dried pot

Is Your Stash Bone-Dry? Rehydrate Your Cannabis Buds!

Have you ever seen a bud crumble to a powder when rolling a joint? It did not taste too well, did it? Learn how to rehydrate your weed stash in record time.


One of the worst things that can happen to your weed stash is to let it go bone-dry. Maybe you have had this experience before?

Last night, you inadvertently left your baggy out in the peak of summer. Today, you reach in for a bud, only to have it disintegrate into almost a powder in your hands. As you light up, you immediately notice the harsh sting in the back of your throat, with none of the pleasant tastes and aromas you’re used to.

Novice growers will tell you how uncertain they are when it comes to drying their crops. It is not uncommon to overdo it. Drying in the middle of winter is very different from mid-summer. Even if a bag of weed is at its perfect moisture level, if transported to a new, dryer climate, it can dehydrate at record speeds.

Luckily, this is not the most disastrous of situations. It is possible to rehydrate cannabis with a few simple techniques. Some of them may even bring new flavours, while others can simply destroy your stash if done recklessly. Nevertheless, your pot will never be exactly as it was before.

Humidity Control Pack


The two most common reasons why weed gets dry beyond its optimal point are overdrying after harvest and inadequate storage.

Cannabis dries from the outside in. The outer leaves may seem dry, while the inner bud and stems might still hold considerable amounts of water. Therefore, it is common for growers to judge dryness by using the stem-snapping trick.

When a plant is cut down to dry, soon after, the stems lose a lot of their rigidity and stiffness. If you handle a stem, it will bend without snapping. As such, the general rule of thumb is, when you can snap a bud’s stem clean in half, it is sufficiently dry. If the stem still bends, it needs more time. While this trick works great for the more experienced, it is by no means the most scientific method. In moderate climates with average humidity, a slow and even drying period can be expected. In arid climates, however, a humidifier and frequent close-inspection of buds may be needed.

After a final trim, the buds should be placed in an airtight container to cure. If left in a paper or plastic bag, they will continue to exchange water with the surrounding air—eventually drying up altogether. By placing the weed in an airtight container, you will preserve its water content, as well as promote the best conditions for curing, which will enhance its taste, smell, and potency.


Fortunately, in the same way cannabis can release water into the air, it can also suck water molecules back into the bud.

The solution is relatively simple. All you need is an airtight container (again!), or something very close. In this remedial situation, being airtight is not essential to success. But after rehydration and for long-term storage, airtight containers are indeed necessary.

The general idea is to increase the relative humidity inside the container to create a microclimate. Water molecules will disperse from high concentration zones to lower concentration zones until it has evened out.

There are several ways to achieve this—some you can even do regardless of excessive dryness. All these methods are slight variations on one another (except for the super express methods described below), but they do have their nuances.


This is a non-flavour-adding technique. Grab a slice of bread and moisten it (don’t soak it). Alternatively, lettuce leaves work great too. A damp paper towel can also be used, though beware of excessive water content.

Place it on top of the weed in a thick plastic or Ziplock bag, close it tight, and let it sit for an hour or two. When the time has elapsed, check your weed and move it around a little. Check the lettuce, bread, or towel for how much drier it is. This is a clear indication of the amount of water retained by the buds.

Depending on the size of your stash, you may need to repeat this a couple of times. The trick is not to rush it. For instance, do not excessively moisten the bread or leave the same lettuce leaf in there for too long. This could lead to the formation of mould, which could transfer onto the buds.

Inspect thoroughly, and when satisfied, move the weed to a proper airtight container for prolonged storage.


This trick adds a little fun factor and is great for experimentation. You can use several types of fruit peels and herbs to rehydrate your weed, in precisely the same way as described above. The difference is that there will also be a transference of taste and smell.

The most commonly used fruits are oranges and limes. They are very useful in rehydrating your buds, but also lend their citrusy flavour to the weed. They should not be used for long-term storage and curing, as they could cause mould or bud rot. Close inspection is needed on a daily basis to avoid any sort of fungal outbreak. Simply substituting the peel every couple of days will ensure the added taste lingers.

Banana peels are also quite popular. Quicker in action too, but they also rot much quicker. Some people swear it makes the weed more potent, though there is no concrete evidence to support this.

Apple peels do not transfer their taste quite as effectively, but they do release moisture slowly and consistently, which is great for an even rehydration.

Regardless of the fruit of choice, the trick is to leave the peels in there for a couple of hours and check. It can take from a few hours to a day until the buds are in good, smokeable shape.

You can also add in things like mint, cilantro, rosemary, thyme, or any other fragrance-rich cooking herb. Not only will they work for rehydration, but they will also add a zing to your palate.


If you are in a hurry and cannot afford to wait that long, there is a way to speed up the procedure. But a big warning; you run the risk of cooking your weed or rendering it too soggy to smoke.

Grab a large pot, fill it with water, and bring to a boil. Once it is in full boil, take off the heat and place it on a safe surface. Next, cover the pot with a study cloth or piece of fabric, and secure it around the rim of the pot, making sure not to burn yourself (use oven mitts!).

Now, place your weed on top of the cloth, and let evaporation do the rest. The hot vapour will pass through the cloth and the buds, providing maximum hydration in record time.

Be sure to turn the buds regularly to evenly distribute the vapour. After 30 minutes to an hour, your buds should be ready to use!

Smoking overly dry weed is very harsh and unpleasant. Here are some simple tricks to rehydrate your buds in no time.

The difference in Chengdu’s hot pot and dry pot

“Hot pot” and “dry pot” are two must-try cuisines while traveling in China, especially in Sichuan province and Chongqing municipality, where these two delicious dishes originated from and where both of these dishes have already been recognized as tempting travel attractions. Hot pot and dry pot are actually closely related in Chinese cuisine, but each offers enjoyable differences for diners.

Hot pot could be called the Chinese version of fondue – a simmering communal pot in the center of the table filled with spicy broth, served with all kinds of raw food items beside the pot to be added over the course of the meal, such as sliced meats, mushrooms, eggs, and other vegetables. Whether hailing from Chengdu or Chongqing, hot pot centers around the broth in the pot – a variety of spicy ingredients, some sort of beef tallow or vegetable oil, and herbs – to produce a special broth.

Part of the fun of hot pot is that it is do-it-yourself. Diners select their favorite fare and slide them into the communal pot and then conversate while they wait for their desired foods to cook. The cooked food is eaten with a dipping sauce which are usually sesame oil along with smashed garlic ginger and caraway. The relatively intimate manner of hot pot dining helps narrow down people’s distance and is often favored by groups of friends hanging out together.

If you want to taste the hot and spicy flavor without the sweaty heat of huddling over a boiling pot of hot broth when dinning, dry pot is your best choice. Dry pot, developed from hot pot, has the same intense spicy flavor but no boiling broth, just as its name implies.

In dry pot, there are normally one or two kinds of meat served as the core of the entree (normally you can choose chicken meat, rabbit meat, beef, shrimp, or a mix of two kinds of meat), along with all kinds of vegetables, usually potatoes, cucumber, lotus root, onions, etc., each keeping its distinct flavor while blending marvelously together.

All of the spices and herbs that give hot pot broth its savory aroma are present in dry pot, alive and undiluted. All of the wonderful ingredients are mixed together in a giant bowl which arrives at your table with everything pre-cooked to perfection, saving you all the effort of putting all the dishes into broth and waiting when eating hot pot, without sacrficing the delicious flavor!

The difference in Chengdu’s hot pot and dry pot “Hot pot” and “dry pot” are two must-try cuisines while traveling in China, especially in Sichuan province and Chongqing municipality, where these