The peeled roots are cut up and added to soups.Ī tea is made from dried leaves and roots. Older leaves can be dried and used as tea. Young shoots can be used as an asparagus substitute. It can be chopped up finely and added to salads, in this way the hairiness is not so obvious.
Comfrey symphytum officinale full#
It may be full of minerals but it is not pleasant eating for most tastes. The leaf is hairy and the texture is mucilaginous. The leaves are also a very valuable addition to the compost heap
A liquid feed can be obtained by soaking the leaves in a small amount of water for a week, excellent for potassium demanding crops such as tomatoes. Simply layer the wilted leaves at the bottom of the potato trench or apply them as a mulch in no-dig gardens. It is tolerant of being cut several times a year and can be used to provide ‘instant compost’ for crops such as potatoes. The plant grows very quickly, producing a lot of bulk. Joanna Boisse, CC BY-SA 4.0, via Wikimedia Commons Russian Comfrey flowers are typically purple, but the two species will cross-pollinate and produce multiple shades of flowers. Common Comfrey flowers are usually white/cream. Small bell-shaped flowers of various colours, typically cream or purplish, which may be striped. AnRo0002, CC0, via Wikimedia Commons I, Noebse, CC BY-SA 2.5, via Wikimedia Commons Feels rough to the touch because of the stiff hairs. Symphytum officinale is a perennial growing to 1.2 m (4ft) by 0.6 m (2ft in) at a fast rate. Damp, often shady localities, in meadows, woods etc, especially near streams and rivers It is native to Europe and it is known elsewhere, including North America, as an introduced species and sometimes a weed. Other English names include Quaker comfrey, cultivated comfrey, boneset, knitbone, consound, and slippery-root. Matt Lavin from Bozeman, Montana, USA, CC BY-SA 2.0, via Wikimedia Commons
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