Comfrey ointment

Comfrey Ointment is used for various hematomas, bruises, sprains, swellings, bone fractures, joint pain, and gout…

Comfrey, lat. Symphytum Officinale L.

Comfrey is a herbaceous plant that grows up to 80 cm in height. The stem is hollow and highly branched, with narrow, ovate, sessile, and hairy leaves with conspicuous densely wrinkled veins. Purple, yellowish, or pink flowers develop on extended stalks at the top of the stem, forming a hanging inflorescence. The well-developed fleshy root (similar to a carrot) grows horizontally or sideways and up to 60 cm deep. The root is black on the outside and white inside. The plant blooms from May to July.

Fresh comfrey leaves smell like greens and taste like cucumber, while the root has a sweet taste, is mucilaginous, and astringent. Comfrey is associated with habitats where willows and poplars grow, as well as with pre-alpine and mountainous wet meadows, pastures, fields, roadsides, and streams. Young fresh leaves and stems are used for cooking (soups, salads, stews-spinach), and the leaves and flowers are harvested, dried, and used to make tea. The root is mostly used, which is harvested in autumn or early spring. The root should be cleaned, cut into sticks or cubes, and dried quickly in a warm, ventilated place or dryer. Store the dry root in an airtight container. Fresh root is used to make tinctures or medicinal ointment.

To make the ointment, fry 100g of grated comfrey root with 100g of homemade pork lard. Fry for a few minutes until a mash is formed. Let the mash cool, then strain everything through a linen cloth and store it in a jar. Apply this ointment to the painful areas.

Note! Comfrey is hepatotoxic, so people with impaired liver function and pregnant women should not use it.

Franjo Lenac