My Herbal Wellbeing - Herbal Tea Database - Comfrey (Symphytum officinale)

Home | About Herbal Medicines | Herbal Tea Database | Articles

Comfrey
Common Name	Comfrey
Scientific Name	Symphytum officinale
Some common names for this plant are Healing Herb, Blackwort, Knitbone, Wallwort, Knitback, Consound, Ass Ear, Yalluc, Boneset, Gum Plant, Bruisewort, Slippery Root, Salsify, and Common Comfrey. In the Middle Ages, comfrey was used mainly as a poultice believed to heal-hence its names "boneset" and "bruisewort." The Crusaders believed it would repair broken bones and battered bodies. A rootstock decoction is believed to make good gargle for hoarseness, inflammation of the throat, and bleeding gums. As a tea, it is also considered beneficial for digestive and stomach problems, excessive menstrual flow, and intestinal difficulties.
Plant	Perennial. Hardy to - 40ºF ( - 40ºC). The juicy root is black outside, fleshy and white inside, and often grows to 1 foot in length and 1 inch in diameter. The stem is hollow, angular, and hairy. Large, oblong lower leaves-up to 10 inches long-resemble a donkey's ears, giving the plant one common name: "ass ear." Leaves get smaller the higher up on the plant they are. White, pink, or pale purple bell-like flowers hang in clusters, appearing in April or May, and continuing to flower until the first frost. The plant has a medicinal smell.
Height	To 3 feet.
Soil	Moist, any type.
Exposure	Sun or partial shade.
Propagation	By seed planted in fall during the third or fourth lunar phase, or by root division. It is a difficult plant to eradicate; like horseradish, its roots produce new plants from any sliver left in the ground.
Care	Water regularly. Space 3 feet apart, and keep weeded.
Part used for Tea	Roots and leaves.
Taste	Slightly bitter. Lemon balm, apple mint, or honey are usually used to sweeten.
How to Brew	ROOTS OR LEAVES, BY INFUSION: Use 2 teaspoons of ground or crushed rootstock in 1/z cup of boiling water, or 1 teaspoon dried (3 teaspoons fresh) leaves in 1 cup of boiling water. Steep to taste. The roots can also be brewed with an equal part of dandelion root to make an herbal "coffee." ROOTS, BY DECOCTION: Boil 2 teaspoons of crushed or ground rootstock in 1 cup of water.