Comfrey – My Favorite Herb

Theodore in the comfrey patch

As I noted in my last post about planting tomatoes, I love to grow comfrey for various uses on our mini-farm. I use it mainly for mulch, compost green material and even at times feed it to the chickens. It is also highly valuable as a source for medicinal skin salve. It is easy to grow and expand. I highly recommend it for any homesteader using organic and permaculture methods.

I originally purchased a couple roots from a Missouri herb farm six years ago. From just these couple plantings, I now have several beds full of this wonderful herb. Once a plant gets established for at least two years, you can cut out a batch of roots from this plant and propagate many more new plants just by replanting the roots wherever you want them. It should be a permanent location as they will last a long time and it may be hard to eliminate.

I have the Russian bocking 14 cultivar that is a sterile hybrid that will not self-seed. It is a very robust, deep-rooted vigorous plant and is fun to watch grow in early spring after the long winter. It is a great source of nitrogen for your garden and extracts mineral nutrients from deep in the soil.

Because of the vigor of the Russian cultivar, I can cut it three to four times a season. I usually do three cuttings and leave the last growth to die off for the winter to provide its own nitrogen source for a strong start the next spring. Comfrey likes nitrogen which will help it grow more vigorously. I also put grass clippings around the plant throughout the summer as an additional nitrogen source and to keep the weeds down.

comfrey patch

Bees really love the comfrey flower for nectar. If you want bees in your garden area, comfrey is a great plant to have around. One of my favorite after work relaxing times is to go in the garden and watch the host of bumble bees enjoying a feast on the comfrey flowers.

comfrey with bees

comfrey and upclose bee shot

comfrey with upclose bee shot again

I like to use the scythe to cut comfrey.  It makes fast work of the cutting job.  Here’s a brief video of me cutting one of my comfrey patches for the first spring compost pile.

Do you have a comfrey patch? How do you use it? I’d love to hear your stories.

 

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Mother’s Day Tomato Planting

tomato transplants top view

Happy Mother’s Day to all the mothers and grandmothers! Mother’s day weekend is one of my favorite weekends in spring because I get to honor my mother and wife and also it’s the time we put the tomatoes in the ground. Tomatoes are our favorite garden vegetable and we plant more and different varieties every year!

I plant around Mother’s day in our zone 6a to avoid all potential frost and to allow the ground to warm up for better transplant health without having to watch them too close. Several friends put their tomatoes in early and end up losing many of their plants due to late frost or not caring for them closely enough.

This year we purchased our seeds from Gary Ibsen at TomatoFest. Their delivery was very timely and the plants have done quite well. TomatoFest seeds are a little more expensive, but I’ve been very pleased with the germination and plant health so far. Below are pictures of the transplants before planting.

tomato transplants

tomato transplant - Hillbilly

tomato tranplants up close

This year we planted 21 plants of the following varieties:

  • 1884
  • Black Plum
  • Hillbilly
  • Ildi
  • Italian Giant
  • Neves Azorean Red

Below is a picture of the tomatoes just put in with the comfrey mulch.

tomato bed with comfrey mulch

This video from a couple of years ago explains my planting method, although I’ve made a few improvements since then like adding comfrey mulch and better preparing the soil.

What is your favorite tomato variety?

 

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Laura’s Recipe Box: Sweet Glazed Fresh Country Ham

Farm Raised Country Ham

Our family recently purchased half a hog from some friends and we have been enjoying lots of fresh pork. Tonight I made a fresh, farm raised country ham glazed with a molasses and honey sauce. Our little guys ate heartily and asked for seconds and thirds and…!

Sweet Glazed Fresh Country Ham:

  • 1 10 to 12 pound fresh ham
  • Whole cloves
  • 1 can frozen orange juice undiluted
  • ¼ cup molasses
  • ¼ cup honey
  • ¼ cup mustard

Place ham fat side up in roaster or roasting pan. Score ham diagonally with a knife and stud with cloves. Mix next 4 ingredients together and baste ham. Cook at 325 degrees for 3-4 hours or until meat thermometer reads 170 degrees. Let stand for 10-15 minutes and then slice.

Ham cut side

How do you cook your ham?

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Laura’s Recipe Box: Mexican Lasagna

Mexican Lasagna - slice

Mexican food is a big hit at the Braley dinner table. We eat tacos, enchiladas or Dad’s favorite—Mexican Lasagna—at least once every week. We grow herbs in the garden and fresh cilantro adds great flavor to Mexican dishes. Serve this dish with Spanish rice and a salad and you have a very tasty dinner.

Ingredients:

  • 2lbs. browned ground beef or turkey
  • 19oz can of enchilada sauce
  • 1 10 oz. can of Ro-Tel tomatoes
  • 18 white corn tortillas
  • 1 bunch of green onions
  • 3 cups of cheddar cheese
  • 1 can of black olives

Combine browned meat, enchilada sauce and tomatoes. Spoon a thin layer of meat sauce in a deep-dished 9×13 pan. Layer 6 tortillas on top, meat sauce, cheese, onions and lastly olives. Repeat 2 more times and top with fresh cilantro if desired. Cover with foil and bake at 350 degrees for 30-40 minutes or until the tortillas are fork tender.

Mexican Lasagna - pre-cooking

Mexican Lasagna - cooked

Enjoy!!

What is one of your favorite Mexican dishes?

 

 

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Gramma Gail’s Recipe Box: Poppy Seed Chicken

Laura with Gramma Gail

This is a photo of my grandmother, Gail Shanks, and me taken 2 summers ago. She has gone on to her heavenly reward and is missed by all her family very much. Gramma enjoyed cooking and gave her granddaughters recipe boxes full of her favorite dishes. I treasure those hand-written recipe cards and hope to pass them on to my daughters someday. One of our family favorites is Poppy Seed Chicken. This is a great recipe for potlucks and works well when doubled.

Ingredients:

  • 8 chicken breasts cooked and cutup in bite sized chunks
  • 2 cans cream of chicken soup
  • 8 oz. of sour cream
  • 2 T of Poppy Seeds
  • 1 sleeve of Ritz crackers
  • 1 stick of melted butter

Mix first 3 ingredients together and place in 9×13 pan. Sprinkle 2 T of poppy seeds over chicken. Crush crackers and place on chicken and drizzle the melted butter over crackers. Bake at 350 degrees for 40-45 minutes.

Poppy Seed Chicken dish

Yum! Yum!

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Favorite Homestead Hand Tools: The Scythe

I love using old-time country hand tools on our homestead. Many of these tools are easier and more productive to use than modern motorized tools. One of my favorite tools is the scythe which I purchased from The Marugg Company out of Tennessee. They craft an excellent snath (the shaft) and source several different types of scythes (the blades). The company has been making scythes for a very long time.

Mine has a curved hickory snath with a European style scythe. I use both a 20 inch bush blade and 24 inch grass blade. I usually just keep the bush blade on as it is a very versatile blade for cutting both grass and heavier brush. I use it all the time for cutting around fence lines and in the garden for various tasks like cutting cover crops and comfrey.

Curved snath scythe

Scythe with bush blade

It’s a pleasure to use. I especially like using it in the morning hearing the swoosh-swoosh-swoosh rhythm of the cutting while listening to the birds and wild life in the background. It the simple things in life that give us great joy!

It takes a little bit of time to get the hang of it but once you do, you’ll become a pro and use it for many of your farm tasks. When purchasing a scythe, you’ll also need to get a whetstone for routine sharping of the blade. I also recommend a peening jig for when the blade gets dull beyond what the whetstone can sharpen.

What is one of your favorite old-time hand tools?

 

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