Comfrey (aka Knitbone, Woundwort)
Origin: Asia and Europe
Harvest: When leaves are of reasonable length – the more you harvest, the more the leaves grow.
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.
Comfrey also works well as a weed-barrier – plant in rows with pigeon pea, arrowroot and lemongrass.
Comfrey can be chopped up in steamed vegetable dishes or added to soups and fritters or rissoles. A leaf can also be dipped in batter, deep-fried then drained on paper towels. A few raw leaves can be added to green smoothies.
Young inner leaves can be rubbed over a cut to stem bleeding.