Comfrey Leaf

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About

Comfrey leaf is used to promote the healing of bones and wounds. It is also used to treat a wide variety of ailments from arthritis to ulcers. Its use in Chinese traditional medicine spans over 2000 years.
Parts Used are root and leaves.
The leafy stem, 2 to 3 feet high, is stout, angular and hollow, broadly winged at the top and covered with bristly hairs. The lower, radical leaves are very large, up to 10 inches long, ovate in shape and covered with rough hairs which promote itching when touched.
It was extensively recommended as a green food for most animals, it being claimed for it that it contained a considerable amount of flesh-forming substances, and was, moreover, both preventative and curative of foot and mouth disease in cattle. Horses in time of scarcity will eat it in small quantities in the green state, though do not care for it dried. It is a useful food in the green state for pigs of all ages, but it takes a little time for them to get used to it. Its feeding value, however, has been proved to be not so very much more than that of grass and though it grows luxuriantly in all moist situations, where the soil is pretty good, it is not adapted for either dry or poor land.

Information

Other names: Comphrey
Translations: Comfrey Lapu, Taukė lapų, Gavez Leaf, Żywokost Leaf, Smeerwortel Leaf, Comfrey पत्ता, Confrei Leaf, Окопника Лиф, Comfrey ليف, Comfrey 잎, Kostivalová Listové, Comfrey Daun, Comfrey talulot, 康弗里叶, Consolda Full, Kostihojová Listovej, Consolida maggiore Leaf, Comfrey העלה, Vallört Leaf, Гавез Лист, コンフリーリーフ, Consoude Leaf, Beinwell Leaf, Consuelda Hoja, Живокосту Ліф

Physical Description

Comfrey leaves have hairy broad leaves with black, turnip-shaped roots. Comfrey leaves also produces bell-shaped flowers.

Colors: Grass-green leaves

Tasting Notes

Flavors: Bitter
Mouthfeel: Leafy, Soft, Earthy
Substitutes: Herbs such as basil

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Choose comfrey leaves that are green and crisp looking. Avoid ones that look dried up or torn.
Buying: Comfrey leaves can be found at your local health or organic food store.

Preparation and Use

Comfrey leaves should be cooked and never eaten raw. You can add seasoning to it to give it a better taste. Simply cook it over a pan.

Cleaning: Clean the leaves by washing away any dirt or debris under cold water.

Conserving and Storing

Refrigerate any leftover leaves in a sealed storage container.

Author

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