This is a great genetic combination sold by several seed companies due to its high quality. Afghan strains are renowned resin producers and the Skunk #1 helps to increase the potential yields (which it undoubtedly does). This strain can produce some impressive yields. It grows in a short christmas-tree like maner with good side-branching and is good in a SoG set up. It produces highly resinous buds characteristic of its Northern Afghani heritage, which taste like good smooth hashish.
Mazar I Sharif x Skunk #1 F1
Greenhouse, Grows Indoors, Grows Outside
Beginning of November
- The verdict is in! Mazari is Ass Kicking! Review by Ron
Rarity Value Quality High
After harvesting and curing, I can say with certainty, that this strain is everything it claims to be. It is tasty, with a woodsy fragrance and a sweet follow-through.
My only regret is that I was hasty in lollipopping and super cropping which limited my yield. My total plant height was less than 24".
Otherwise I am fully satisfied with the finished product. I have another in my next grow, along with a couple Mama Mia plants which use Mazari as a contributor to the genetic outcome.
I am sure there are other plants that will yield a harvest sooner, but Mazari is worth the time and the wait. (Posted on 2/27/2018)
- Easy Grow, Great Product Review by NPFLRon
High Rarity Value Quality
I am now sampling the Mazari that I started in October. It's January, and the plant is really nice. Tall full colas are loaded with a sticky resin that have a very pleasant fragrance . It was an easy grow with no challenges. I LST'd early and super-cropped shortly thereafter keeping the plant with a low canopy during veg. It's a closet grow, so I needed the space, but I am pleasantly surprised at the production. I've got three more weeks of flower before harvest.
The early results show a very sooth smoke with a rich flavor akin to a leathery musk with herbal accents. The strength is as would be expected before the fruit is ripe, but it was a nice body touch and a mildly euphoric sensation.
More to come in about two months after harvest, drying, and curing. (Posted on 1/6/2018)
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