Myrcene
Definition: Myrcene is a monoterpene with an earthy, musky aroma touched with ripe fruit and clove, and it is often the most abundant terpene in commercial cannabis. It also occurs in hops, mango, lemongrass, thyme and bay leaves. Myrcene-dominant strains are commonly associated with relaxed, heavier effects in user reports.
How Myrcene works
Chemically, beta-myrcene is a ten-carbon monoterpene that plants also use as a starting point for other aroma compounds. Lab surveys of retail cannabis frequently find it at or near the top of the terpene list, often alongside caryophyllene or pinene. It is often credited with the deep, earthy base note of many Kush and classic indica-leaning strains.
Myrcene profile
- Aroma: earthy, musky, herbal, with a ripe-fruit or hoppy edge.
- Also found in: hops, mango, lemongrass, thyme, basil and bay leaf.
- Boiling point: about 333°F (167°C).
- What users often mention: relaxed, body-centered experiences.
Myths and nuance
You may hear that eating a mango before using cannabis strengthens the effect because of myrcene. There is no solid evidence for that, and the myrcene in a mango is tiny compared with the doses used in animal research. Likewise, the idea that strains above 0.5% myrcene always feel heavy is a popular rule of thumb, not an established finding.
Keeping myrcene in your harvest
As a light, volatile monoterpene, myrcene fades quickly in warm conditions. Dry around 60°F (16°C), avoid overdrying, and keep cured jars cool. A myrcene-heavy strain that smells flat after curing usually lost its aroma during a hot, fast dry.