Some Good Reasons to Plant Comfrey©

Some Good Reasons to Plant Comfrey©

By Arlene Wright-Correll

Many years ago a good friend of mine brought me some Comfrey clippings for my herbery.  Comfrey is a large, perennial plant that keeps on coming back every year.

Comfrey (Symphytum officianale) is an attractive and useful plant, with large, hairy leaves and bell shaped purplish flowers. Native to Europe and temperate parts of Asia, it is in the same family as borage and forget me not.

Comfrey can be grown almost anywhere and in most types of soil, but is happiest with some shade. Comfrey is a fast-growing plant, producing huge amounts of leaf during the growing season, and hence is very nitrogen hungry so you can put animal manure on it.

Organic gardeners and herbalists love this plant.   Mature comfrey plants can be harvested up to four or five times a year. They are ready for cutting when about 24 inches high and depending on seasonal conditions, this is usually in mid-Spring.  Comfrey should be harvested by using shears, a sickle, or a scythe to cut the plant about 2 inches above the ground, taking care handling it because the leaves and stems are covered in hairs that can irritate the skin. It is advisable to wear gloves when handling comfrey.

The leaves and roots have been used medicinally for thousands of years, dating as far back as Roman times, and the plant is used as a fertilizer by organic gardeners. The following are just some of the reasons why comfrey is sometimes referred to as a “wonder” plant.

Comfrey has a high allantoin content, which increases cell production, helping wounds to heal rapidly and Comfrey poultices, salves and creams are recommended by herbalists for healing bruises, sprains, fractures, pulled muscles and torn ligaments.

Comfrey leaves can be used in the garden by placing them around your plants as mulch. As Comfrey decomposes it can be cultivated into the soil. Comfrey is a fantastic compost activator. It enriches compost, as well as encouraging it to heat up.

Comfrey contains mucilage, which coats and soothes irritated tissues.

 Comfrey has more nitrogen, phosphorus and potassium (NPK) than most commercial fertilizers available.

You can order the best comfrey seeds at this link now.  https://homefarmherbery.com/shop?olsPage=products%2Fcomfrey-seeds

Tread the earthy lightly and in the meantime may the Creative Force be with you.

Arlene at Home Farm Herbery.

https://homefarmherbery.com/

4 Great recipes for Chia Seeds©

4 Great recipes for Chia Seeds©

By Arlene Wright-Correll

1. Fast and Easy Chia Muffins

Ingredients:

1 tbsp ground chia seeds 

1 1/2 cups whole wheat flour

2 tsp baking soda

1/2 tsp salt

1 cup sweet potato puree

1 cup unsweetened apple sauce

Directions

Mix together wet ingredients. In a separate bowl, mix dry ingredients.

Fold wet ingredients into dry ingredients.

Scoop into muffin tins and bake for 15-20 minutes at 350˚F.

2. Oatmeal Berry Bars with Chia Seeds

Oatmeal cookies meet berry cobbler and chia seeds. Using freezer chia jam these bars could pass as dessert or a snack.

Serves: 12

Ingredients:

Oat Bar:

1½ cups whole oats

½ cup flour

½ cup whole wheat flour

½ tsp baking soda

½ tsp salt

½ cup brown sugar

1 Tbsp chia seeds 

4 Tbsp warm water, mixed

½ cup + 2 Tbsp butter, melted

¼ cup pure maple syrup

2 Tbsp milk

3. Chia Seed Freezer Jam:

3 cups fresh your favorite berries

2-3 tbsp pure maple syrup, to taste

2 tbsp chia seeds 

Instructions:

Oat Bars

Mix the chia egg in a small blow and set it aside.

In a large mixing bowl, combine the whole oats, flours, brown sugar, baking soda and salt.

In a small bowl, mix the melted butter, maple syrup, milk, and chia egg.

Add the wet mixture to the dry mixture and stir well, using your hands if necessary.

Set aside ½ cup of the oat dough for the topping.

Pour the oat mixture into a square pan and press down with your fingers to form the base.

Use a pastry roller to smooth out if desired.

Pour the berry chia seed jam mixture on top and smooth with a knife.

Drop the reserved ½ cup oat mixture in small bits on top.

Bake the bars at 350 degrees for approximately 30 minutes.

Allow the bars to fully cool for at least 30-40 minutes before gently removing them from the pan.

Slice and store the bars in a container in the fridge to keep them firm.

4. RECIPE FOR CHIA FRESCA

Ingredients:

1 glass of lemonade

1 tsp Chia Seeds 

Directions:

Combine chia seeds and lemonade. Shake or stir. Allow to sit for 10 minutes until chia seeds swell. Enjoy this delicious and healthy chia fresca.

Chia fresca can also be made by soaking the chia seeds for 10 minutes separately in a glass of water. Then combine the chia seed gel with any flavored water or juice for exciting new flavors of chia fresca.

Tread the earthy lightly and in the meantime may the Creative Force be with you.

Arlene Wright-Correll

Home Farm Herbery

https://homefarmherbery.com/

You just won April’s Art Contest!

You just won April’s Art Contest!

Christina G. from Floresville, TX. is April’s art contest winner 

Your prize is on its way.

Congratulations from

Home Farm Herbery LLC

https://homefarmherbery.com/