Comfrey is a hardy, perennial herbaceous plant of the family Boraginaceae with a turnip-like root and large, broad hairy leaves. It bears small convex white, cream, purplish or pink blossoms.

It is endemic to Europe, thriving in moist, grassy sites. Comfrey has long been accredited by both organic gardeners and herbalists for its great usefulness and versatility. It has been employed for centuries as curative herb of excellence.

Comfrey is a quick growing plant, giving rise to large quantities of leaf during the growing time of year; very nitrogen hungry. Although it will carry on growing regardless of nitrogen availability, it will do well from the addition of animal manure put on as mulch.

Developed comfrey plants could be harvested up to four or five times a year. They are ready for cutting once about 60-70cm high. Cut back the plant about 5cm above the soil, taking care when handling it since the leaves and stems are covered up in hairs that could irritate the skin.

Propagation is by seed or root division during autumn. When parting comfrey plants take care not to disperse root breaks up around, or discard on the compost pile as from each one a new plant could re-root, and comfrey could be a very hard plant to get rid of.

Comfrey is a especially worthily source of fertility to the organic gardener. It is a very deeply rooted plant mining a host of nutrients from the ground. These are then made available by its fast growing leaves which, rapidly break down leaving all important plant nutrient needful for flowers, seed and fruit yields.

One of its country names for comfrey was ‘knit bone’, a reminder of its traditional employment in healing. Contemporary science substantiates that comfrey can act upon the course of bone ailments. The herb contains allantoin, a cell proliferant that accelerates the natural replacement of body cells.

Comfrey was utilized to treat a variety of ailments ranging from bronchial problems, broken bones, sprains, arthritis, gastric and varicose ulcerations, serious burns, acne and other skin conditions. Internal usage of comfrey should be avoided.

An obscure annual up to 20cm tall, found growing all over the tempered world; chickweed is broadly speaking considered as a weed. It is a low, sprawling plant with small, oval, pointy leaves, white flowers, which seeds and flowers again so quickly that it is accessible about just about throughout the year.

It is full of nutrients and the whole plant might be chopped up and added to salads or sandwiches. It has a salty, fresh flavor and might also be cooked (no more than 5 minutes) and served as a vegetable; it tastes like spinach.

Chickweed is esteemed to treat a wide spectrum of conditions in folk medicine, ranging from asthma and indigestion to skin troubles. Applied externally, made into an ointment, is said to help with: cuts, wounds, itching and skin irritation, boils, burns, inflamed eyes and cure chilblains.

Taken internally, Chickweed acts as a diuretic and helps with rheumatism. Traditional Chinese herbalists employ chickweed internally as a tea to treat nosebleeds. Also said to be of help in the regulation of the thyroid gland. Taken

At one time chickweed was used as a tea, its main use today is as a cream put on generously several times, every day, on rashes and inflammatory skin conditions such as eczema to alleviate itchiness and inflammation. It could be also taken as a tincture, 1-5 ml per day.

chickweed

The fragrance of herbs, flowers and spices can be captured all year round in the form of sachets and pot-pourri. Closets and linen can be kept smelling sweet and fresh. Since herbs and flowers can grow everywhere they can be gathered and dried mixed with essential oils and fixatives to make their scents last.

Pot Pourri
An old but popular method of dried flowers and leaves presentation the pot-pourri is an elegant way to produce the combinations of fragrant and often mysterious aromas. Once the base sent has be chosen (e.g. Rose petals), then other leaves (e.g. lovage, lavender, bay, rosemary, southernwood), flowers (e.g. orange blossom, lavender, violets, chamomile) and spices (e.g. cinnamon, sandalwood, vanilla pod) can be added. You can choose a floral, spicy or a combination pot- pourri.

Once you have your favorite combination then you could add a few drops of essential oil that will reinforce your particular fragrance. Finally you will need to use a fixative (orris root) to hold the perfume much longer than the flowers would naturally. Now is time to place the pot-pourri into a suitable container, presentation is equally important, (e. g. urn, ceramic pot, china) and is ready to use.

Fixative
Essential oil of lavender 30ml
Orris root 125g
Cloves 25g
Coriander Seeds 25g
Ground mace 25g

1 1/2 cups fresh basil leaves
3 table spoons pine nuts
2 gloves garlic
3 tablespoons extra virgin olive oil
3 table spoons grated Parmesan cheese
Extra fresh basil leaves to garnish

Combine basil leaves, pine nuts, Parmesan cheese and garlic in a food processor or mortar and puree.
Start adding the oil while continuing to puree until all of the oil has been used. Pesto is great with pasta, potatoes or as a spread on toasted bread. Garnish with extra fresh leaves.
Pesto sauce can keep up to two weeks in the refrigerator.