Common comfrey is a very special native plant. It is an important European medicinal plant for the external treatment of muscle and bone problems such as bruises, strains, and sprains. The dried roots and leaves are primarily used to make the remedies. Particularly notable is the plant's root system, which consists of many fleshy main roots up to 50 cm long and is very abundant. Occasionally, the roots can reach depths of up to 180 cm. In Switzerland, the large leaves of comfrey are also used in the kitchen to wrap foods or fried in beer batter. They are very high in protein and biologically valuable. However, consumption should be moderate because it contains liver-damaging pyrrolizidine alkaloids. Occasional consumption is considered safe. The small bell-shaped flowers are an excellent source of nectar for bees. Bumblebees and other long-tongued insects are among the numerous visitors during the flowering period. Comfrey prefers moist, nutrient-rich locations along damp roadsides, riverbanks, and meadows. It is an indicator plant for nitrogen-rich soils and contains a lot of nitrogen and potassium in all its parts. For this reason, the large leaves are very suitable for mulching beds and making liquid fertiliser for other plants.
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