Comfrey belongs to the asperifolious family, Boraginaceae, and is a natural hybrid between the true comfrey S. officinale and fodder comfrey S. asperum. It probably got the name uplandicum because it was observed and catalogued there first probably by Linnaeus himself. Comfrey is one of the most nourishing plants in existence with lots of minerals too. The large rough leaves contain large amounts of nitrogen, phosphorus and most of all potassium plus a broad spectrum of micro nutrients. The leaves are mostly used as fertilizer on and in the soil, activating agent in compost, for making fertilizer water, ingredient in sowing and seedling soils and fodder for livestock. In England, where Comfrey is highly appreciated, salves, oils and teas of wholesome effect are made.
In a well fertilized, moist soil Comfrey grows a meter tall with lots of blue-violet flowers, delighting bees and bumble-bees, and large amounts of large leaves. This plant can be harvested 3-4 times per season.
Comfrey is usually propagated by division in spring or autumn. Thus one plant can be the origin of lots of others in a few years. Suckers easily root themselves and grow up to fully grown plants quickly. Those few seeds the plants yield are usually of poor germination quality, but enough to get a few plants going to begin with. Sow the black seeds, 1-2 cm deep indoors or in a hot bed in spring and set out in a roomy place in the sun-half-shadow when the soil has warmed up a bit. 100 seeds/g one portion contains about 50 seeds.