Comfrey is known to be a nutrient-dense plant with the ability to draw large amounts of minerals into its plant matter, it also is known to have medicinal qualities and is edible as well.
Using ancient natural farming techniques in cooperation with modern technology we are able to extract nutrition from fresh comfrey and provide it in a useful and versatile liquid form-particularly applicable during vegetative growth.
Lactobacillus bacteria are saprophytes, meaning they are decomposers, they break down organic matter. This trait is harnessed in the production of Fermented Plant Extracts where lactobacillus are fed specific nutrient dense food sources for the purpose of breaking down plant compounds and extracting them into a liquid form.
Derived From: Clean Mountain Water, Comfrey, molasses, sorghum syrup, Lactic Acid Bacteria sourced from local goat whey, and EM-1. This is then fermented until the plant matter is digested and extracted into the liquid and the sugars are consumed by the microbes to lock in the PH for stability and ease of use in the garden.