I love this fertilizer as it is so simple to make and can be used on all plants. Bonsai’s love it and I spray my orchids with it occasionally – basically when I remember! Comfrey produces so many leaves and can be harvested at least 3 times a year, so this is always my go-to fertilizer. However, if I have an abundance of other herbs, I add those too. Some of the good ones are nettles, yarrow, plantain and dandelion.
Here is the recipe;
Fill a bucket with fresh, roughly chopped comfrey leaves. Pour boiling water over the leaves to wilt them.
Top up the bucket with cold water and cover loosely. A black plastic rubbish bag is ideal. Do not use a tightly fitting lid as the gases that form will cause it to explode.
As it matures, it will start to stink, so keep it away from the house.
After 4 weeks strain into bottles.
To use dilute 1 cup in 10 litres water.
To store, pour the undiluted liquid into bottles, seal and keep in a dark place.
I recently picked up an old bucket which has a tap on it. It is perfect for storage and easy to decant into a watering can when I need it.
