Herb gardens allow you access to fresh herbs for use in the kitchen throughout the summer months. These herbs are used fresh in season, then dried or frozen for winter use. Comfrey is versatile in that it is suitable for use as a herb or seasoning, or the large leaves can be used as a cooked green. Comfrey is a perennial herb that is propagated from cuttings. It is cold tolerant, remaining green and productive year around in warm climates or returning from dormancy each spring in areas where winter soil remains frozen.
Fill a 4 to 5 inch diameter pot with a well-drained, fine textured potting soil. Mix one part peat moss with one part perlite to create your own rooting potting medium.
Dig around an existing comfrey plant, exposing the roots. Cut the root off where it emerges from the plant. Cut the root down to a 3 to 6 inch length.
Plant the cuttings into the potting medium. Bury the cuttings under the soil surface, so the top of the cutting is 2 inches beneath the soil surface. The top of the cutting is the end that was attached to the plant. Plant two to three cuttings per pot, spacing them 2 inches apart.
Water the soil so it is evenly moist throughout, then place a plastic bag over the top of the pot. Set in a warm, brightly lit location and water as needed to keep the soil moist. Sprouts should appear in three to six weeks.
Remove the plastic bag once the cuttings have sprouted. Transplant out to the garden once all frost danger has passed in spring.