A Modern Herbal, Vol. I: 1 by Grieve Margaret

Author:Grieve, Margaret [Grieve, Margaret]
Language: eng
Format: epub
Publisher: Dover Publications
Published: 2012-03-15T00:00:00+00:00

On comparison the above figures will show this plant to be almost equal to some of our more important green-food crops; and certainly if we take into consideration the quantity of its produce, there are few plants capable of yielding so much green food as the Comfrey. Dr. Voelcker says that ‘the amount of flesh-forming substances is considerable. The juice of this plant contains much gum and mucilage, and little sugar.’

Formerly country people cultivated Comfrey in their gardens for its virtue in wound healing, and the many local names of the plant testify to its long reputation as a vulnerary herb – in the Middle Ages it was a famous remedy for broken bones. The very name, Comfrey, is a corruption of con firma,in allusion to the uniting of bones it was thought to effect, and the botanical name, Symphytum, is derived from the Greek symphyo (to unite).

Cultivation. Comfrey thrives in almost any soil or situation, but does best under the shade of trees.

Propagation may be effected either by seed or by division of roots in the autumn: the roots are very brittle, and the least bit of root will start growing afresh. They should be planted about 2 feet apart eacn way, and will need no further care except to keep them clear from weeds.

As a green crop they will yield largely if well-rotted manure be dug between the rows when dressing for winter.

As an ornamental plant, Comfrey is often introduced into gardens, from wmch it is very difficult to eradicate it when it has once established itself, a new plant arising from any severed portion of the root.

Parts Used Medicinally. The root and leaves, generally collected from wild plants. Comfrey leaves are sometimes found as an adulteration to Foxglove leaves, which they somewhat resemble, but may be distinguished by the smaller veins not extending into the wings of the leaf-stalk, and by having on their surface isolated stiff hairs. They are also more lanceolate than Foxglove leaves.

Constituents. The chief and most important constituent of Comfrey root is mucilage, which it contains in great abundance, more even than Marshmallow. It also contains from 0.6 to o-8 per cent, of Allantoin and a little tannin. Starch is present in a very small amount.

Medicinal Action and Uses. Demulcent, mildly astringent and expectorant. As the plant abounds in mucilage, it is frequently given whenever a mucilaginous medicine is required and has been used like Marshmallow for intestinal troubles. It is very similar in its emollient action to Marshmallow, but in many cases is even preferred to it and is an ingredient in a large number of herbal preparations. It forms a gentle remedy in cases of diarrhœa and dysentery. A decoction is made by boiling to 1 oz. of crushed root in 1 quart of water or milk, which is taken in wineglassful doses, frequently.

For its demulcent action it has long been employed domestically in lung troubles and also for quinsy and whooping-cough. The root is more effectual than the leaves ana is the part usually used in cases of coughs.

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