Making green butter doesn't really decarb it as it only gets to just under 100â°C.
Adding the green butter and then cooking it, well, I guess that decarbs it pretty well at about 180â°C.
Not decarbing it at all still gets me pretty stuffed up. Parts of it absorbs nicely through the skin also when extracting the butter from the organic material by hand but the effects are not great on me...shaking, nervousness etc....not a great experience with what I grow.