A trio of herbs cultivated in medieval times, prized for medicinal, culinary and household uses.
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.
How to identify your seedlings:
Clary sage seedlings have large, round and strongly fragrant leaves. Clary Sage likes well-drained soil and full sun but can tolerate light partial shade.
Tansy seedlings have feathery, fern-like leaves. Tansy is happy in fertile soil and no pruning is required.
Salad burnet seedlings have branches of silvery maple like leaves. Salad burnet like moist, well drained soil and full sun.
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.