Perennial Culinary herb
The peeled roots of common Comfrey are cut up and added to soups. A tea is made from the dried leaves and roots, the roasted roots are used with dandelion and chicory roots for making coffee. It can be cut several times per year and used as a valuable addition to the compost heap, a liquid feed containing potassium can be obtained by soaking the leaves for a week in a small amount of water, ideal for tomatoes. A magical herb with powers of money and safe travel. Flowers Pinkish, Purplish or White.