The Gin Bar Gowbar

The Gin Bar Gowbar

Start growing March to June

Expertly enhance your g&t or Tom Collins with this trio of fragrant and garnish worthy herbs.

To grow these superbly fragrant herbs, start your Growbar between March and June.

Gently remove the plastic wrapping and place the Growbar with the protective paper facing upwards in a container which has plenty of space so it can expand; a takeaway food tray is ideal.

Pour half a litre of water into the tray and position the Growbar indoors on a warm, bright windowsill. The seeds will need to be a cosy 18-22’C to germinate.

When the Growbar is nearly dry, gently pour water into the base of the tray, not directly onto the bar as it may crumble. You can be sure your Growbar is perfectly moist if it remains the colour of a rich dark ginger cake!

After a few weeks you should have a bar neatly dotted with little seedlings. These will be happy growing together in the bar for a further month in their sunny location.

When the seedlings have produced 4-8 leaves you can then gently separate them, being careful not to damage the delicate roots, and plant them in a sunny weed-free spot in the garden. Plants grown in the ground with plenty of space and sunlight will flower most impressively, but it is possible to grow the seedlings in large containers on the balcony or patio.

Lemon basil (Annual)

Brings a zesty zing to a classic G & T with a citrus aroma and mild anise flavour.

Cucumber (Annual)

Adds a crisp, refreshing lift to any gin cocktail.

Purple wild bergamot (Perennial)

Flowers make a pretty garnish and add a strong spicy flavour to gimlet.

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