GROWING COMFREY
Comfrey (often fondly called comfy) is the quiet powerhouse of the garden—its broad, velvety leaves rise tall and strong, crowned in spring and summer with clusters of purple or blue bells that hum with bees. Though its leaves are not for the kitchen table (comfrey is not edible), it is treasured as a healer of the soil and a friend to the compost heap. With deep roots that draw up minerals, comfrey gives back generously, enriching the earth and nourishing the plants around it.
Comfrey is the gardener’s secret helper: a plant not to eat, but to treasure for its gifts to the soil and the health of the garden. Its flowers keep bees happy, its leaves enrich compost and feed other crops, and its presence feels steady, generous, and enduring. To grow comfrey is to weave strength and balance into your garden, a reminder that not all harvests are for our plates—some are for the earth itself.
HOW TO
-
When to Plant - Plant comfrey in spring or autumn, when the soil is soft and welcoming. It can be grown from root cuttings, each piece quickly unfurling into a lush new plant.
-
Soil & Position - Comfrey thrives in almost any soil but flourishes best in rich, damp ground. Choose a sunny or partly shaded spot, but be thoughtful—comfrey grows vigorously and will stay put for years. Plant it in a corner or a bed of its own, where it can spread its leaves without disturbing tender neighbours.
-
Watering & Care - Once established, comfrey needs very little care. Its roots dive deep for moisture, making it resilient in dry spells. A mulch of compost in spring will keep it thriving, but otherwise it largely looks after itself.
-
Harvesting Leaves - From late spring to early autumn, cut the leaves every few weeks. They can be added to the compost heap as an accelerator, layered as a mulch around hungry plants like tomatoes or potatoes, or steeped in water to make a potent liquid feed—comfrey tea, rich in nutrients, though pungent in aroma!