Comfrey is a common medicinal herb, and the leaves of the plant have been used to treat a variety of external ailments including bruises, sprains, arthritis, and even broken bones in humans and animals. Comfrey leaves are dried using an open-air method or in the oven, depending on the resources available. Each 4 lbs. of fresh comfrey leaves will yield approximately 1 lb. of dried leaves.
Instructions
1. Harvest comfrey leaves when they are young and bright green in color, just before flowering. This is when the essential oils in the plant's leaves are at their highest concentration. Prepare to harvest during the hottest part of the day when all the moisture has evaporated from the leaves.
2. Cut the comfrey leaves from the plant with sharp pruning shears and collect them in a basket. Brush off the leaves gently, using a soft-bristled brush to remove any dirt, but do not wash the leaves or expose them to any unnecessary moisture.
3. Place the comfrey leaves on a flat working surface and cut out the thick midrib from the center of each leaf with a sharp knife. Slice larger leaves in half crosswise if necessary to fit onto the drying trays without overlapping.
4. Arrange the comfrey leaves in a single layer on screen or net drying trays, then place the trays in a warm, well-ventilated room for 3 to 4 days, or until thoroughly dried. Alternatively, place the leaves on baking sheets and dry in the oven at 110 degrees Fahrenheit for 30 to 45 minutes, or until the leaves are brittle.
5. Remove the dried comfrey leaves from the trays and transfer to an airtight glass container. Store in a cool, dry place for up to six months before discarding. Keep the dried leaves out of direct sunlight and away from moisture for the best results.
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