How to Brew Comfrey Root

Comfrey root is from Symphytum officinale, a plant with large hairy leaves and black roots in the borage family (Boraginaceae).

Catalogued origin is Europe (commonly sourced from Bulgaria).

Here is how to brew Comfrey Root for a clean, full-flavoured cup. One ingredient. Nothing added.

How to Brew Comfrey Root

1. Measure 2g of Comfrey Root into your cup or teapot per 250 ml of water.
2. Heat fresh, filtered water to 95-100 C.
3. Add the Comfrey Root to the water, bring to a gentle simmer and cook for 10-15 minutes.
4. Strain and serve.

Tips

• Storage: Store in a cool, dry place away from direct sunlight; keep tightly sealed after opening.
• In the kitchen: Used externally in traditional herbalism for poultices, compresses, oil infusions and salves, and in garden compost tea.

Tasting Notes

Symphytum officinale, also called blackwort or knitbone, a whole root for external use

• Colour: Dark Brown Root
• Aroma: Mild, Earthy Scent
• Texture: Firm Dried Pieces
• Cut: Sliced Whole Root
• Tradition: Used Over 2,000 Years
• Use: External Compress