The leaves and stems are covered with stiff hairs that make them almost crimped or hot and can cause itching.
invasive plants.
Edible part: leaves the crêpelure prevents him from eating them in salads. However, boiled, they do a very good vegetable, especially if they are dressed with spinach or other greens spring. Older leaves are not as tender, but they are given a stronger taste than the young. The blanched asparagus stalks replace. The leaves and roots of comfrey are also a sedative tea, known for its medicinal properties.
Comfrey comes from the Latin Consolidar (firm), which was a plant prized by herbalists to resolder the bones. The root extract in the spring, shredded and put in plaster on broken limbs or fractured. Before long, the dough became as solid as wood, which allowed the wound to heal. The crushed root was also considered excellent poultice externally for insect bites, sprains, bruises, severe cuts, boils, ulcers, aching joints and other similar ailments. We drank a decoction of the root boiled in water or wine, to prevent bleeding, lung damage, coughing and sinus congestion, nephritic disorders and also malignancies.
The European beekeepers have long considered the comfrey plant as an excellent honey. It is often cultivated around the hives for the sole purpose to provide nectar for bees.
can also use the comfrey leaves to surround the tub with compost as they help to prevent the waste of plants and makes them feel a drain pleasure.
Recipe Chips to comfrey (Schwazwurz, put traditional Teutonic) gives 3 or 4 servings
250 ml / 1 cup all-purpose flour
2 ml / ½ tsp
teaspoon salt 3 ml / ¾ c. teaspoon baking powder Pinch of pepper
125 ml / ½ cup milk
2 eggs, well beaten 12 sheets
average comfrey with stems, washed
500 ml / 2 cups of cooking oil
Mix thoroughly all ingredients except the leaves and comfrey oil.
Dip comfrey leaves in the mixture to coat completely and fry at 190C (375F) for up to 2 minutes.
leaves, soft and glutinous, make a nice contrast with the crispy and golden.
For more delicious chips comfrey, group 2 or 3 leaves of comfrey to throw them into the dough.
Recipe Delight comfrey: Makes 6 servings
750 ml / 3 cups of comfrey leaves, washed and chopped fine
50 ml / ¼ cup carrots, grated
1 medium leek, finely chopped
15 ml / 1 c . chopped mint leaves, chopped
15 ml / 1 tsp chopped chervil leaves or tarragon, chopped
1 lemon, juice and zest
125 ml / ½ cup
water Salt and pepper to taste
1 L / 4 cups tomato juice
Simmer all ingredients together except the tomato juice for 5 minutes until tender. Reduce
them in blender or pass them to the Chinese.
Add this puree to tomato juice and mix thoroughly.
Chill and serve over ice with a slice of lemon or lime.
Recipe comfrey leaves: Makes 4 to 5 servings
2 L / 8 cup of comfrey leaves, washed
75 ml / 1 / 3 cup boiling water
15 ml / 1 tsp tablespoon lemon juice or vinegar
15 ml / 1 tsp to tablespoons softened butter or yogurt or sour cream
Salt and pepper to taste Pinch of cinnamon
Cut comfrey leaves into thin strips.
Place them in a saucepan with water.
Bring to a boil, reduce heat and simmer for 3 minutes or until the comfrey is tender.
Drain.
Add remaining 4 ingredients.
Sprinkle with cinnamon.
Recipe Herbal Wash
comfrey leaves average about 4 or 4 comfrey root pieces of 10 cm (4'') in length having about the size of a finger.
Cut into strips and place in a teapot heated with about a dozen mint leaves to ears fresh or 5 ml (1 tsp) dried mint.
Pour about 750 ml (3 cups) boiling water over all and let steep for half an hour or until the tea is lightly colored.
Warm.
Flavor with lemon or sugar to taste with honey.
invasive plants.
Edible part: leaves the crêpelure prevents him from eating them in salads. However, boiled, they do a very good vegetable, especially if they are dressed with spinach or other greens spring. Older leaves are not as tender, but they are given a stronger taste than the young. The blanched asparagus stalks replace. The leaves and roots of comfrey are also a sedative tea, known for its medicinal properties.
Comfrey comes from the Latin Consolidar (firm), which was a plant prized by herbalists to resolder the bones. The root extract in the spring, shredded and put in plaster on broken limbs or fractured. Before long, the dough became as solid as wood, which allowed the wound to heal. The crushed root was also considered excellent poultice externally for insect bites, sprains, bruises, severe cuts, boils, ulcers, aching joints and other similar ailments. We drank a decoction of the root boiled in water or wine, to prevent bleeding, lung damage, coughing and sinus congestion, nephritic disorders and also malignancies.
The European beekeepers have long considered the comfrey plant as an excellent honey. It is often cultivated around the hives for the sole purpose to provide nectar for bees.
can also use the comfrey leaves to surround the tub with compost as they help to prevent the waste of plants and makes them feel a drain pleasure.
Recipe Chips to comfrey (Schwazwurz, put traditional Teutonic) gives 3 or 4 servings
250 ml / 1 cup all-purpose flour
2 ml / ½ tsp
teaspoon salt 3 ml / ¾ c. teaspoon baking powder Pinch of pepper
125 ml / ½ cup milk
2 eggs, well beaten 12 sheets
average comfrey with stems, washed
500 ml / 2 cups of cooking oil
Mix thoroughly all ingredients except the leaves and comfrey oil.
Dip comfrey leaves in the mixture to coat completely and fry at 190C (375F) for up to 2 minutes.
leaves, soft and glutinous, make a nice contrast with the crispy and golden.
For more delicious chips comfrey, group 2 or 3 leaves of comfrey to throw them into the dough.
Recipe Delight comfrey: Makes 6 servings
750 ml / 3 cups of comfrey leaves, washed and chopped fine
50 ml / ¼ cup carrots, grated
1 medium leek, finely chopped
15 ml / 1 c . chopped mint leaves, chopped
15 ml / 1 tsp chopped chervil leaves or tarragon, chopped
1 lemon, juice and zest
125 ml / ½ cup
water Salt and pepper to taste
1 L / 4 cups tomato juice
Simmer all ingredients together except the tomato juice for 5 minutes until tender. Reduce
them in blender or pass them to the Chinese.
Add this puree to tomato juice and mix thoroughly.
Chill and serve over ice with a slice of lemon or lime.
Recipe comfrey leaves: Makes 4 to 5 servings
2 L / 8 cup of comfrey leaves, washed
75 ml / 1 / 3 cup boiling water
15 ml / 1 tsp tablespoon lemon juice or vinegar
15 ml / 1 tsp to tablespoons softened butter or yogurt or sour cream
Salt and pepper to taste Pinch of cinnamon
Cut comfrey leaves into thin strips.
Place them in a saucepan with water.
Bring to a boil, reduce heat and simmer for 3 minutes or until the comfrey is tender.
Drain.
Add remaining 4 ingredients.
Sprinkle with cinnamon.
Recipe Herbal Wash
comfrey leaves average about 4 or 4 comfrey root pieces of 10 cm (4'') in length having about the size of a finger.
Cut into strips and place in a teapot heated with about a dozen mint leaves to ears fresh or 5 ml (1 tsp) dried mint.
Pour about 750 ml (3 cups) boiling water over all and let steep for half an hour or until the tea is lightly colored.
Warm.
Flavor with lemon or sugar to taste with honey.
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