Comfrey is a versatile native flora plant that can be harvested three to five times a year. Leaves, flowers and roots are used for medicinal purposes or to prepare food and drinks.
When and which parts of comfrey should you harvest?
When harvesting comfrey, tender leaves should be harvested in spring and flower buds in May. Coarser leaves are used in summer and the roots can be dug up from September. This ensures optimal use of the plant and its ingredients.
Spring
The comfrey shows itself in spring with slightly hairy leaves with wavy edges. The coarse veining on the leaf surface is typical. Although the crop has few he althy ingredients at this time, the fresh leaves are suitable for harvesting. They are tender and can be used in many different ways in raw salads or processed into vegetables.
Drying leaves
If you want to dry comfrey and use it later, you shouldn't wait too long to harvest it. The foliage has the greatest content of valuable ingredients shortly before the flowers form. As soon as the first stems emerge, the concentration of the active ingredient drops. The plant now puts its energy into developing the flowers.
Harvesting flowers
The flowering period of the common comfrey begins in May. The flower buds are separated and cooked like vegetables. They go great with dandelion buds. When the plant is in full bloom, it decorates the landscape with bluish and purple tones. The petals are suitable as an edible decoration and decorate raw food plates or salads. To prevent the beauty from fading, you should not wash the collected flowers.
Summer
The plant continuously produces fresh shoots for collection. But over time the leaves, which can be up to 60 centimeters long, become coarser and are no longer suitable for consumption. The foliage contains a list of he alth-promoting substances such as potassium, phosphorus, calcium and vitamins A, C and B12. What is remarkable is the protein content, which is unmatched by any other plant.
Summer leaves are suitable:
- as a material for producing manure for tomatoes and potatoes
- in wilted form for mulching
- as a golden yellow textile dye when leaves are soaked in boiling water
Autumn
From September you can dig up the roots and harvest them. Choose strong growing specimens and only cut off enough of the rhizome so that the plant can continue to grow. They are suitable for consumption raw or cooked and provide a coffee substitute when dried and roasted.
