3 Comfrey plants Bocking 14 AB

Bocking 14 Comfrey plants are hardy perennials with large, rough leaves. The nutrient-rich leaves are used to make purins. The roots are used to make balms.

From mid-April to the end of June, the plants produce pretty, bell-shaped, purplish flowers.

Although this variety is edible, it is not the tastiest of comfrey. It doesn't produce seeds and, consequently, won't invade gardens. This variety can be propagated by cuttings.

How do I grow Bocking 14 comfrey?

Plants are transplanted into the ground from mid-May, once the last frosts have passed and the soil has warmed up.

To develop properly, Bocking 14 comfrey needs moist, cool soil. Transplant to a shady spot, at least 6 cm apart. Water well after transplanting and for a month afterwards.

It adapts to all types of soil and can produce for around twenty years if planted in the right conditions. This plant is robust and very hardy, resisting extreme cold.

As a greedy plant, we recommend enriching the soil with manure or organic matter every year.

For further information, consult the planting guide.

When and how to harvest Bocking 14 Comfrey?

A perennial and productive plant, it is possible and highly recommended to cut the leaves and stems 4 to 8 times a year, except in winter. This is especially important in the first year, as cutting encourages the plant's development.

For making balms, there are two ideal times to harvest the root: in spring, before it flowers, and in early autumn.

Comfrey: a health benefit for people and plants

The broad, rough, pointed leaves of Bocking 14 Comfrey are rich in potash, trace elements... and once transformed into a purin, they will promote root development, fruiting and flowering of plants.

Mixed with compost, the leaves activate and enrich it even further.

How to make comfrey purin?

You'll need 1 kg of fresh comfrey leaves (picked 3 hours beforehand) and 10 liters of spring or rain water.

• Fill a can with 10 liters of rain or spring water.
• Place the comfrey leaves in the can, edging them to prevent them rising to the surface.
• Close the container with a lid, leaving as little air as possible inside.
• If the can is transparent, cover it to keep it dark.
• Stir the preparation daily.

When fermentation begins, make sure the outside temperature is 30°C.

Once the solution is ready, filter it and transfer it into cans, which should be stored away from light and heat.

If you add a preservative (5mg/l) such as rosemary essential oil or grapefruit extract, you can keep the preparation for 1 year.

Making Comfrey balm

Moisturizing and healing, Comfrey balm repairs and protects the skin. You can also make oil or macerate preparations, or simply use the fresh leaves.

• Wash 4 to 5 fresh organic comfrey roots (harvested just before use).
• Fry for a short time in 250 g vegetable oil.
• Leave to stand overnight.
• Reheat the next day, place in a cloth and squeeze out.
• Place the balm in a container and store in the freezer.

You can add natural preservatives such as vitamin E, grape seed oil...and, depending on use (healing, astringent, moisturizing...), essential or vegetable oils to reinforce Comfrey's action.

Shipping and delivery of Bocking 14 Comfrey plants

• Orders are dispatched Monday to Thursday.
• Shipment to France only.
• Shipping boxes designed for optimum protection of plants.
• Free shipping does not apply to plants.