Janet Bailey wrote:Is anyone familiar with the comfrey "oil" described by Lesley Bremness on p. 131 of The Complete Book of Herbs? It is made by packing dry comfrey leaves into a dark-colored glass jar and leaving them to age for two years. No other ingredients are added. After two years the "viscous amber liquid with some sediment" is poured off into a smaller container.
I've made this and am using small amounts in a poultice with good results in reducing pain from an old injury. Bremness suggested using the "oil" for "eczema and other skin inflammations."
I'm curious about why information is not generally available on this method of preparing comfrey. My Internet searches consistently return methods of infusing oil with comfrey rather than on using 100% comfrey in this fermentation(?) method. Could the method Lesley Bremness described be an older, traditional way to prepare comfrey?
Has anyone else tried preparing comfrey this way or does anyone have information on this method? Could this method be used for other herbs?
Anne Miller wrote: What oil did you use?
I would assume olive oil would be a good choice. An oil that will go rancid would not be a good choice, like maybe coconut oil or sunflower seed oil.
Anne Miller wrote:Thanks, Joy
Thant makes sense since it is 100% comfrey. Do it have an oil feel?