Comfrey tea is a simple-to-make plant superfood. If you haven’t made your own rocket fuel yet, then here is how I make mine.
What You Need
- Comfrey Leaves
- A barrel or bucket with a lid
- Water
- Sack or Pillowcase (optional but advised)
- Weight
Making The Tea
Comfrey tea is really simple to make.
To start with, harvest a load of comfrey leaves and chuck them in a barrel or bucket.
Comfrey is very resilient, you can chop it right back and it will bounce back, so there is no need to be gentle here.
Once you have added some leaves, you need to submerge them in water.
If you have a hessian or cloth sack – something like a pillowcase works well – then add the leaves to it before putting them into the water.
This stops them from clogging up your tap later on. But you do end up with a very stinky sack!
Now you need something to weigh the leaves down to keep them below the water’s surface.
I use a big wooden post with a plate on the bottom, and it works well.
Now you need to put a lid on your brew.
This will stink, which is why we need the lid. Even still, we need to keep this barrel far away from any space we intend to spend some time in – it smells that bad.
After 2-4 weeks, your tea will be ready.
A barrel with a tap on makes it really simple to get your brew out – especially if you put the leaves in a sack.
I like to pour the mix out and keep it in an old water bottle.
The longer you leave your tea mixing, the stronger it will be.
I dilute this down in a watering can and regularly apply it to my plants.
You could use this mix as it is, as a fortnightly feed – but I instead go for the little and often method.
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