I have a killer glue female which I fear might have came into contact with a STS sprayed female plant. I gave a early sample of the killer glue to a guy to try out and he said it tasted like laundry powder . Every time I sprayed the plant it was outside the tent and I never put it back in until after 12 hours after the spray. I’m worries the leaves of the sprayed plant came into contact with the killer glue and has given the buds a nasty chemical taste. Any thoughts on this ?
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My thought is that you shouldn’t smoke that if you suspect something is off. Better safe than sorry either ways you’ll grow more soon.
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Hard to know. My suspicion isn’t the STS. Maybe something else.
Early samples can pickup different tastes from whatever the plant has been fed, root drenched, or sprayed with. I’ve had samples that taste off-putting but later start to taste great after a cure and humidity controlled storage for several months. 5-6 months tends to be my target for the peak experience. Chemical taste, overbearing, harsh, etc direct from the plant.
One of the reasons to avoid applying questionable adjuncts onto plants intended for consumption, as much as possible, once into flower. Stuff, whether it’s non-desirables or not, may hang-around for awhile. Or, possibly, it’s just that particular cultivar.
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We’ve had a few strains throw laundry room taste when fresh but like @Northern_Loki said it goes away after curing a little for us. but I have zero experience with sts so take it for what it’s worth
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I’m inclined to agree. 6 months seems to be the magic number.
Also some strains just taste like soap.
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Some people seem to like it but I find it unpalatable. We used to get some back in the day we called Febreeze weed.
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Tide pods smells good but nope.
Although, when in a pinch, I can usually rationalize anything.
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Nothing washes out your insides like a tide pod.
But yeah, gross. Maybe it’s some weird lavender variant I dunno.
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Way back in the early 90’s, when I was still noobish, people were always telling me my weed tasted like soap 
I know it’s bro-science to mention, but I got past that “issue” after a hippie friend had me flush my buds before harvest 
I have not had any reports of soapy tasting buds since then, and I can see how some strain, for example Xochi’s Skunk Tangerine, would be classified as tasting soapy… it is. On another note, if I don’t flush my buds they taste pretty bad until I “cure them” a few months, so flushing does seem to do something as I can smoke my well-flushed nuggs as soon as they are dry and people always mention how tasty and well-cured my flushed nuggs are even immediately after they have dried. I recently did not flush a harvest because I drank the kool-aid of “its bro science” and it is the worst tasting batch I have grown in many years… everyone who has tried my flushed buds next to my unflushed buds agrees 110% that the unflushed buds (even the buds “cured” for 6 months) are not as tasty, nor smooth (they are harsh), and the unflushed buds are really smoky and have caused breakouts (pimples 
) which are assumed to be coming from all the leftover chems from not being flushed
Just some food for thought.
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For sure! I have had negative flavor profiles arise from using fish emulsion 
Your plants are what you feed them.
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Cheers guys. Yeah this time I tried a new fertilizer maxi crop. Might be it. I’ll let it cute for a few months and see how it goes. I learnt 1 lesson last time I harvested I tried to mask the drying smell by putting scented candles in the room. Big mistake the buds took on the smell. I’ll let you guys know in a few months how the cute went.
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That’s EXACTLY what happened when using Advanced Nutrients “Bud Candy” It didn’t matter the strain, it all tasted the same, some kinda weird taste. Not a bad taste, it’s just that every strain tasted the same. Next outdoor run, didn’t use it, and POOF, weird taste gone, and the strains all tasted different. So I’ll agree, some things DO have an effect on taste.
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i use cheap jacks 321 salts which isnt known for ‘optimal terps’. my strategy is a greater number of minimally size plants. fish emulsions is absolutely noticeable when smoking the buds that result. when i converted from soil and fish emulsion to coir and jacks, i found the bud a bit less earthy or something. i added back thee fish emulsion as a dilute feed at least 3x every cycle, boom! problem solved.
i cook alot. i treat the fish emulsions like i treat fish sauce for food - for flavor. i add fish sauce to almost everything. fish emulsions seem to add an ‘umami’ effect to bud. i love it.
dont tell anyone. this is my deepest darkest secret ill only share with you all on overgrow
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I agree with this 100% – I know that taste and can usually smell it in the nuggs when bud candy has been used
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Has anyone got an idea on the mechanism that allows a plant to absorb… taste?
