Parts Most Frequently Used: Root, Leaf, Flower

Flavors/Temps: Sweet, Bitter, Cooling

Caution: Considered safe when used as directed. High doses can be toxic. Comfrey should not be used by nursing mothers, or applied to broken or abraded skin lesions.

Key Constituents: Pyrrolizidine alkaloid, High Mucilage content in roots, Allantoin, High in Vitamin C and Calcium, High Potassium content, High Protein content

History/Folklore:

Comfrey has been used since Roman times. The plant’s name, “comfrey” is derived from the Latin “con firma” meaning “grow together” referring to the plant’s purported ability to knit bones back together, and the Greek word, “symphyo” which is the root of the genus name, Symphytum which means “to unite.”

Comfrey is an example of an herb that the Native American Indians excelled at using. It was introduced to them by early European pilgrims. The Native Tribes quickly expanded the plant’s usage, thus providing the pilgrims with new applications for this versatile herb.

Comfrey contains toxic alkaloids. The parts used, species, and harvest time, all impact the level of toxicity. A large body of documented and known traditional usage supports the safety and efficacy of the herb when used properly. Russian comfrey (S. uplandicum) and prickly comfrey (S. asperum), have the highest levels of the pyrrolizidine alkaloid which can be toxic. The roots have 10x higher amounts of the alkaloid than the leaves.

Comfrey has been recommended by famous herbalists including among others, Dioscorides (A Greek pharmacologist and botanist from the 1st Century), St. Hildegard of Bingen (A nun and herbalist born in 1098 C.E.), and Paracelsus (a 15th-century Swiss physician and alchemist) as an herb to heal wounds and broken bones with.

Comfrey baths were common during the Middle Ages and were famous for healing bone injuries and wounds.

In Ireland, comfrey is eaten to cure poor circulation and thin blood.

The entire plant is emollient, astringing, and has wound-healing properties. However, the root is also nourishing and restoring. Its mucilage content makes it excellent for treating irritated and dry conditions. Its cooling abilities help cool Heat, fevers, and inflammation.

While generally recognized as a European herb, comfrey has been in TCM (Traditional Chinese Medicine) for over 2,000 years. It has been used as a medicine and a green vegetable. Comfrey is ranked just behind soya beans in protein content. As a member of the Borage family, it has the same faint cucumber flavor as borage. Prepared correctly it is said to taste like endive or asparagus. Only the tender young leaves can be used to cook with as the fine hairs on the leaves become quite coarse, hard, and unpalatable as they age.

It is easy to overcook comfrey but it should not be eaten raw. It can be added to stews or dishes with other leafy greens, onions, and tomatoes. It also makes a nutritious addition to veggie juices. Parsley, lemon balm, mint, and caraway seed all mix well with comfrey. Chop 2-4 cups of the young tender leaves and add them to soups, stews, and leafy green veggie dishes.

Comfrey’s demulcent and mucilaginous properties help it treat lung problems including whooping cough. In China, comfrey is nutritive, cooling, and moist. It is described as a Yin Tonic that is used to heal wounds. Due to concerns about the presence of the toxic pyrrolizidine alkaloid, the herb rehmannia (Rehmannia glutinosa) is often used as a substitute as it has similar properties.

Comfrey is very similar to marshmallow(LINK) for its emollient properties and is preferred as an ingredient in formulas containing multiple herbs for treating diarrhea and dysentery.

The herbalist, Mrs. Grieves recommends a decoction made by boiling ½ to 1 oz. of crushed root in 1 quart of water of milk with several cups taken per day to treat diarrhea.

It is recommended in teas and decoctions to treat complaints of the lungs including consumption and coughing up blood from the lungs.

Comfrey is also made into a tincture used by homeopaths. It is also used in many cosmetic and dermatological preparations.

As a treatment for wounds and healing bones, let leaves mush up in hot water, squeezing out excess fluids, and then wrap several handfuls of the hot leaves in a clean cloth. Apply the pad to the affected area, while the pad is comfortably hot, but not scalding, and then wrap in a thick towel to keep the heat in. The warmth enhances the healing effects of the constituent allantoin.

Comfrey is often grown in gardens as an ornamental plant, but, be aware, that it can be hard to eradicate. Comfrey, especially the Russian varietal (S. uplandicum) is an important herb in organic gardening. It is used as a fertilizer and compost activator. It produces huge leaves making it a nitrogen-hungry plant. It is a wonderful companion shrub to trees and other perennials as tests have confirmed that soil nutrients increase in the presence of comfrey. A liquid fertilizer of comfrey leaves can be made by rotting the leaves in rainwater for 4-5 weeks to produce a ready-to-use “comfrey tea” good for your garden. Tomatoes, peppers, cucumbers, squash, and flowers all benefit from comfrey’s high potassium content. Comfrey has a lifespan of 20+ years.

Adding animal manure to the soil helps comfrey grow. It is also one of the few plants that can handle the application of fresh urine diluted 50:50 with water, which if added too frequently can increase salt levels in the soil, killing off important worms. The plant can be harvested 4-5 times a year. Wear gloves, as the hairs on the stems and leaves can irritate the skin.

Leaves and buds are harvested when the flowers are starting to bud. The toxic pyrrolizidine alkaloid content varies depending on the time of harvest. It is highest in the early spring and is found to have much lower levels when harvested in the later spring. The long tap root has the highest levels of the alkaloid. The root is harvested in the spring or fall. Roots that are left behind will likely re-bloom. The leaves have a high moisture content so it will take longer to dry than other herbs. Be sure the leaves are crumbly before you store them, as any remaining moisture can cause mold.

Sometimes comfrey leaves are confused with foxglove leaves which they somewhat resemble. However, comfrey leaves have smaller veins that do not extend into the wings of the leaf-stalk, as well as isolated stiff hairs on the surface of their leaves.

Comfrey is used magically to protect against theft and as a powerful protection agent for travelers, especially those traveling to foreign places. Place a leaf in your luggage to be protected. Witches wore it to protect against the “burning times.” Comfrey honors the Crone aspect of the Goddess.

Cattle, pigs, and rabbits will all eat comfrey leaves.