Triturate only. DO NOT PRESS. Wash leaves thoroughly.

Gently triturate leaves, stem ends first, into a bowl. The result is very thick and gummy. Add an equal amount of distilled water and mix thoroughly.

Let mixture stand several hours or overnight. Then pour through a fine strainer. The strained juice may be used as is or may be frozen into ice cubes for later use.

Ground comfrey as it comes from the triturator is just right to use for poultices. Comfrey leaves may be dried and then ground to a fine powder for use in capsules or to sprinkle on salads, etc. Dried comfrey also makes a tasty tea. Try it mixed with mint for flavor.

The young, tender leaves are good in salads.

AuthorMichael Denison