Comfrey

Comfrey is one of those herbs that is gaining popularity these days, as it should. It was once referred to as "knitbone" in times past due to the traditional use of applying it to broken bones and fractures.
This herb has wonderful healing qualities and is extremely easy to grow! It is a perennial and once established in the garden it will spread without any problems.

Some valuable constituents that comfrey contains (or medicinal qualities) include allantoin and mucilage. Allantoin stimulates bone and cartilage growth as well as easing sore muscles. Mucilage and allantoin both assist in repairing damaged skin and tissue, helping things heal quicker.

Typically the aerial parts are used such as the leaves, stems and flowers. Allantoin and mucilage are most potent during the flowering stage. Comfrey blooms all summer long so harvesting can take place anytime during the summer season. It is very easy to make infused oil that can be used topically or added to a healing salve. There are a few methods to extracting the medicinal qualities of herbs. The directions below are for a technique known as the folk method.  

To make infused oil, you will need approximately 5 leaves/flowering tops (you may use more or less depending on how much oil you want to infuse. For this recipe, we will make a smaller batch; about 10-12 oz.). The comfrey should be harvested in the late morning after the dew has evaporated and the leaves are no longer wet or moist. It is very important to make sure that the aerial parts are completely dry (you can also harvest the leaves and let them wilt for 1-2 days to help reduce moisture. During this time, store them in a dry place on a towel in a dark area). Any moisture will destroy your infused oil.

After harvesting, make sure to shake the leaves to make sure there aren't any critters on your plant material (you don't want to drown anything with oil, what a terrible way to go!). With a scissors or knife, cut the leaves/stems/flowers into very small pieces (the smaller the pieces, the better; this ensures complete saturation and infusion of the oil) and add to a clean glass jar. Fill the jar up to the neck, allowing about an inch or two of space. Now add your oil, organic and cold-pressed oils are best (olive oil, sunflower oil and grapeseed oil are good choices). Add enough oil to cover the herb. If any herb matter is sticking out of the oil, use a clean rock to weight the herb down. This is very important when making infused oil out of fresh material; it will prevent spoilage by weighting down the plant material in the oil. Once you are finished, place jar in a sunny location (10-12 hours of full sun each day is best) for about 2-3 weeks. The heat of the sun will draw out the medicinal qualities of the comfrey and infuse them into the oil.

It is a good idea to check on your jar often to make sure that the herb matter is still completely covered with oil.

When it is time to strain your oil, you can either use a fine mesh strainer or cheesecloth. I find that the strainer is more convenient and less messy. Lay or cradle the strainer in a large bowl and pour the contents of the jar into the bowl. You may have to squeeze the herb matter to expel all of the oil (hairs found on comfrey stems and leaves may be irritating to the skin; using latex gloves can be helpful). Once your oil is expelled, it is a good idea to strain it one additional time to make sure all of the herb matter is removed. Again, any fresh matter that is left behind has potential to spoil your oil. After straining, pour in an appropriately-sized glass jar and store in a cool, dark place. If stored properly, your oil should last 2-3 years.

Comfrey in bloom