Big Buddha Cheese Seeds

Growing Tips for Big Buddha Cheese

Big Buddha Cheese is easy to grow even for first-time cultivators. It thrives in a controlled indoor climate or a warm, sunny outdoor environment. The seeds and flowers prefer semi-humid environments to grow to fruition, so if you live in a climate where it doesn't reach optimum temperature and humidity, you might want to pivot and grow your plants indoors. Perfect for beginner growers, after a short flowering stage, you should find yourself harvesting solid yields of this dank and delightful bud. If you prefer a mellow high that isn't too overpowering, then Big Buddha Cheese is a great strain for you. The ideal temperature for these plants is around 20–27 degrees Celsius. Humidity levels should be kept around 50–55% during the vegetative stage and maintained at 40–45% during the flowering stage of growth. Keeping the humidity levels below 60% will help keep mould and mildew off your plants. Low-stress training and topping are the perfect techniques for Big Buddha Cheese, as well as Screen of Green methods. Each technique will promote light reaching all levels of your plant and will ultimately increase your final yields. Big Buddha Cheese plants require an 18–20 hour light cycle to get them started and to carry them through the vegetative stage. To induce the flowering stage of growth, you will need to change the light cycle to a 12/12 cycle. You can maintain this light cycle through to your harvest. Canadian cultivators should be aware that personal cultivation is permitted federally at up to four plants per household, though regulations may vary by province.

Yields, Flowering Time, and Harvest

• Flowering Time: Growing indoors, you can expect the Big Buddha Cheese strain to harvest after a short flowering period of 50–60 days.
• Yields: Indoor yields are around 450 grams per square metre, while outdoor grows typically produce up to 450 grams per plant. This easy-to-grow strain produces high yields of dense buds. You may have to contend with the potent and pungent aroma of this herb, but it is totally worth it come harvest time.
• Harvest: Outdoor growers across Canada can plan on harvesting their mighty yields between late September and early October.

Big Buddha Cheese: Creamy and Cheesy

The Big Buddha Cheese terpene profile is directly responsible for how the plant smells and tastes, and the strong effects it has on its users. The most dominant terpene in this strain is caryophyllene, while humulene and myrcene are the secondary terpenes.

• Caryophyllene: Most Dominant – Known as the spicy or peppery terpene, you can find caryophyllene in black pepper, cinnamon, cloves, and cannabis.
• Humulene: Secondary Terpene - Humulene is present in beers with high hop content. This terpene is responsible for the earthy and herbal flavour and aroma in cannabis.
• Myrcene: Mother of All Terpenes - Myrcene is a monoterpene that can be found abundantly in cannabis varieties.