Comfrey Root Gel

Comfrey has a high carbohydrate content which if used externally is good for soothing and rejuvenating the skin.  This is because it contains the phytochemical allantoin which has properties that aid skin regeneration and encourage the growth of healthy cells.  These qualities make comfrey useful for calming and soothing itchy skin and for helping wounds or sores that won’t heal, varicose veins, stubborn leg ulcers and other inflammations.

The traditional name of comfrey is ‘knit bone’ or ‘bone set’ and for years it has been used to support bone growth after damage.  

 

What you will need:

100 g (3.5 oz) washed and peeled comfrey root

1 x gelatine sachet or 1 tsp Xanthan gum

1 litre / 1¾ pints of water

 

Tools:

Pan

Bowl

Sieve

Small clean pot

*optional 1/2 preservative 12, used in the vegan food industry in Denmark

 

What to do:

Peel the fresh comfrey root, chop it up and put in the pan with the water.

Bring the water to the boil for five minutes then turn down to a simmer.  Leave this to simmer for two hours to let the mucilage release, topping up the pan with extra water if required.

After two hours you will see how glutinous the root has become.  Drain the contents of the pan through a sieve into a bowl and set the liquid aside to use for your gel.

To make the gel, add the Xantham gum into the liquid whisking it in well.  If using the gelatine only use half the packet to finish with a loose gel consistency.

Add the preservative and leave to set.  If you do not use preservative it will last for one week in your fridge, with the preservative it will last up to one month.

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