskiyou and Cascade mountain ranges, a steep terraced hillside garden shines in row after row of dazzling, bursting cannabis in full bloom.

On this south-facing slope in southern Oregon, the puffy colas glow with vigorous vitality as they bask in the morning sun. A kaleidoscopic painting shines in vivid green tones, splashed with bright yellow fennel and dotted with sumptuous purple buds radiating with flowery fuchsia pistils.

The brilliant-hued grape varieties exposed to Gardens of the Green Source did not acquire their exotic coloring by accident. Co-owner Elizabeth Luca-Mahmood says a joking motto here is, “If it’s not pink, it stinks better!”

“And if you have a stinky pink pimple, that’s what we call a lingering stench,” she says. “The Pinkleberry is a stench candy. “

Overlooking a stunning view from the top of the hill, the thick magenta blooms of Pinkleberry are almost unbelievably luscious. Because these plants are grown from seeds, each is a unique individual with slight variations from its sisters.

“I love watching it grow, and the smell is all pinch and so good, and then you have this deep relationship with it when you smoke it,” says Luca-Mahmood. “[The high is] really zingy, heady, active. It makes your brain fly, which I love when I’m cleaning the house, or I need to go out and do a monotonous chore or something. I love this zinginess.

Her husband, Nick Mahmood, says the original genetics of Green Source Gardens are primarily derived from a handful of Blackberry and Afgoo seeds obtained in Mendocino County in Northern California several years ago. The development of Blackberry ultimately produced the striking blend of pink and purple that sets Pinkleberry apart.

A close-up photograph of Pinkleberry in a shallow depth of field shows the brightly colored tendrils of this floral variety.

Charm the bees and dragonflies

These magnificent specimens have become famous on Instagram, with glamorous snaps regularly garnering thousands of likes from over 40,000 followers.

As surely as fennel attracts butterflies and bees, the blazing flowers of Green Source Gardens attract the attention of admirers.

Among those drawn to the pretty pink images are Kelly Dunn and Josh Sarvis of Dragonfly Earth Medicine, who share a passion for breeding colorful plants.

Dunn remembers how she and Sarvis stumbled upon Green Source Gardens via Instagram and quickly realized they were soul mates.

“We were like, ‘Wow! These people were market gardeners, just like us. ‘ “, she says.

Dunn says that when she and Sarvis traveled from British Columbia to the 2015 Emerald Cup in California, they visited several farms they believed to be “really regenerative,” including Green Source Gardens.

A tall purple plant springs up against a backdrop of the Oregon mountains.

“We’re a little picky about who we trust with our genetics,” says Dunn. “We want to know that they are going to be cultivated with pure cultivation practices and the utmost respect.”

Green Source Gardens and Dragonfly Earth Medicine both exemplify an approach that goes beyond organic to produce the cleanest cannabis possible using methods that improve ecosystem health.

When Dunn and Sarvis first met the Mahmoods, they knew Green Source Gardens was a perfect fit for Dragonfly Earth Medicine’s “DEM Pure Certificate”, which recognizes farms that meet the highest standards of regenerative cultivation practices.

After exchanging seeds, the couple grew a few varieties from Green Source Gardens at Dragonfly Farm.

Dunn said she was particularly pleased with Willy’s Goo, describing it as “extremely purple”, with an aroma of “crushed grapes and dusty cedar cupboards.”

The first harvest

Meanwhile, back at Green Source Gardens, Dragonfly Earth Medicine’s White Grapefruit x Tangilope is maturing alongside Chem 4 x Pinkleberry.

“This is the combination I wanted,” says Luca-Mahmood. “The structure and density and resin of Chem 4 but you get the roses of Pinkleberry.”

One plant in particular catches his eye.

“Oh, this one is amazing,” she said, pointing to the impressive specimen. “It got so big! Look at this! “

Nick Mahmood examines it carefully, leaving the tip of his nose sticking with resin.

“It smells like Chem 4,” he says. “It smells wet, disgusting and wonderful of Chem 4. It’s so disgusting; I love it! Doesn’t that smell like an ancient ship full of rotten limes? “

A vibrant purple Goo Tang plant from the mountains of Oregon.

On the farm, over 900 cannabis plants are interspersed with a cover crop of comfrey as well as pineapple, salad burnet and wild plantain.

Since Green Source was licensed for recreational production by the Oregon Liquor Control Board, they are no longer limited by the number of plants. Now they are free to grow as many as they want in a defined area, which has always been their dream.

“It’s a better way to work because you can produce thousands of startups instead of a few hundred,” says Luca-Mahmood. “So you can really experience the diversity and genetic spectrum that exists in your seed bank. It gives us a lot more opportunities to develop varieties, so we have grown smaller plants here, but in much higher numbers.

And unlike the massive trees that can be found on many potted farms, these are modest-sized bushes.

Luca-Mamood says she likes small plants because they require little to no training and are easier to harvest.

“They’re healthier because they’re not trying to maintain this giant structure,” she says. “And they still bloom very well.”

It’s the end of their first season on this earth, so it’s all an experience. Last year when the Mahmoods acquired the property, it was a barren hill that had already been mined for gold, heavily mined and overgrazed by pastoralists.

Analysis of the soil indicated that it was free from chemical contamination, but the serpentine rock made it less than ideal for cultivation. After spending the past six years growing medical marijuana on flat land, they rose to the challenge.

“If we can do it here, we can do it anywhere,” says Luca-Mahmood.

“Anyone can look to a prime agricultural soil scenario, do just a little bit of it and get a production,” Mahmood adds. “By taking a space that isn’t very well laid out for production, we can turn something that isn’t thriving into something that thrives. And whatever has been produced in a space that’s been healed is going to receive the healing energy.

Despite its initial lack of fertile soil, the location is suitable for their needs. The climate in this region is optimal for cannabis. The surrounding secondary forest offers biological diversity. And at 2,000 feet above sea level, Green Source Gardens is at the top of the watershed, with access to pure mountain water unpolluted by agricultural pesticides.

Short purple spikes protrude from the green leaves of the Rosebud cannabis plant.

Rather than cleaning up the area and bringing in large pots filled with store-bought soil, they used a technique called hügelkultur which involves building raised beds from compostable material.

They gathered compostable material from their 80-acre plot, burying logs and other decaying organic material to form mounds. They covered them with straw and a layer of manure produced by their own small herd of goats, sheep, llamas, donkeys, chickens and a cow.

Relying on locally available resources reduces expenses and avoids the negative environmental impact resulting from commercial production and shipping of soil amendments and fertilizers.

“We want to offer something that defines a place. We are not dependent on anyone else, ”Mahmood says, although Luca-Mahmood clarified that they source their raw materials from other local farms. “I think people can say that there is something different about Green Source Gardens cannabis because it is a life-based product, not a commercial product.”

He says the feeling people get comes from Green Source Gardens’ broader social and environmental mission.

“It was cultivated with the intention of restoring the health of the planet. This is where the highest quality will come from – from a space that is made healthy, not from a business standpoint, from a caring perspective and willingness to nurture a scene for it. be healthier, ”he says. “And I think it transfers.”

Originally published in the print edition of Cannabis Now.

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About Cassondra Durden

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