Baccy growing seems to be just as much a mystery & full of gobble-de-gook as bread making & home brew then, huh?
So this is what I've found over the last 2 years....
In the UK, you can legally grow it, cure it, shred it, but once you start to smoke it, you have to declare it & pay the tax... yeah right
Here in Ireland, you can apply for a licence that costs 5 euros & then you can grow for your own personal use. Simple! But then they don't really lose too much sleep if you haven't got a licence, so that's that.
Seeds: Typically, they look like dust & can be a nightmare to start, so just pop them on the top of damp compost & spray with a fine mist until they start to grow - really, they are SO tiny! Start them off indoors - I did mine in the house last year & in the polyhouse this year. The windowsill gave a better germination - it was warmer. I bought my seeds in from the US - I think I got around 300 seeds for about 9 euros & have given quite a bit away - I've some left for next year as well.
Once you have proper little plants, transfer them. Now, they don't actually like to be too wet at the root, so last year they grew to a height of about 3ft - and then came the floods - disaster!
This year, I grew them in the polyhouse & we had 6 ft plants with huge leaves - much better!!
Some books/sites tell you to cut the stems & hang the lot to dry the leaves & that's ok if you have the room.
I actually DO have the room & height in the hayshed, but it was easier to just cut the leaves as they started to turn yellow & hang the leaves in bunches.
And that's where I'm at so far......
Next step, when they are suitably brown enough, I shall bring some in to dry & crumble... then I am going to boil the rest, squeeze & make into a block before shredding & toasting - I'll let you know how it all goes!!
(thanks)
), we can do France to England in 2-3 days but usually it's several days longer the other way round. 
