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Chop down and gather a few armfuls of comfrey – stems, leaves and all. If you’re just using the leaves and don’t want to deplete your clump too much, harvest older leaves from the base of the stems. Remove tough stems and flowers. Sometimes the hairy leaves are an irritant, so wear gloves to prevent this. Cut up all the stems and leaves – it’s easiest to use the edge of a spade to chop it all into manageable pieces. Then place all your chopped comfrey into a large drum or bin that has a lid.