So yesterday, I kind of teased you with eating comfrey and that it tastes like a vegetable that you already eat and enjoy...have you figured it out yet? YES, you are right! It is spinach. It is said that the first leaves in spring can be cooked and eaten just like spinach. The leaves are hairy, but the hair disappears after cooking.
As the season goes on, you can cook the older leaves in the same manner, but you have to cook them in many changes of water because they are bitter and the boiling off in many changes of water takes most of the bitterness away. I am going to be trying both the new leaves and the older leaves this spring and summer. I am SO looking forward to it!
As far as medicinal uses for comfrey, there are a few. The part that has the most properties for healing is the root of the plant, but you can do some things with the leaves in the area of medicinal uses. Using the root, a powder is made. There are several steps to this process and I would rather show you than tell you. Basically, it is this powder that you rub on wounds that won't stop bleeding (not deep or gaping wounds)-this process leaves no scars and heals faster than left without the comfrey powder.
There is also a use for the powder in simmering it in water and ingesting it. This is said to help digestive problems, diarrhea, ulcers, coughs, abscesses, bleeding gums, body wash, a poultice for bruises, boils, bee stings, poison ivy, sprains, pains and arthritis.
You could also mix the powder with the dried leaves to make tea. There is so much to experiment with this summer!
If you have any other information or knowledge on this all around power plant, please let me know!
Best~
No comments:
Post a Comment