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Rhys – I have been making comfrey tea by bagging up the leaves in a hessian sack and steeping them in a lidded water butt – no smells until I take the lid off! I can then tap it off into milk bottles. Being a wine fan I think it would be be risky for me to decant it into wine bottles. In the fading light of a winter’s afternoon it’s colour could be mistaken for a good Burgundy.
The comfrey patch has done excellent service this year. Can anyone recommend a DEEP ROOTED green manure that can be cropped for the compost heap and the roots left in to die off after a year or so of service? Alfalfa has been grown successfully here in Exmouth, as part of a four year green manure break, but I believe that it is a longer term crop and the roots are not so easy to deal with.
John