I mean we’re all told about ions and NPK ratios and micro nutrients. You know, the stuff that actually gets taken into the plant. But I haven’t seen anyone talk about what exactly is the plant taking in to influence taste, since taste isn’t a requirement for growth and plants can’t take in large molecules… or so I’m told. So just how in the world can fish emulsion end up INSIDE the plant?
For absorption, I’ll throw out endocytosis as a possibility. In that, plants are capable of absorbing molecules much larger than ions. Organic compounds, amino acids, etc. Prior theories expound that turgor pressures would prevent absorption of large molecules. Research, relatively recent early 2K, suggests that may not be the case.
Protein and low inorganic nitrogen in combination supported better growth of Arabidopsis than protein or low inorganic nitrogen alone. (A ) No nitrogen added. (B ) Protein only (6 mg BSA per ml). (C ) Inorganic nitrogen only (0.04 mg NH4NO3 per ml). (D ) Protein plus inorganic nitrogen (5.4 mg BSA per ml and 0.04 mg NH4NO3 per ml). [1]
We identified two mechanisms by which Hakea and Arabidopsis access protein. First, root-derived proteases break down protein. A smaller protein (≈50 kDa) was generated in the incubation solution of Arabidopsis roots when roots were supplied with a larger protein (66 kDa), and a protein–chromophore complex was cleaved by root-derived proteases of Hakea and Arabidopsis .
The second mechanism of protein acquisition observed was the uptake of intact protein. Although the uptake of protein into roots has not been considered previously, integrated endocytotic and secretory networks have been described in tip-growing root hairs (24). It is likely that protein enters root hairs via endocytosis and that root cells subsequently catabolize the acquired protein, but other possibilities, including membrane transport, cannot be ruled out. [2]
On Xylem transport and amino acid formation [3]:
Depending on the plant species, environmental conditions, and diurnal rhythm, amino acid assimilation might occur in roots and/or leaves (Coruzzi, 2003). Amino acids that are synthesized in roots or that are taken up directly from the soil are mainly translocated in the xylem to the shoot. Since transpiration is highest in photosynthetically active leaves, a relatively high amount of root-derived amino acids is transported to leaves. Here, amino acids are imported into the mesophyll cells, such as by AtLHT1 (Hirner et al., 2006), where they are utilized (e.g. for proteins involved in carbon (C) assimilation) or transiently stored in the form of vegetative storage proteins (Staswick, 1994; Klauer et al., 1996) and as amino acids in vacuoles (Tilsner et al., 2005). Alternatively, the amino acids are directly transferred into the leaf phloem for redistribution to flower, fruit, and seed sinks (Lalonde et al., 2003). Additionally, transfer of amino acids from the xylem to the phloem occurs along the long-distance transport pathway for direct N delivery to growing sinks (Pate et al., 1977).
There are quite a number of papers published on the subject and can be found via Google as “Endocytosis in Plants”
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@Northern_Loki cool link, thanks for sharing. its fair to say that the mechanism for flavor uptake is probably NOT large proteins. in the 50-60s they did a whole slew of uptake studies using radioactive markers for everything from bulk starches (including childrens cereals) through to studies of plants in the hopes of using it as a mechanism for cleaning up the environment. if there are mechanisms to take in large proteins it must be on very very minimal concentrations otherwise we would have radiological evidence for it already. it must be slightly below the detectable limits by that technique or something.
large protiens get broken down into amino acids, which we do have evidence for uptake. i think of it like bone broth. a good broth is delicious and tastes wonderful, but just because it comes from boiled bones doesnt mean it helps your bones. its broken down by our bodies into constituent amino acids before theyre used. that doesnt mean it doesnt affect flavor, more that there isnt a 1:1 link
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