@michelef further to comfrey - even though in Germany (and Austria) , where it is called 'Borretsch' it was used in cooking, still is used, it should only be eaten in small quantities, because it also contains a poison, called Pyrrolizidine alkaloid - this is the latest research, so maybe taking a break in between treatments isn't a bad idea after all. (its the 'stuff' many plants produce to keep off plant-eating insects).
I remember seeing this plant growing wild during my 'bushwalking' youth in Austria, it seemed to prefer slightly shady, damp areas just at the beginning of forests - and I never picked it because of the rough leaves, remember tasting the petals though. I tasted just about everything which grew in the wild, because my country cousins did. In European cooking it's part of the pickling mix for cucumbers, or just cucumber salad as well as the German 'Grüne Suppe' which is a spring-time pick-me-up made from fresh spring-time herbs.
I once made a spread from some of those ingredients, minus comfrey leaves. It was so delicious, I remember one guy licking out the container it came in!
Thanks for the reminder - will grow some herbs this year!!!
Taurisk
