Comfrey Root
A thick, dark root with a long history in European folk tradition, comfrey has been tucked into gardens and herbal pantries for centuries.
What It Is
Comfrey is a leafy perennial native to Europe and western Asia, and its root has been one of the most recognized plants in folk herbalism for a very long time. The dried root is dense and almost black on the outside, pale and starchy within. It has little culinary use at the table.
Traditionally, comfrey root was prepared as a poultice or infused into oils and salves for external use. It is a staple in home herbal practice, and gardeners also prize it as a nutrient-rich addition to compost.
What To Do
Comfrey root is not a cooking ingredient. It is used in herbal preparations, most commonly infused into a carrier oil for topical use. To make an infused oil, pack dried root pieces into a jar, cover completely with olive or another oil of choice, and let it sit in a warm spot for four to six weeks before straining.
Store dried root in a cool, dark place in a sealed container. It keeps well for about a year. Use it externally only, and keep it away from broken skin.
