COMFREY

Symphytum

Comfrey, well known for its medicinal properties, is a hairy, slightly prickly clumping perennial. Comfrey is a great addition to any garden and is known as a “dynamic accumulator,” meaning its deep tap roots can pull up nutrients and make them available to the other plants surrounding it. As well as making great fertiliser, Comfrey leaves can also be added to your compost for extra potency.

PLANT

New growth emerges in spring, followed by flowers in early summer. Comfrey can be hard to move once tap root is established, so make sure you are happy with its location.

HARVEST

Roots can be harvested all year round, but are best in early winter. This should only be done once the root system to fully established. Comfrey leaves can be harvested a few times a year as the plant matures, from late spring through to autumn. Use a knife or scissors to pick leaves as they are prickly. Grows in a rosette to 1 metre in height.

Eat

Comfrey leaves can be prepared and eaten as a vegetable, and the roots can be dried and used in tea.

PRESERVE

Both the stems and leaves can be dried either in a dehydrator or low temperature oven, or alternatively air drying is a slower but also effective option.

RECIPES

Try this comfrey soup recipe!