QUOTE (Randalizer @ Oct 26 2009, 12:15 PM)

Hi Owd,
This has been talked about on these here boards a few times since I've been a member. A fellow member (name unknown) posted a piece from another grow site (name unknown, sorry). In that article it was claimed that canna has an enzyme that breaks down chlorophyl. When the plant stops producing chlorophyl (as in when it is in total darkness) the enzyme production is greater than the chlorophyl production.
The plant apparently only produces this enzyme when moist. Hence why most flash dried canna tastes harsh/green. All I know is that I don't cure, I do put my girls in the dark for 6 days and they are as sweet as can be. By many peoples opinions btw. I attribute this to the enzyme having a very active time during the 6 day dark.
The buds are dry enough for jar storage by the time I'm done with the cut and hang as usual drying technique.
So whilst the plant is alive and in the dark the chlorophyll breaks down leaving you to just cut and dry the stuff?
Sounds plausible, might give it a try, guessing it takes some time off the drying process too.