Bar Artwork Thai Chefs Bar

Thai Chef's Bar

Start growing march — may

Birds Eye Chillies

Birds-eye chillies

bring a fruity taste and extreme spiciness to Thai curries and salads.

(Annual)

Lemongrass Closeup Istock

Lemon grass

has a subtle, sweet lemon flavour and can be used whole or ground into a paste.

(Perrenial)

Thai Basil

Thai Basil

adds a spiced liquorice-like flavour to classic green and red Thai curries.

(Annual)

Create delicious, authentic Thai dishes with home grown herbs and spices.

Start your Growbar between March and May. 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 pots in a sunny spot in the garden. It is possible to grow the seedlings in large containers on the balcony or patio.

Recipes and inspiration

Bar Artwork Thai Chefs Bar
Birds Eye Chillies

Birds-eye chillies

bring a fruity taste and extreme spiciness to Thai curries and salads.

(Annual)

Lemongrass Closeup Istock

Lemon grass

has a subtle, sweet lemon flavour and can be used whole or ground into a paste.

(Perrenial)

Thai Basil

Thai Basil

adds a spiced liquorice-like flavour to classic green and red Thai curries.

(Annual)