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. 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.
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.
You can encourage more abundant tomatoes by providing a weekly dose of liquid seaweed feed. As the stems grow tall and fruits become heavy it’s wise to provide some sturdy support to prevent the plants bending and snapping in summer breezes.
When the tomatoes have reached full size but are still green you can pick the leaves from the plant to make sure they’re able to bask in the sun and develop delicious sun-ripened flavour. A bumper crop of tomatoes can be cooked into delicious sauces, ketchups and chutneys (yellow pear tom, outdoor girl & gardeners delight)