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Comfrey ~ Healing Remedy ~ 14/10/07

(Symphytum peregrinum)

Is a valuable plant for every garden. Comfrey is a nutritious food plant for humans, and also in poultry and animal fodder. Protein has been found to be from 22-36%, Vitamin A 28,000 IU per 100 grams of leaf, and a good source of Vitamins B1, B2, B3, B5, B6, B12, C and E.

The herb has been used since ancient times, and was called 'knit bone' due to its powerful ability to knit broken bones back together. The allantoin in comfrey is a cell builder, and is a leucocytosis promoter that increases white blood cells, which can help to establish immunity from many infectious conditions.

The dark green colour of the leaves indicates that the plant is rich in chlorophyll, which acts as a catalyst to promote healing, is also a blood cleanser, and scientific research shows that it helps to rejuvenate old cells and promote new cells.

The vast therapeutic uses of comfrey have helped many, many people to better health, and as more and more people report to me the benefits that they have experienced with using comfrey, I am overwhelmed by this very special plant. No wonder Comfrey is the longest chapter in my Herb Book.

Just last week I had a wonderful email from Emmanuel, in North Queensland, that I would like to share... he wrote...

"I'm writing to you first of all to thank you for your graciousness and love, I really appreciate that you put a free Herb information page on the internet, I pray that God will bless you for this, not many people give anything for nothing these days, so again I say thankyou. Isabell, I came to your place a few times and bought quite a few herbs off you, the first time was about 1980, I still have a few of the things I bought off you, Acerola tree, lemon Basil and camphor basil, and all sorts of herbs.

The other reason I'm writing is about comfrey, I read the chapter about comfrey and really enjoyed it because comfrey is my number one herb, it saved me a lot of pain, you see I had an duodenum ulcer when I was 18, and although I went to many doctors and specialists they never cured me with their medicine. I had this ulcer for 14 years until I was 32 years old, then I obtained some tapes by Lawrence D Hills, an English man, and discovered how good comfrey was. Later I bought a book called 'Grandmother's Secrets' and this book gave a recipe how to make a comfrey tea to heal ulcers, so I obtained a comfrey plant from a friend and made this concoction from the comfrey roots: 3 pieces of comfrey root the size of a medium carrot, scrape the black skin like you scrape carrots, then grate the roots with a large holes cheese grater, then put in a pot and add 1 litre of water, bring to boil and simmer for about 5 minutes, let cool for 10 hours, then strain and put in a container, then put the pulp back in the pot and add another 1 litre of cold water to the pulp and leave it soak for another 10 hours, then strain and add it to the first batch, keep in fridge and drink 3 D4 of a cup before meals 3 times a day.

I started drinking this comfrey tea and within 3 days the pain started leaving. This batch lasted about 7 days, and by the end of the 7th day I had no more pain, I am now 67 years old and I have never suffered with an ulcer again.

I thought I'll share this with you and you might want to share it with others. I have made this and given it to at least 5 other people who told me it worked miraculously."

Please pass this information on to family and friends.

I have had people share with me too, that sipping comfrey made as a leaf tea gives tremendous relief from irritable bowel, collitis, peptic ulcers, nausea, and digestive conditions.

Besides using the herb as a tea, or as a green smoothie with pineapple or other fruit juices, the finely chopped leaves may be incorporated in a toss salad, or made into fritters, added to casseroles and other cooked dishes.

Other uses include: poultry and animals feed, a valuable compost heap component, a mulch, and also great when made into liquid fertiliser.

Isabell Shipard

 
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