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Comfrey Tea


Comfrey is the bees knees when it comes to organic fertilizer or as Noah put it "Its like steroids for plants". I read about this wonderous plant last year and brought some to grow in our garden to see if we could reap some of the organic goodness on offer!

Comfrey is a 'Dynamic Accumulator' which means it sends its roots deep down into the ground and brings up all the nutrients from down below and stores them in its leaves. 

Comfrey also has many medicinal properties and can be used to treat ailments such as sprains, burns, bruises and joint inflammation. I even read somewhere that it was used in medieval times to help with broken bones.

Today our Level 2 Students Noah and Thomas took the first steps in making comfrey tea which we will use to boost our plant growth. Comfrey is especially rich in potassium.

Here is the recipe we used for Comfrey Tea.

  • About 80 Comfrey Leaves ( broken up & put in a bucket )
  • Fill the bucket with water
  • Wait 2 or so weeks ( you will know its ready when it starts to stink)
  • Mix the solution (tea) with water 100ml to 10L
  • Water on your plants 


Let me know if you need/want any....... we have heaps!

Comments

  1. Kia ora Richard,
    I love how you have got into comfrey. Do you know you can also use it for a starter in compost. Works a treat. Is this L2 Hort. I used to teacher it many years ago.
    Ngā mihi,
    Maria

    ReplyDelete
  2. Kia ora Maria, I am just discovering all of the benefits of Comfrey, I was readinig about how you can make a balm to sooth bruises! I have a toddler who loves to rough and tumble, so I am going to try making some.
    Yes this is a L2 Class, we call it ESM or Environmental Sustainability Management. We are doing Ag Hort Standards and a Education for Sustainability unit next term. This is the first year this course has been taught at Bay of Islands College so there is a lot of learning going on, for both teacher and students. Thanks for your comment, any advice on making the comfrey compost starter?
    Have a great day, Richard

    ReplyDelete

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