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Oh, my - comfrey is a plant I have been closely connected to, but I sure learned much about it from your article that I was unaware of! I'm excited to have the recipe, and enjoyed your article. I hope your book will have lots of Aunt Bett in it!!
When I was a child, a health-minded lady told my parents that we needed comfrey. I'm not sure how we were supposed to use it, but I do remember an occasion when it was cooked up like spinach, and served to us with dinner. I remember that it was STILL fuzzy, even when cooked; and that I didn't like it!! I don't believe we had it in that form again. It sounds like it's a good thing we didn't!
The person who said they gave their comfrey away just might find that they didn't. The clump of comfrey on my Dad's place is still going strong, 55 years later. I inherited some comfrey at a home I lived in ten years ago. There was quite a bit of it in an area where I wanted to plan other items; but I never really eradicated the comfrey from that location - my experience was that even the tiniest piece of root left behind was capable of growing a brand new plant!
Thank you, Sharon, for sharing your memories of this special plant with the lovely blossoms & fuzzy leaves!
Comfrey is one of those things like chickweed and Creeping Charlie...maybe cleavers, too...there's no getting rid of it. However, it has its place in the medical world even if it's only good for the skin's surface. I do like it for my old dry skin.
