Comfrey in our A-Z - Cooking Index
Comfrey is a perennial herb of the family Boraginaceae with a black, turnip-like root and large, hairy broad leaves that bears small bell-shaped white, cream, purple or pink flowers.
Comfrey is used more as a healing herb more than a culinary herb due to the fact that the herb contains the chemical allantoin which helps speed the process of the natural replacement of body cells. It is extremely good for burns, acne and broken bones.
It is native to Europe, growing in damp, grassy places, and is widespread throughout the British Isles on river banks and ditches. you will be able to harvest your comfrey at least five times a year.
The name comfrey comes from the Latin word 'confevre' meaning 'to grow together'