Symphytum x uplandicum 'Bocking 14' is a sterile cultivar that does not produce seeds.

Bocking No. 14 takes after Symphytum asperrimum in flower stem habit. It is early , rust resistant, and high in potash and allantoin, the healing principle.

Comfrey: A Versatile Herb for Growing, Care, and Uses

Comfrey, also known as Symphytum officinale, is a remarkable herb that has been cherished for centuries for its numerous benefits. From its growing and care to its various uses as a herb and fertilizer, comfrey is a true gem in the world of gardening.

When it comes to growing comfrey, it is a resilient plant that thrives in moist and fertile soil. Whether you have a backyard garden or a small balcony, comfrey can be easily cultivated. Its lush green leaves and delicate purple flowers make it a beautiful addition to any garden.

Caring for comfrey is relatively simple. Regular watering and occasional pruning will ensure its healthy growth. However, it is essential to keep in mind that comfrey can spread rapidly, so it's best to plant it in a contained area or use pots to control its growth.

But what truly sets comfrey apart is its incredible versatility. As a herb, comfrey has a long history of medicinal uses. Its leaves can be brewed into a soothing tea that aids in digestion and promotes overall well-being. Comfrey oil, extracted from its roots, is known for its anti-inflammatory properties and is often used in topical ointments and creams.

Furthermore, comfrey is a powerhouse when it comes to its use as a fertilizer. Its deep roots absorb valuable nutrients from the soil, making it an excellent source of organic matter. By creating a comfrey bokashi, a fermented mixture of comfrey leaves and other organic material, you can enrich your soil with essential nutrients, promoting healthy plant growth and abundant harvests.

Imagine having a thriving vegetable garden where every tomato, cucumber, and carrot flourishes, thanks to the natural goodness of comfrey. Not only will your plants grow stronger and healthier, but you'll also contribute to a sustainable and eco-friendly approach to gardening.

In conclusion, comfrey is a true gift from nature. Its versatility as a herb and fertilizer makes it an invaluable asset for both gardeners and herbal enthusiasts. Whether you're looking to add a touch of beauty to your garden or harness its medicinal properties, comfrey is a herb that never fails to impress.

Properties and Benefits of Comfrey BokashiComfrey bokashi combines the nutrient-dense properties of comfrey with the microbial benefits of the bokashi fermentation process. Here are its key properties and benefits:

1. Nutrient-Rich Soil Amendment:
   • High Nutrient Content: Comfrey is rich in nitrogen (2.5–3.5%), phosphorus (1.5–2.5%), potassium (2–3%), and calcium (1–2%), which are essential for plant growth, root development, and disease resistance.
      

      
   • Deep-Root Nutrient Mining: Comfrey’s deep taproots access nutrients from subsoil layers, concentrating minerals that are then released into the compost during fermentation.
      

      
   • Enhanced Nutrient Availability: The bokashi fermentation process breaks down organic matter, making nutrients more bioavailable to plants compared to traditional composting.
2. Soil Health Improvement:
   • Microbial Activity: Bokashi introduces beneficial microorganisms (e.g., lactic acid bacteria, yeasts) that enhance soil microbial activity, improving soil structure and nutrient cycling.
      

      
   • Reduced Odor: Unlike traditional composting, bokashi fermentation is anaerobic and produces minimal odor, making it suitable for small spaces or urban gardening.
      

      
   • Soil Structure: Comfrey bokashi improves soil aeration and water retention, promoting healthier root systems.
      

      
3. Plant Growth and Productivity:
   • Promotes Vigorous Growth: The high potassium and nitrogen content supports flowering, fruiting, and overall plant vigor, making it ideal for vegetables, fruits, and ornamentals.
      

      
   • Natural Pest Repellent: Comfrey’s allelopathic properties may help deter certain pests, reducing the need for chemical interventions.
      

      
4. Sustainability and Waste Reduction:
   • Organic Waste Recycling: Bokashi allows for the inclusion of a wide range of organic materials (e.g., kitchen scraps, comfrey leaves), reducing waste.
      

