Comfrey - Symphytum officinale.
Comfrey is related to both the herb 'borage' and the similar plant 'Russian comfrey.' Herbalists have used it for centuries, including the classical Greeks and the Turks. Its old English name was 'knit-bone' or 'boneset' because its ability to heal wounds.Comfrey - As a plant feed
Comfrey is often eliminated as a weed from many a garden and plot. It can get a bit out of hand but by no means should it be considered a weed. It is extremely useful as a plant feed. One report, (The Natural Food Catalogue, Vicki Peterson, 1978) claims that its long roots can absorb nutrients usually only taken up by tree roots. Comfrey does seem to contain a high number of nutrients and has high amounts of potash, making it an excellent feed for tomatoes. The leaves should be placed into a bucket of water and left until it starts to give of a disgusting smell. The foul smelling liquid (and believe me it does smell bad) can then be diluted and used as a plant feed on most plants on a vegetable plot.
Comfrey as a food
It has been brought to our notice that many organisations are against the consumption of comfrey as it has been linked with liver damage. Thanks to the reader who told us, we have decided to keep this article up for the time being and let you make your own minds up. Please follow this link to help you make an informed decision before you eat any comfrey.
Due to it's foul smell when used as a plant feed the idea of eating comfrey can put a lot of people off consumption of it as a food. I cooked the pasta dish below for my girlfriend who happily ate it until I told her I had cooked it with comfrey and not spinach.
You should not let this put you off; comfrey can make an excellent food for both humans and plants alike. It can be a valuable source of B12 if grown in a position where this nutrient is available to the plant. B12 is a strange nutrient and many vegans find it lacking in their diet as it is usually found in meat and dairy products. B12 can be formed by bacteria so is present in many fermented products such as yogurt, soy sauce and Marmite. It can also be present in the soil; it is made as a by-product of many microorganisms present in the soil.
In addition to some comfrey plants containing 0.7mg/100g or B12, comfrey leaves contain -
B1, Thiamine | 0.5mg/100g |
B2, Riboflavin | 1mg/100g |
Niacin | 5mg |
Pantothenic Acid | 4.2mg |
Vitamin C | 100mg |
Iron, Calcium, Pro Vitamin A | Trace |
Comfrey Pasta
- Ingredients - weights and measures conversion chart
- One Onion
- Garlic to taste
- 5 Mushrooms - (Button or freshly picked ceps)
- 20 or so leaves of Comfrey
- Pinch of Nutmeg
- Some oil for frying, (pref. Rapeseed oil)
- Olive oil or Butter to flavour
- Black pepper
- Basil
- Pasta for two
Method
Fry up the onions until soft then add garlic.
Add the mushrooms and once softened add the comfrey and cook until wilted.
Chuck in the remaining ingredients
Serve with pasta and garlic bread and a smile.
Comfrey fritters.
Sift 200g of plain flour add a pinch of salt and pepper. Add a knob of butter and half a pint of milk. Stir and throw in an egg. This is best left overnight but I never do and it tastes fine.
Coat one or two leaves with the batter.
Fry until crispy. Serve as a starter or with fish.
Comfrey bhajis
This is more or less a vegan version of the above recipe. Make a batter using garam flour, a pinch of coriander powder and/or fresh leaves, sparkling or still water and other spices of your preference. Mix until it has a thick but not solid consistency.
Add some chopped comfrey leaves and mix trying to ensure most of the comfrey is coated with the batter. Deep-fry until golden brown and puffed up.
Comfrey Aloo.
An excellent version of the traditional Indian dish Saag Aloo substituting the spinach for comfrey. It can also be made with nettles and or a mix of any seasonal wild leaves, (good King Henry etc).
Part boil some potatoes whilst toasting coriander, fennel, fenugreek and cumin seeds. Take the seeds from the dry pan and crush in pestle and mortar or on a chopping board with a meat cleaver or side of a big knife. Fry some onions, garlic, ginger and chilies. Add the part boiled potatoes and crushed seeds. Add some comfrey leaves and a little turmeric to colour. Cook until potatoes are soft and the comfrey has wilted.
Can be served with Naan bread, yogurt and comfrey bhajis.
Comfrey has traditionally also been used as a flavouring for wine and butter in Russia and the Baltic. It has also been widely used as an animal fodder.
Comfrey Pancakes
My mate Justin makes these and swears that its one of the nicest things he makes, I am still yet to try it.
Make a batter the same as in comfrey fritters above.
Chop two comfrey leaves finely and add to a pan of hot oil. Pour in the mixture so that it just covers the bottom of the pan. Fry each side until golden.
Serve with a two nice bottles of wine and some friends.
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