Nerolidol is a useful terpene found in several strains of cannabis. It has multiple therapeutic uses, but it seems to excel at killing things that can harm plants and humans.
Bacteria, fungi, parasites, spider mites, head lice, and malaria all quail in the face of this mighty terpene. Despite its mercenary qualities, humans can safely ingest it and inhale it. It also helps the body absorb things through the skin. That makes it an excellent addition to topicals such as lotions, moisturizers, and salves. Like many terpenes, nerolidol is a common ingredient in perfumes and cosmetics. It has a pleasant scent that can be described as floral, citrus, and woodsy.
Therapeutic Uses of Nerolidol
- Nerolidol makes bacteria more susceptible to antibiotics.
- It has potential as an antifungal agent.
- It can help kill parasites.
- Nerolidol is a natural defense against spider mites.
- Fights head lice by preventing the eggs from hatching.
- Nerolidol soothes anxiety in mice.
- It may be an effective tool for treating malaria.
- Improves skin penetration of topicals.
- It has a sedative effect on mice.
Cannabis Strains High in Nerolidol
- Island Sweet Skunk
- Jack Herer
- Skywalker OG
- Sour Diesel
- Girl Scout Cookies
- Blue Dream
- Chem Dawg
- Black Lime
Other Sources of Nerolidol
- Tea tree oil
- Citrus peels
Nerolidol as a Functional Ingredient
The sedative effects of nerolidol pair beautifully with our Gold Country Afgoo. Many people find that pairing this terpene in dark chocolate truffles calm their anxiety and help them go to sleep and stay asleep through the night, it’s a great way to get the most out of its soothing properties.
How to eat more nerolidol
Recipe from Rustic Garden Bistro.
Grilled Lemongrass Ginger Chicken
- 1 stalk lemongrass
- 1 fresh square inch ginger
- 3 garlic cloves
- 1 Serrano pepper
- 2 tablespoon palm sugar (or brown sugar)
- 3 tablespoon fish sauce
- 1 tablespoon soy sauce
- 2 tablespoon canola oil
- 1 tablespoon rice wine vinegar
- 2 chicken wings, thighs, and drumsticks
- Peel outer layers of lemongrass. Cut off the top third of stalk, Cut off the root end of the stalk. Thinly slice stalk crosswise, then finely chop to mince.
- Cut away outer peel of ginger, then mince. Peel garlic clove and mince. Cut Serrano pepper and mince. Discard seeds for more mild flavor.
- In a small sauté pan, combine palm sugar, fish sauce, soy sauce, canola oil, and rice wine vinegar. Slowly heat and stir until palm sugar has dissolved. Then add in lemongrass, ginger, garlic and Serrano pepper. Bring up to simmer until lemongrass is fragrant; then turn off the heat and let the mixture cool.
- Once the mixture cools completely, pour into zip lock bag, add in chicken, zip-up top (squeezing the air out) and let marinate in the refrigerator for at least 1 hour.
- Remove chicken from marinade and grill over low heat for approximately 15-20 minutes. Serve immediately.
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