Curing trim for cooking

[Wafarin' Stranger]

I have been reading about water curing in place of the traditional hang drying. One of the negatives - or positives depending on your view - is that it removes most of the aroma and taste from the bud.

I was wondering if anyone has tried this with trim prior to making cannabutter? It seems to me that if you remove the chlorophyll and other junk from the leaves the budder may taste less like weed.

Any thoughts?