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Honestly, I’m not qualified to write about the history of this strain, as I know very little about it. I don’t know who discovered and isolated it or how it got to be. Over the past few years, every so often, I’d see a picture of Enigma on Reddit �
� an alien, brain-like fruiting body with occasional dark cyan stains, as if to caution that it was oozing psilocin. That was pretty much the extent of my experiences with Enigma up to that point. I do know that the genetics of Enigma has been kept
within closed Facebook groups for the past few years. The only way to obtain this culture was if someone from within these groups gifted it to you. This closely guarded strain remained a mystery for several years, and became the stuff of legends. Life,
however, has a way of breaking through artificial restraints and spreading out, and eventually, so did Enigma. Regarding the rumors around potency – those were positively verified after the results of the 2021 Psilocybin Cup winners were announced.
Enigma and other closely related strains dominated the show.
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The enigma fruit dries relatively easily and quickly. Within twelve to twenty four hours at 95°F most of the smaller fruit chunks were bone dry and ready for long term storage. Larger fruit bodies can be broken down into 2-3 inch chunks so they dry
faster. Once the chunks are bone dry, they are sealed in vacuum bag with some food grade desiccant gel packs.
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The enigma fruiting body is relatively dense and contains slightly less water than regular Cubensis mushrooms. This, and the fact that Enigma also contains high levels of Psilocin (which would degrade when dried), makes this mushroom ideal for
preservation in honey – resulting in some truly magical stuff. With a ratio of about 200 grams of wet fruit to 1 liter of thick honey, this is one of my favorite uses for Enigma. Check out the video below, showing how to make Magic Mushroom Honey from
Enigma cubensis mushrooms. If you would like more information on this, check our post on making magic mushroom honey.
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