Okay... so. Soaked it to get any residues off that would affect the taste. It wasn't real wet to begin with, but I read somewhere on a website that soaking would further remove any "off" water-soluble contaminents, and leech out some of the chlorophyll that was remaining. Whatever; I went with it.

Then, I used the water when I cooked it because I was afraid I'd heat the oil too hot if I didn't have the water as a gauge (the boiling temp of the water would mitigate any overheating effects that might occur). Perhaps I didn't research this fully, because it just occurred to me that I have no idea what the boiling point of the coconut oil would have been.

It wasn't ground super-fine, it was kind of coarsely ground, that might have been where I went wrong.

Anyway, the subjective update is this. At the three hour mark, just a buzz, could definitely still drive and all that, not what I was going for, so I just made a grilled cheese with another dose of the same size (equivalent herb mass to about 1/2 of what I would normally smoke).

We'll see.