Breeder Tom Hill is credited with introducing the pure indica landrace from Afghanistan to Northern California in the late 1970s, bringing Deep Chunk to prominence. Beyond that, not much is known about its genetics.
Deep Chunk tastes more like mushrooms with hints of lemon and has a smell of sweet, earthy lemons and pine.
Purely an indica plant, Deep Chunk has unidentified genetics. It produces short, broad indica plants with strong, thick branches that need some trimming. About 56 days indoors or October outdoors are needed for the strain to flower. Average yields are produced by Deep Chunk, which can be grown indoors or outdoors.
Neither seeds nor clones of Deep Chunk are offered.