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Comfrey


A healing herb, its very name implies a knitting together. Comfrey makes a popular tisane (infusion, decoction, tea).

Use its young leaves sparingly, raw in salads, or cook them as for spinach, cutting the leaves before the plant blooms.

Symphutum officinale is a hardy perennial growing to 3 feet, preferring rich friable lime soil and moisture and shade. Propagate in spring by diviniding its long white roots.

RECIPE:

An interesting beverage with the fresh or dried leaves.

1/2 to 1 Tablespoon of fresh comfrey
1/4 - 1/2 teaspoon dried

Steep 3 to 10 minutes in water bruoght to a rolling boil.

Serve with lemon or honey.


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