      
   • Fast Decomposition: The fermentation process can produce usable compost in as little as 10–14 days, much faster than traditional composting methods.
5. Cautions and Considerations:
   • Allelopathic Properties: Comfrey contains allelopathic compounds that may inhibit the growth of some plants, so it should be used judiciously in mixed planting systems.
      

      
   • Invasive Nature: Comfrey, particularly non-sterile varieties, can be invasive due to its ability to regenerate from root fragments. Consider using the sterile Bocking 14 cultivar for home gardens.
      

      
   • Powdery Mildew: Comfrey leaves affected by powdery mildew can still be used in bokashi, as the fermentation process typically neutralizes fungal pathogens.
      

      

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How to Make Comfrey BokashiMaking comfrey bokashi involves fermenting comfrey leaves with other organic matter and bokashi bran inoculated with effective microorganisms (EM). Below is a step-by-step guide adapted from general bokashi composting techniques and tailored for comfrey.

 

 

 

 

 

 

Materials Needed

• Comfrey Leaves: Fresh or dried comfrey leaves, chopped into small pieces (6–8 inches or smaller). Fresh leaves are more potent, but dried leaves work well and are easier to store.
   

   
   

   
• Bokashi Bran: Inoculated with EM-1 (effective microorganisms, available online or at garden centers). You can make your own bokashi bran (see below) or purchase it.
• Organic Matter: Kitchen scraps (e.g., vegetable peels, fruit scraps), grass clippings, or other green materials to complement comfrey.
• Molasses or Simple Carbohydrate: Acts as a food source for microbes (e.g., blackstrap molasses, sugar, or syrup).
   

   
• Water: To moisten the mixture.
• Airtight Container: A bokashi bucket or a sealable plastic bin to ensure anaerobic conditions.
• Mixing Vessel: A bucket or large container for mixing ingredients.
• Cheesecloth or Fine Mesh: For straining (if making your own bokashi bran).
• Optional: Carrier material for homemade bokashi bran (e.g., wheat bran, rice husks, shredded cardboard, or coffee grounds).
   

   

Step-by-Step InstructionsStep 1: Prepare Comfrey Leaves

1. Harvest Comfrey: Cut comfrey leaves in early spring or mid-summer when nutrient content is highest (12–18 inches tall). Avoid over-harvesting to allow regrowth.
    

    
2. Clean and Chop: Rinse leaves to remove dirt or debris. Chop into 1–2 inch pieces to increase surface area for fermentation.
    

    
3. Check for Disease: If leaves show powdery mildew, they can still be used, as the fermentation process typically kills fungal pathogens.
    

    

Step 2: Make Bokashi Bran (Optional)If you prefer to make your own bokashi bran instead of purchasing it, follow these steps:

1. Gather Ingredients:
   • 2 lbs (4 cups) of bran or alternative (e.g., wheat bran, rice husks, shredded cardboard).
   • 1 tbsp EM-1 (effective microorganisms).
   • 1 tbsp molasses or sugar.
   • 2 cups lukewarm water.
      

      
2. Mix the Solution:
   • Dissolve molasses in lukewarm water to avoid shocking the microbes.
   • Add EM-1 to the water-molasses mixture and stir well.
3. Combine with Bran:
   • Place bran in a mixing vessel (e.g., a 5-gallon bucket).
   • Gradually add the water mixture, mixing with your hands to achieve an even, moist consistency (like oatmeal cookie dough). It should hold together when squeezed but not drip water. Add more bran if too wet.
      

      
4. Ferment the Bran:
   • Transfer the mixture to an airtight container or plastic bag, removing excess air.
   • Store in a cool, dark place for 2 weeks to allow microbes to proliferate. Do not open during this period.
   • After 2 weeks, check for a sweet, fermented smell (like apple cider). White mold is normal; discard if you see other colors or a foul odor.
      

