Comfrey is an attractive plant with large, broad deep green leaves and nodding clusters of tubular flowers. It is grown more for its ornamental and medicinal value than for its culinary uses. Zones 6 – 9. Full sun to partial shade, rich, moist garden soils. Space new plants 3 feet apart. Establishes easily and require little care, remove dead leaves during fall cleanup. Divide every few years to prevent crowding. Height 2 – 4 feet. New leaves sprout each spring from a perennial root. Blooms early to late summer, terminal cluster of purple, pink, white or cream flowers. Usually free from diseases and pests, though it is worth checking.

Pinch the leaves from the stems and use them fresh or dry. Leaves for drying are best picked in spring. The roots should be unearthed in spring or fall. Split the roots down in the middle and dry in moderate temperatures on screens or in the oven. Store leaves and roots in airtight containers. Use them in a salve or compress to treat external bruises, wounds, ulcers and sores. Shaded plants will be smaller with few blossoms. Comfrey is high in potassium, vitamin A, and calcium and contains mucilage that helps in healing. It should however, only be used direct from the garden in external applications. For internal use, commercially processed comfrey is suggested for cleansing the blood and repairing tissue. Comfrey is a suspected carcinogen; take internally only in a commercially prepared form. If used excessively or for longer than 3 months, it may cause lover damage. Pregnant or nursing women should consult a health care professional. The leaves of the comfrey plant are long and covered on the top surface by many short hairy bristles. The leaves appear to be stacked on upon the other, larger at the base than at the top, forming a large clump. The dropping, bell-shaped flowers are blue, white, purple or pale yellow, depending on the species.