Yandina Community Gardens

41 Farrell street, Yandina

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Comfrey Fritters

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Ingredients

1 x cup flour

Water or flat beer

Salt, Paprika or herbs to taste

Oil (olive or coconut)

Method

Choose your favourite flour, make a batter of flour and water (1 cup flour & enough water or flat beer to make a “sticky batter”. You can also add salt, paprika or herbs to taste.
Dunk each leaf into your batter, making sure that each leaf is well covered with batter.
Fry in some oil (my choice is olive or coconut) in a hot pan until they turn golden brown (about 5 mins). Leave some stems on so it is easy to turn them over and pick them up.
You can eat them as they are or add to a meal.

Comfrey (Symphytum officinale)

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Clumping herb with large rough leaves, and deep roots.

Other Names: Knitbone, Woundwort

Origin: Europe, Asia

Size: 0.4m high, 0.5m spread

Growing conditions: full sun to partial shade

Propagation: root division

Growing tips: Harvest leaves regularly to encourage growth. Comfrey works well as a weed-barrier. Plant in rows with pigeon pea, arrowroot and lemongrass.

Use: Comfrey can be used as a fertiliser or mineral supplement, cut and placed directly on garden beds.  A compost tea can be made using comfrey leaves – collect a bucketful, cover with water and leave to break down for a few weeks (don’t leave bucket near work areas as this mix pongs).  When ready to use, strain and dilute 1:10 with water.

Leaves can be eaten cooked or raw in moderation.

Availability in shop: all year

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biochar chop & drop compost composting Edible Greens edible leaves edible seeds edible tubers Event food waste food waste loop ground cover insect attracting Kids event Kids program know your plants Learning Living sustainably Management Committee medicinal plants medicine member event Morag Gamble native stingless bees Nutrient Dense Food Open garden visit Permaculture Plant plants Recipe Recipes Subtropical Greens Support plants Sustainable Building sustainable living Tropical greens volunteer water plant Wax-wrap making wax-wraps Workshop workshops Worm Farming Yandina Community Garden Yandina community Gardens

Permaculture People

Elizabeth Fekonia - Permaculture Real Food
Anne Gibson - The Micro Gardener
Morag Gamble - Our Permaculture Life
Dee Humphreys - Eatin Garden Edible Garden Tours

Acknowledgement of country

Yandina Community Gardens acknowledges and pays respect to the Traditional Owners of the land, the Gubbi Gubbi (Kabi Kabi) people, past and present and emerging. We recognise and wish to learn from their spiritual and cultural connection to the land.