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| To make comfrey root tea: |
| 1. Make a cold infusion by soaking two teaspoons finely chopped root per cup of cold water overnight, or, to make a slow percolation infusion, place the chopped comfrey root in a muslin bag large enough to allow plenty of circulation, dampen the contents of the bag as you fill a glass jar with the water, then cap the jar, leaving the bag suspended at the top of the jar. Let stand overnight. Warm slightly in the morning and strain. |
| 2. Make a hot water extract by combining 2 to 3 teaspoons chopped root per cup of cold water in a glass jar. Seal the jar and place it on a rack in a pot of hot water or in a crock pot partly filled with hot water and set on low temperature. Barely simmer the jar (water should not reach a rolling boil) for 2 to 4 hours before opening. Replenish evaporating water as needed. |
| To make comfrey leaf tea: Pour boiling water over 1 heaping teaspoon dried leaf or 2 teaspoons fresh leaf per cup. Cover, let stand 10 to 15 minutes, and strain. |
| To add flavor to comfrey tea, add a small amount of peppermint leaf, rose hips, lemon balm, orange peel, spearmint, cinnamon, cloves, stevia or ginger. Comfrey combines well with other herbs and makes an important contribution to digestive blends. |
| To make comfrey mucilage, an old remedy for lung ailments, digestive problems and internal hemorrhage, |
| Soak 2 ounces dried comfrey root in 1 quart of water overnight. Next morning, cover the pan, simmer over very low heat for 30 minutes (do not boil), then strain through cheesecloth or muslin. Add 3/4 cup honey and 1/4 cup vegetable glycerine, simmer 5 minutes, cool and store in a glass jar. Michael Tierra, author of The Way of Herbs recommends taking 2 tablespoons every hour for acute diseases, including internal hemorrhage; take 3 to 4 times daily for chronic ailments. |
| To make comfrey tincture, fill a glass jar loosely with chopped fresh comfrey and add enough vodka or other 80-proof alcohol to cover the herb by 2 to 3 inches. Let stand |
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