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This season we are introducing our new Satori. We have refined this strain genetically to produce an even more reliable and powerful cross that will delight your connoisseur heart. Satori is an exceptionally easy to grow sativa. She has shown impressive hardiness against spider mites and other pests, and she possesses a good measure of mold resistance. Her slim appearance makes it possible to plant in narrow rows, or in SOG, to maximize her typical record yields even more. The firm side shoots provide highest quality cuttings. As with all our sativas she is heat resistant – an added bonus for small indoor environments and hot summer grows. The mainly sweet & fruity-spicy aroma is a real treat for the senses. Satori grows a long head bud with chunky flowers and does not require much feeding on soil; you can almost do without feeding provided you use quality soil and sufficient pot size (approx. 2 gallon pots for adult plants under 250-600W lamps). Keep EC levels low in hydroponics for best results. All Mandala strains are extremely efficient in nutrient uptake due to their hybrid vigor and require only low EC levels/feeding to develop huge leaf, stem and bud structure. Satori is a high yielding, powerful plant with an exceptional sativa high. The heavy buds are easy to manicure, and from the resinous bud leaves you can produce finest grade hash, comparable in quality to the famous Nepalese â€œtemple ballsâ€. Type: sativa-indica Contains land race genetics from: Nepal Cultivation: indoor/outdoor Flowering time: 65-70 days/October Yield: 550-600 gr/m2 (dry weight) High: a clear, cerebral high and strong potency sets in quickly; it supports concentration & creativity; very inspiring and stimulating. Ideal for writers, artists, musicians, or other creative people. THC: 23-28% Potency: 9-10/10; long-lasting; no nervous side-effects (racy heart,etc.); suitable for regular med users, or persons with high THC-tolerance. Aroma: fruity-citrus, pungent. Medical Use: Satori shows her therapeutic potential in relieving depression and anxiety; this strain can ease sleep disorders from auto-immune diseases and Restless Legs Syndrome (RLS).
An absolute classic strain which laid the genetics for the majority of marijuana seeds around today. Originally, a mix of Colombian, Mexican and Afghan land races creating the 75% Sativa 25% Indica genetic that led to a new generation of cannabis. Over the years this strain has been worked on to improve that sweet taste and big buds most commonly associated with Skunk #1. Today, Royal Queen Seeds brings this classic variety into the modern era with a feminised seed.
Our Skunk#1 feminised will grow over 1 metre tall, up to 1.5m, yielding a giant main cola. Over all she is quite an easy plant to maintain, with little stretching during flower for a Sativa, combined with her big bud structure altogether making her a pleasant plant to grow. This relatively easy maintenance makes her suitable for both soil and hydro set ups, especially for Sea/Screen of Green operations.
Grown indoors on average you get a yield of 65-75 g per plant or between 500g per metre squared, under a 600w light. Grown outdoors, she prefers a warmer climate such as in Spain, Italy or California and given the right conditions will produce over 100g per plant. Due to her relatively short flower time she can be grown in more northern latitudes (UK, Netherlands), however, will not reach her full potential as she would indoors.
Flowering will be finished after 7-8 weeks to maximise flavour, but she can go a week longer to give an extra kick to the smoke. Overall her short flower time, easy grow and big yield makes her a contender for the selection of those commercial ‘cash-crops’.
As for smoke, our Skunk#1 Feminised brings a great mix of instant head high while a subtle body stone creeps up on you after time. Smokers always enjoy her sweet, fruit like, taste that makes every hit of the joint or bong a genuine pleasure to be desired after.
Try for yourself and you will not be disappointed.
Cheese is a legendary cannabis plant with origins based in the UK. This marijuana strain has its heritage from some original Skunk #1 that was rediscovered then developed by a dedicated crew of cannabis growers from London. Finally they gave birth to a skunk that was so stinky that there seemed no more fitting a name than Cheese.
Since then, the Cheese genetic has spread around the world, winning a Cannabis Cup and reaching near legendary status in the eyes of smokers while doing so. We got a hold of it, feminized it and are proud to present the Royal Cheese feminized seeds.
Royal Cheese Feminized will grow to about 1.5 metres indoors, but will stretch to over 2.5 metres out in the sun. This marijuana strain loves to drink and will grow big and strong as a result. The biggest issue encountered when growing Royal Cheese Feminized is the smell. This cannabis plant stinks so much that a carbon filter is almost essential for indoors, while everyone in the immediate radius will smell it outside.
Grown indoors, Royal Cheese will yield on average 60 grams per plant or 450-550 grams per square metre under a 600W light. Outdoors, this plant will tower above everything else and can yield over 250 grams in the correct climate (Spain, Italy, and California). It can be grown outdoors in northern Europe too, but will produce a lower quality buds than if grown indoors.
Our Royal Cheese feminized can be harvested 8 weeks after flowering to achieve the strongest flavour. Leaving it 2 weeks longer, 10 weeks, will give less flavour but will pack more of a punch with each puff or bong. Different growers enjoy different effects so it’s up to you personally to experiment which is the right time for you; however, as a general rule, Cheese can be harvested at 8 weeks.
The smoke from Cheese is quite simply fantastic. Carrying such a strong, pungent aroma which follows through with a good flavour is one thing. But what makes this marijuana strain so enjoyable is the sheer strength of the stone that you get from every hit of the joint or bong. This combination of stinky smell and knockout stone has ensured that Cheese will be around for a long time to come.