Which Strain is most Potent- Hofmann? Blosser?

With so many hybrid crossings these days it is hard to find the heirloom to your garden plant. But the exoticness of field flowers have been amped and fortified. So have fruits and vegetables- tomatoes with fish skin to ensure durability- or a plum branch grafted on an apple tree- all kinds of new science have invaded the garden and kitchen. But what if any genetic difference is there in nine strains of Salvia d?

One of the most important questions i get from consumers, which strain has more potentcy of Salvinorin A? Most stores only sell the main two strains of Salvia d, Hofmann and Wasson and Blosser Palatable. The Blosser so named for its less bitter taste than the Hofmann and Wasson and consequent later strains found in Mexico, Luna, Cerro Quemado, Paradox, Owens, La Fuerza, Resilence, and Julieta. 

Having grown all nine strains for five years I could definitely tell you I could not pick (except for the Luna with its serrated and wide leaf looking like a moon) one from the other. In different environments ranging from light shade to full sun and freezing temperatures each strain has never grown the same. One plant of deep green leaves can a produce a cutting that doesn't behave in the same way- perhaps why finding seed stores are so important.

I can tell you all strains can survive at freezing greenhouse temperatures and survive through a summer of full sun (though a bed of hofmann's died within three weeks but came back the next season with proficient shade). I can tell you they're all fussy, except maybe the Julieta. And that Paradox can act like a weed, and that Cerro Q has a vigour for growing, or that La Fuerza often gets bugs, but grows quite beautifully, that the Hofmann is always dependable, that the blosser can be a real biatch sometimes, buggy, unwilling to grow, and most of all turning yellow in the shade. The animacity of that plant is beyond me. I leave it alone and it finally grows. But then again I could be wrong.

I've had the Resilience last incredible freezes (perhaps the name fits well), the Luna recede from all growth (for what reason, i have no idea- but again once left on its own, came back fine), and in essence test every conclusion i've ever had with any strain of Salvia d. I couldn't tell you which grows best for your house or garden. All i know are in the archives and its not much, i tell you.

Now, do I know which plant has more potentcy than any other? It would make sense that not all strains were equivocally the same when it came to Salvanorin A content. That's my hypothesis and since many scientists have been buying plants for research (which any accredited invidual can receive free plants from Theatrum Botanicum for research) I expect the findings to be out soon.

I have noticed that hairs growing on the leaves occur in the spring and the fall. I imagine that in these seasons measuring Salvanorin A would be most valuable. And measuring the content in the MORNING versus noonday or afternoon times, would actually measure the Salvanorin A when it is most in the Plant. As for collecting leaves for potentcy, I suggest as well spring and fall picking. But i believe that the compound Salvanorin A is always in the plant but as we home scientists would like to conclude, there are times of greater harvest than not.

So while I may not have come to ANY conclusion, I look forward to our scientists to solve this one.

Comments

[Synchronium.net]

If only we had some seeds, then we could artificially select for salvinorin-a production.

I think Paradoxic from SalviaSource did some research working out the salvinorin-a production pathway. Would be good to perhaps upregulate the expression of some of those enzymes artificially. Perhaps stressful conditions might do the job, like with opium poppies.

[Jeff]

I was only aware of 3 strains of Salvia divinorum, my curiosity is, which strain, if any, would survive the heavy snow, ice, frost, and down to 15 below winters of Vermont

[Buy Ambien]

Would be good to perhaps upregulate the expression of some of those enzymes artificially