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Medicinal plants

Comfrey – Symphytum officinalis

With its anti-inflammatory and pain-relieving properties, the medicinal plant helped Napoleon back on his feet. For centuries, extracts have been made from wallwort roots. The healing effect is also found in our most famous house speciality, the original Dr. Andres Wallwurzsalbe.

Whenever it hurts

Fields of application

Comfrey has been valued as a medicinal plant since ancient times. The botanical name Symphytum was also developed at that time, which is derived from the Greek word ‘symphyomai’ for ‘to grow together’. Thus, even in the name of the plant, the ancient Greeks made clear its healing power for bone fractures. Similarly, the German term Beinwell refers to its use for blunt injuries. The word comfrey is derived from the German word ‘Bein’ (meaning ‘bone’) and the root word ‘wallen’ (meaning ‘to grow together’). But what exactly gives the plant its superpower? Comfrey contains a variety of active ingredients such as allantoin, polysaccharides, tannins and hydroxycinnamic acid derivatives. Allantoin accelerates wound healing, has an anti-irritant effect and inhibits inflammation. This active ingredient is found in the roots and leaves, with the highest concentration in the roots. According to the old recipe, it would actually be best to place the freshly grated comfrey root directly on the painful areas. However, ointments are now available that are much more practical and just as effective. This natural product, which is rich in active ingredients, is a true miracle weapon for all pains of the musculoskeletal system: it helps with sprains, tension, arthrosis, arthritis, rheumatism, bruises, gouty nodules, joint pain, bursitis, tendonitis and fractures.

Botanical characteristics

Comfrey has hairy leaves and tubular, blue-violet, pink or white flowers and is a popular garden plant. It grows rapidly to a height of up to two metres, which also indicates its rapid effect. Comfrey loves nutrient-rich, moist, heavy soils and thrives magnificently in Switzerland. The harvesting season for the leaves is in April and May, and for the roots in late autumn or very early in the year.