Comfrey is an important medicinal plant, once used long ago as a widely cultivated fodder for animals. The young shoots of comfrey are especially nutritious, as the mucilaginous leaves are rich in vitamins, minerals, protein, and it is famed for its action upon the bones and ligaments.

Since ancient times, comfrey has been known as a bone mender, probably due to the presence of allantoin, that promotes the making of epithelial cells, which speeds cell production. Externally it can be used for treating closed injuries being applied to the affected area as a poultice. Internally comfrey’s mucilaginous nature provides soothing, lubricating aid as an anti-inflammatory, and analgesic and astringent qualities as well.

The FDA has created controversy with the internal use of comfrey, as the plant does contain the presence of pyrrolizidine (liver-toxic) alkaloids, which could potentially cause hepatoxoxicity in the liver. But in thousands of years of use, only 2 cases have ever been documented, and in my opinion if this herb is used with moderation and common sense, it has tremendous benefits to offer. I would not offer this herb as a daily feed, but I would not hesitate for it to be used in spring and general health tonics in moderation.

Comfrey grows in USDA Zones 3 to 9, and prefers partial or full sun. A perennial that blooms from early spring to late fall, it grows vigorously under almost any circumstances. Large roughly hairy dark green leaves are followed by a profusion of blue/purple flowers in early to late summer.

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Original Source: Susan Burek 2020