Now is the perfect time to add this rare and valuable heirloom herb to your garden. Originating in the Caucasus mountains of Russia, Comfrey can withstand temperatures of -40° F below zero without winter kill.
Comfrey grows best in USDA Hardiness Zones 3-9. But will grow almost anywhere. Comfrey prefers a sweet soil with a pH of 6.0-7.0 and grows best in rich, moist soil in full sun, but will tolerate some shade.* It will grow well in clay, light sands or loams — whether in dry or wet areas. Strong growing and deep- rooted, Comfrey adapts well to most any environment.
An ideal range of sunlight exposure is between 4 to 6 hours. Afternoon shade of some form will still be useful, as any more than six hours can potentially cook the plants, particularly in states/areas with high spring/summer temperatures.
Comfrey can also be grown indoors, in pots (1 to 5 gallon size) for a continuous harvest of fresh, small leaves. For this purpose best results are obtained by planting two-year or 3-to-4-year plants in the larger pots or 5- gallon buckets.
Comfrey roots can grow down 8 to 10 feet and out to a 3-foot radius bringing up minerals and nutrients that have leached down for thousands of years. Comfrey is a “dynamic accumulator”— each plant a super “nutrient-pump”— producing versatile, valuable leaves — year after year.
Comfrey leaves can grow to be 10” wide x 20” long with prominent veining and some soft bristles underneath. The top side appears smooth. The smallest leaves are slightly fuzzy and all leaves are tender. Large strong plants become a “fountain of leaves” comprised of 15 to 25 shoots and leaves, small to large, coming right out of the ground. The plants can be 2½ feet high by 2½ feet in diameter every month of the growing and harvesting season.
Comfrey begins its growth early in the Spring; the first cutting here is in mid-April and the stronger plants will be in the “fountain of leaves” stage. This growth should be cut off 2“ above the ground and as needed throughout the growing season. These fast growing leaves can be cut 3 to 8 times a year with each plant yielding 3 to 8 pounds per cutting.