Vasanta — Awakening
Beds are opened by hand, fed with compost teas of vermicast, neem, and cow products. The soil is allowed to breathe for forty days before any seed is placed.
go green,
A boutique cannabis farm · est. with intention

Rooted in Vedic principles of soil, season, and silence — we don't rush the plant. We listen to it.
Long before yield was a word, the plant was a guest. It was offered water before being asked anything in return. Our practice begins where commerce ends — in the quiet hour between the first light and the first leaf.
Purity of intention. Every gesture, from seed to drying, carried out without haste.
The cosmic rhythm. We sow with the moon and harvest with the season, never against them.
Non-harm. No synthetic input touches our soil; no creature is displaced from our field.
“The earth is not a factory. She is a slow temple. We are merely her unhurried gardeners.”
Our calendar follows the ancient Ṛtu — six seasons rather than four. Each phase aligns with a movement of light, a soil ritual, and a moment of stillness.
Beds are opened by hand, fed with compost teas of vermicast, neem, and cow products. The soil is allowed to breathe for forty days before any seed is placed.
Seeds rest in spring water for a single night under a waxing moon. Mothers are kept in clay pots and chosen for vigor, fragrance, and the way they hold light.
We plant tulsi, marigold, and lemongrass between the rows. The field becomes a small forest. Pollinators return. Pests find their natural counterweights.
As the air dries and the nights lengthen, the plants begin to speak in terpenes. We walk the rows in silence, removing only what the plant has already let go.
Each plant is cut by hand at the base before sunrise, when the oils are most settled. A small offering of rice and water is left in its place.
The harvest hangs in cedar-lined rooms for sixty days, undisturbed, in a silence approaching prayer. We measure it in patience, not percentages.

We don't sell a product. We tend a small piece of earth, with great care, and once a year we are given something to share.
We open our doors to a small number of guests each season — chefs, botanists, journalists, kindred farmers, the simply curious. Tell us who you are and we'll write back.