The Biscotti strain is a three-way
cross of Gelato, Girl Scout Cookies and OG Kush. Our feminized version leans
indica at 80% and carries a THC content of 29%, with a flowering time of 65 to
70 days indoors and an outdoor harvest in the second to third week of October.
All three parents come out of the
West Coast dessert and Kush lines that shaped modern American breeding.
Biscotti takes the sweetness of Cookies, the cream of Gelato and the fuel and
weight of OG Kush, and packs them into a compact, resinous plant.
Biscotti effects
The effect starts in the head with a
creative, euphoric lift that suits music, conversation or a project for the
first half hour. A slow, creeping body stone builds underneath until the
muscles loosen and the mind goes quiet.
For most people this is an evening
strain. At 29% THC the body side arrives later than the first draw suggests, so
give it 15 minutes before deciding on a second.
Aroma and flavor
The nose is sweet and spicy over an
earthy diesel undertone, with the OG Kush side showing through the bakery
notes. On the palate it turns creamy, with sweet cookie and sugary vanilla up
front and a rich diesel finish on the exhale.
A slow dry and a cure of at least
three weeks pull the vanilla forward. Rushed buds lean harsh and fuel-heavy.
Growing Biscotti indoors
Biscotti grows as a compact,
indica-shaped plant with short internodes, broad leaves and a moderate stretch
after the flip. Indoors it finishes at 90 to 110cm (35 to 43 inches) and yields
600 to 700g/m², which makes it an easy fit for a standard tent.
Top once in veg and use low-stress
training to open the center, because the dense structure stacks bud sites close
together. A screen of green with two or three plants per square meter fills the
space well.
Veg for four to five weeks and keep
daytime temperatures at 75 to 80°F (24 to 27°C) once flowering starts.
Feeding and humidity
Cookies genetics are sensitive to
heavy feeding, and Biscotti carries Cookies on two sides of its family tree.
Keep the bloom feed moderate, with steady calcium and magnesium support, and
raise strength in small steps only while the leaf tips stay clean.
The dense, resinous colas are the
other thing to watch. Thin the interior before the flip and again around day
21, hold relative humidity at 45 to 50% from week six, and keep air moving
below the canopy as well as across it.
Growing Biscotti outdoors
Outdoors, Biscotti reaches 150 to
200cm (5 to 6.5 feet) and can produce up to 1,500g (about 3.3 lb) per plant,
with harvest in the second to third week of October.
That late finish needs a warm, dry
fall. Growers in regions where the rain sets in during early October will get a
cleaner harvest in a greenhouse or under a rain cover. Plant out after the last
frost, and prune the lowest branches in midsummer so air moves through the base
of the plant.
Harvest and cure
Give it the full 65 to 70 days.
Biscotti keeps stacking resin in the final week, and the creeping body effect
needs that time to develop.
Harvest when most trichomes are
cloudy with a small share of amber. Cooler nights in the last two weeks can
bring out purple tones in the sugar leaves, and a drop of about 10°F (5 to 6°C)
below daytime temperature is enough. Dry for ten to fourteen days at around
60°F (16°C) and 60% humidity.
All Barney's Farm US orders are
processed within 48 hrs and discreetly dispatched from our US distribution
center in California.
