Indian Chefs Bar

Start growing march — may

Cumin

adds depth and warm, earthy tones to soup, curries and dhals.

(Annual)

Coriander

Mentioned in Exodus and Numbers. Every part of this aromatic herb is edible with a zesty flavour.

(Annual)

Curry Chillies

are large long and slim with a fiery heat and can be used when green or vibrant ripe red.

(Perennial)

Create delicious, authentic Indian dishes with home grown herbs and spices

To grow these 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 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.