      
5. Dry the Bran (Optional):
   • Spread the fermented bran on a tarp or table to air-dry (avoid direct sunlight or high heat to protect microbes).
   • Store dried bran in an airtight container for 1–2 years.
      

      

Step 3: Prepare the Bokashi Bin

1. Layer the Materials:
   • In an airtight bokashi bucket, add a thin layer of bokashi bran (about 1–2 tbsp) to the bottom.
   • Add a 1–2 inch layer of chopped comfrey leaves and other organic matter (e.g., kitchen scraps).
   • Sprinkle another layer of bokashi bran (1–2 tbsp) over the organic material.
      

      
      

      
2. Repeat Layers:
   • Continue layering organic matter and bokashi bran until the bucket is nearly full, leaving some space at the top.
   • Press down each layer firmly to remove air pockets and promote anaerobic fermentation.
3. Final Layer:
   • Add a generous layer of bokashi bran (about ¼ cup) on top to seal the mixture.

Step 4: Ferment the Mixture

1. Seal the Bucket: Close the airtight lid to ensure anaerobic conditions. If using a regular bucket, cover with a plastic bag and secure tightly.
2. Store: Place the bucket in a cool, dark place (e.g., a garage or pantry) for 10–14 days to ferment.
3. Check Progress: After fermentation, the mixture should have a slightly sour, pickled smell. It may not be fully decomposed but will continue breaking down when added to soil.

Step 5: Use or Store the Comfrey Bokashi

1. Incorporate into Soil:
   • Bury the fermented comfrey bokashi in your garden soil or compost pile, at least 6–8 inches deep, to complete decomposition (typically 2–4 weeks).
   • Mix with soil to enhance nutrient availability for plants.
      

      
2. Storage:
   • If not using immediately, keep the fermented mixture in the airtight bucket for up to a few weeks. For longer storage, dry the bokashi (similar to drying bran) and store in an airtight container.
      

      

Step 6: Monitor and Apply

• Application: Use comfrey bokashi as a soil amendment for vegetables, fruit trees, or ornamentals, especially those requiring high potassium (e.g., tomatoes, cucumbers).
   

   
• Frequency: Apply sparingly (e.g., a handful per square foot) to avoid nutrient overload or allelopathic effects. Test soil periodically to monitor nutrient levels.
   

   
• Safety Note: Avoid applying directly to edible parts of plants, and wash hands after handling due to comfrey’s pyrrolizidine alkaloids, which can be toxic if absorbed or ingested in large amounts.
   

   
   

   

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Tips for Success

• Use Sterile Comfrey Varieties: Opt for Bocking 14 to prevent invasive spread in your garden.
   

   
• Balance Materials: Combine comfrey with other organic matter (e.g., kitchen scraps) to maintain a balanced carbon-to-nitrogen ratio in the bokashi bin.
   

   
• Monitor Moisture: The mixture should be moist but not soggy. Excess moisture can lead to improper fermentation.
   

   
• Avoid Contamination: Ensure all tools and containers are clean to prevent unwanted bacteria or mold.
   

   
• Experiment: Adjust the ratio of comfrey to other materials based on your plants’ needs and soil conditions.

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Additional Notes

• Comfrey’s Medicinal Uses: While comfrey is valued in bokashi for gardening, it’s also used in herbal remedies like salves and tinctures for its allantoin and rosmarinic acid content, which promote skin healing and reduce inflammation. However, due to pyrrolizidine alkaloids, it should only be used topically and not on open wounds or ingested.
   

   
   

   
   

   
• Alternative Comfrey Uses: Beyond bokashi, comfrey can be used to make liquid fertilizer (comfrey tea) or added directly to compost piles.
   

   
   

   
• Sustainability: Harvest comfrey responsibly to avoid depleting plants, and consider its allelopathic properties when planning garden layouts.
   

   
   

   

By creating comfrey bokashi, you can transform comfrey leaves and organic waste into a powerful, eco-friendly fertilizer that boosts soil health and plant growth. If you have more questions or need specific advice on bokashi composting, let me know!