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Posted by: | Posted on: June 7, 2016

How to Make Comfrey Salve

How to Make Comfrey Salve

How to Make Comfrey Salve by Anita Hales, CH

How to Make Comfrey Salve

Comfrey

Comfrey Root Salve
Comfrey has been used for centuries as a food and medicine. It was commonly used as a livestock feed as well.
Comfrey is known by herbalists as vulnerary, astringent, demulcent and expectorant.
Also called “knitbone” it was well known for hastening healing of tissues and bones. It was also used for coughs and lung issues. Its demulcent properties make it soothing for salves and creams.
The main useful components of comfrey are:
”    Mucilage (fructans)
”    Tannins
”    Allantoin
”    Rosmarinic acid
”    Sarracine
”    Platyphylline
”    Triterpenes
”    Sterols

However, a study done in the 1980s revealed that it contains hepatotoxic pyrolizidine alkaloids and recommends that it not be taken internally. I could find only one reference to someone dying from ingesting comfrey. So use internally at your own risk.
Here’s how to make the salve:
Gather a quantity of root and/or leaves. Root is best when gathered in the fall but may be used all year round. Breaking off a few pieces of the root will not damage the plant.
Wash thoroughly and chop into small pieces. (A food processor may be used)
Put the prepared plant in a double boiler or slow cooker and put in enough coconut oil to cover it.
Simmer for 3 hours.
Strain out plant parts.
At this point you may add a little beeswax to thicken the salve. It doesn’t take a lot.
You may also add a few drops of lavender or tea tree essential oil as a preservative and for additional healing properties.
Pour into containers while hot. A 2 ounce baby food jar is perfect.
Apply to wounds, bruises, and skin eruptions. Make sure any open wounds are cleaned well. It can hasten the healing so much that dirt and germs could be trapped under healing tissues and cause infections. Adding lavender essential oil will help reduce chance of infections.

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1888784_670227113023637_732165967_o-1Anita Hales, CH

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