How we got here.
A small operation in the foothills of the Chilterns — a kitchen garden, an orchard of Comfrey, and a glut of garlic.
2000 · The kitchen garden
It is 25 years since we turned a thistle-infested paddock into a large kitchen garden, aiming to feed our growing family with home-grown fruit and vegetables. We planted Yew and Box hedging, espalier fruit trees and asparagus in raised beds. Inspired by childhood memories of my grandfather's kitchen garden and his espousal of organic principles, we aimed to garden as naturally as we could.
The orchard · Comfrey
In the orchard we grow lots of Comfrey, whose roots reach up to 2m deep — one of the most potent natural plant foods. We have been making Comfrey Tea for years to power the garden. Too much, always. Friends and visitors asked for bottles, and after repeated requests we finally decided to sell some. It isn't hard to make, but it does take time and really stinks. Used little and often, it works natural wonders in the garden.
The main gardens · Garlic
In the main gardens our Hostas were being ravaged by slugs and snails. We didn't want to put down poisonous pellets or use chemicals — they have an indiscriminate impact on the insects, hedgehogs and pollinators we encourage to live here. Then we heard about the use of garlic wash in Hosta nurseries, and as we grow lots of garlic, we have never looked back.
2025 · Now
We brew with rainwater, collected from the shed roof, and bottle by hand. Every batch is dated. It is — deliberately — a very small business.
Comfrey leaves, freshly cut from the orchard.
Left to steep with dried banana peel for the flowers.
Grown in our own North Herts kitchen garden.
A pungent concentrate that slugs and snails hate.
We set out to make two good bottles. We still think that's about right.
See the bottles →