I have been experimenting with this for a few years with dozens of recipes, and here's the best method I've found:
(1) Decarb herb @ 240 F for 40 min using a verifying thermometer. (Better yet use Ardent Lift)
(2) Grind to fine powder.
At this point the herb is as potent as it will ever be, but might not be digestible enough for maximum effect.
To make it more digestible
(1) Add the herb powder and lecithin (about 1/2 tsp per 100 grams of edible) into some nutella or nut butter.
(2) Cook for 20 minutes @ 220 F.
(3) Freeze, then warm it up.
The mixture can be spread onto crackers. I like Keebler club crackers because they taste good and can be easily split.
For each cracker sandwich, 0.25 g herb plus 4-6 g nutella/nut butter works well.
Best of all, you need not assume that I know what I'm talking about, because you can do this with tiny amounts of herb, such as 1/2 gram.
The lecithin, heating, and freezing make the results a little better, but can be skipped if time is short.