Girl Scout Cookies seeds bring home the strain that reshaped modern breeding. Born in the San Francisco Bay Area from OG Kush and Durban Poison, GSC went on to parent a whole dessert-strain dynasty. Our feminized version is 70% indica at 28% THC, euphoric at the start and deeply relaxing at the finish, ready in 60 to 65 days.
OG Kush Strain X Durban Poison Strain
28
Feminized
30
70
Lemon, Minty Chocolate, Skunky Sweet Cherry
Body Relaxing, Cerebral, Euphoric, Uplifting
Baked Dessert, Fruit, Mint, Pungent, Sweet
*Effect and taste descriptions reflect experiences commonly reported by consumers and the strain's terpene profile. Individual experiences vary and no specific effects are guaranteed. Not medical advice.
100 – 120
600 – 700
150 – 200
1500 gr/plant
60 – 65
October - 1st-2nd week
Girl Scout Cookies Strain by Barney's Farm USA
The Girl Scout Cookies strain, better known as GSC, comes from OG Kush and Durban Poison. Our feminized version leans indica at 70% and carries a THC content of 28%, with a flowering time of 60 to 65 days indoors and an outdoor harvest in the first half of October.
GSC came out of the San Francisco Bay Area and went on to parent a whole generation of Cookies crosses. It still holds its own against the strains it inspired.
Girl Scout Cookies Strain by Barney's Farm USA
The Girl Scout Cookies strain, better known as GSC, comes from OG Kush and Durban Poison. Our feminized version leans indica at 70% and carries a THC content of 28%, with a flowering time of 60 to 65 days indoors and an outdoor harvest in the first half of October.
GSC came out of the San Francisco Bay Area and went on to parent a whole generation of Cookies crosses. It still holds its own against the strains it inspired.
The effect opens with a euphoric, cerebral lift from the Durban Poison side, then settles into a deep body relaxation that comes from the OG Kush. The head stays clear and calm while the body unwinds.
It works best in the evening or on a slow day. At 28% THC a little goes a long way. Most people find one or two draws enough for a full evening.
The aroma is sweet and pungent, with baked dessert, mint and fruit layered over each other. The flavor brings minty chocolate and lemon on the inhale and a skunky sweet cherry note on the exhale. The pungency grows stronger through late flower, so carbon filtration is worth having in place by week five.
GSC grows compact and bushy, with short internodes, strong lateral branches and a moderate stretch after the flip. Indoors it finishes at 100 to 120cm (39 to 47 inches) and yields 600 to 700g/m².
Because it stays compact, it suits both a sea of green with more plants per square meter and a trained screen of green with fewer, larger plants. Defoliate the interior before flower and again around day 21, and remove the small lower shoots that will never reach the light.
Veg for four to five weeks so the lateral branches have time to fill the space. Keep daytime temperatures at around 75 to 80°F (24 to 27°C), because heat stress foxtails the tops and strips the mint and dessert notes from the finished buds.
GSC has a reputation among growers for sensitivity to heavy nutrient loads. Overfeeding shows up as burnt tips and clawing leaves long before it shows up as bigger buds, so a steady, moderate feed with good calcium and magnesium support gives the best results.
The other risk is moisture. The resin-heavy buds hold water, and bud rot is the most common way a GSC harvest gets damaged. Keep relative humidity at 45 to 50% through the last three weeks and keep air moving through the canopy.
Outdoors, GSC grows to 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 first to second week of October.
It does best in warm, dry climates. In wetter regions, prune for airflow early in the season and consider a greenhouse for the final weeks.
Plant out once night temperatures stay above 50°F (10°C), and give it a large container or well-drained ground so the roots stay warm and aerated.
Harvest when most trichomes are cloudy and a few have turned amber. Cooler nights late in flower can bring out purple tones in the calyxes and sugar leaves, and a gap of about 10°F (5 to 6°C) between day and night is enough to do it without slowing ripening.
Dry slowly for ten to fourteen days at around 60°F (16°C) and 60% humidity, then cure in jars for at least three weeks. The chocolate and cherry notes come forward during the cure.
All Barney's Farm US orders are processed within 48 hrs and discreetly dispatched from our US distribution center in California.
Girl Scout Cookies by Barneys Farm is 30% Sativa and 70% Indica
Store Girl Scout Cookies seeds in a cool, dark place in an airtight container, ideally in a refrigerator. Avoid freezing and make sure they are properly labeled and dated.
Germinate at 70°F-90°F (21°C-32°C). Below 70°F can delay or stop germination; above 90°F can cause poor germination and increase the risk of seedlings drying out.
If allowed in your location, we recommend using the paper towel method: place the seeds between damp paper towels, keep them warm and dark, and check daily to ensure the paper towel remains moist.
Once germinated, transfer them to soil or similar growth media, making a small hole 5-10 mm deep with a match or pen. Gently place the sprouted seed root-down in the hole. Avoid handling seeds with your hands; use a match or similar tool to position them.
No! By carefully transitioning your seedlings from small pots to larger containers, you can ensure your Girl Scout Cookies plants develop strong, healthy roots that will support vigorous growth. Smaller pots tend to dry out more quickly, encouraging the roots to spread in search of moisture and nutrients, thereby allowing for better management of watering and nutrient uptake, promoting a healthier and more robust root system and growth potential.
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