Today I put the soaker hose along the edge of the front fence where I planted the comfrey last spring. I have been raking the pine needles out from the area, and watering it, because the pine trees sscarf up every single drop of water , and also keep rain from falling on the ground under the trees. Anyway, today, I noticed a few tiny sprout of comfrey coming up. I planted about 15 plants last year, and most of them came up and grew last summer. This year, I amy be able to divide up some of the roots and propagate a few more plants. Comfrey puts roots down as far as 10 feet into the ground, so it can reach deeply buried nutrients that many other plants never get to, and the leaves are great as a compost or for making a green manure tea to water other garden veggies like the tomatoes. I also use the leaves like spinach, and chop some up if I am making a scrambled egg. They are kind of fuzzy on the underside, which makes them not very good to jusst use raw on salads or sandwiches. I have done both of those things, and they don't taste bad; but the fuzzy leave are just weird in your mouth; so now I either put them in green smoothies, or cook them before eating the leaves. Comfrey is a perennial plant, so it is like dandelions, and once you have some, you have it forever, as opposed to greens that you have to replant each spring.