Do-Si-Dos: the Cookies line crossed back where it came from

At a glance

Type

Indica-leaning hybrid (as usually given)

Parent strains

OGKB × Face Off OG (as usually given)

Where and when it appeared

the United States, the mid-2010s (as usually given)

Credited to

Archive Seed Bank

Flowering

8–9 weeks indoors, in the range growers usually report (as usually given)

Terpenes usually reported

limonene, beta-caryophyllene, linalool (as usually given)

Aroma

sweet dough, lemon, floral note, damp earth, fuel

Aroma family

dessert and baking

How the character is usually described

usually described as an evening profile, noticeable weight in the body, comes on slowly

Also sold under

Dosido, Do Si Dos

Compare it against

Girl Scout Cookies, Wedding Cake, GG4

A return trip through the family tree

The parents usually given are OGKB and Face Off OG. OGKB — the initials stand for a GSC phenotype that acquired its own following — carries the dough and the density; Face Off OG is where the weight comes from, and it is a straightforwardly heavy Kush.

So the structure of this plant is a Cookies selection crossed with an OG, which is the same combination GSC itself started from, run again a generation later with different ingredients. Compared with its GSC parent it is slower and heavier, and the Face Off OG side is why.

Archive Seed Bank is credited with the work in the mid-2010s. Eight to nine weeks of bloom is the usual report, which is unremarkable — nothing about how this plant grows explains its reputation, and everything about how it smells does.

Linalool is the thing to notice

The reported terpenes here are limonene, beta-caryophyllene and linalool. That third one is unusual: linalool appears in the leading three on almost no other page in this cluster, and it is the soft floral-with-light-spice note, the one that also turns up in lavender and coriander.

It is what puts a floral line under the citrus and dough, and it is the fastest way to identify this plant blind. A dessert-smelling jar with a floral undertone rather than a minty or creamy one is showing you the linalool.

The full descriptor list is sweet dough, lemon, a floral note, damp earth and fuel. That last one is the Face Off OG side, and it sits at the bottom rather than the top — this is not a fuel plant, it is a dessert plant with fuel underneath it.

The name is a dance step

Do-si-do is a call in American square dancing, and the name belongs to the same Americana-and-baking register the rest of the Cookies family trades in. It carries no botanical information, exactly like Bruce Banner and unlike White Widow.

The spellings vary — Dosido, Do Si Dos — which is worth knowing when reading a menu written by someone working in a second language. They are the same plant, and none of the spellings tells you which cut it is.

Naming conventions are not a trivial matter in this trade. A name that describes something is a name you can check against the jar; a name that references a dance, a comic or a film can only be trusted or not trusted, and there is no third option.

Where it belongs on a shelf

Of the four dessert plants described on this site, this is the heavy one. GSC is minty and earthy, Gelato creamy, Wedding Cake bright and perfumed, and this one is floral, slow and weighted.

Its third listed neighbour is GG4, which is outside the dessert family altogether, and the comparison is instructive: both are described as slow to arrive and heavy in the body, but GG4 gets there through roasted fuel and this through citrus and florals.

Character reports place it as an evening profile with a slow onset. Descriptions of onset are the least reliable thing in this entire vocabulary, since they depend on the person and the batch far more than on the cultivar — treat them as a hint about what people expect, not about what will happen.

Do-Si-Dos: common questions