Cocktail Grow Bar


Grow this trio of fragrant herbs to enhance and embellish your cocktail creations.

Start by unwrapping your Growbar and place it with the brown protective paper facing upwards, into a container with plenty of space to allow it to expand; a takeaway food tray is ideal. Gently pour half a litre of water into the tray and position indoors on a warm, bright sunny windowsill. The seeds will need to be a cosy 18°-22° to germinate.

Water regularly and ensure the Growbar is perfectly moist, it should remain 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 may then gently separate them, being careful to not damage the delicate roots, and plant them in individual pots or a sunny weed-free spot in the garden. Plants grown in the ground with plenty of space and sunlight will produce more abundant fragrant foliage but it is possible to grow the seedlings in large containers on the balcony or patio.

Start growing February - June

How to identify your seedlings: 

Cinnamon basil: brings a warming spicy twist to cocktails. (Annual)

Looks like common basil but are slightly darker in colour with a spicy scent.

Borage: makes the classic Pimms Cup garnish, beautiful floating in the glass or frozen into ice cubes. (Annual)

Seedlings have oval shaped, slightly bristly leaves and a cucumber fragrance.

Lemon balm: Leaves can be muddled for citrusy cocktails like a Lemon Balm Mojito. (Perennial)

Seedlings have oval-shaped and nettle-like leaves with a citrus scent.

It’s wise to position your herbs close to the house so that you’ll always have a supply on hand, and you can best enjoy their beautiful fragrance. Plucking the leaves and pinching out the tips regularly will encourage a compact bushy shape, with plenty of healthy new foliage. Transform cocktails with herbs by making simple syrups or gently crushing the leaves to release their fragrant flavour before muddling into your cocktail. The pretty petals may be frozen into ice cubes to give your home grown tipples a flamboyant finish.

Growbar is 100% eco-friendly. The card packaging can be widely recycled, the film wrap is made from biodegradable sugar cane, and coir is a sustainable alternative to peat that’s made with coconut fibres.