Symphytum x upladicum
Blue Comfrey, Russian comfrey
Explore the size, hardiness, soil, light, edible uses and harvest period of Symphytum x upladicum.
General Information
Plant Properties
Growth conditions
Moist
Sand (light) Loam (medium) Clay (heavy)
Acidic Neutral Alkaline
Partial shade, Full sun
Usage properties
Leaves, Gum, Tea
Biomass production, Ground cover, Gum
Description
Young leaves can be eaten both cooked and raw, although they have a hairy texture and can be slimy. They are rich in minerals, but due to their specific taste, they are not suitable for everyone's personal preference. The leaves can be finely chopped and added to salads to make the hairs less noticeable. Young shoots can serve as a substitute for asparagus. The bleached stems of the plant are also used. Older leaves can be dried and later used as tea. The peeled roots can be cut and added to soups. Tea can be made from both the dried leaves and the roots. Furthermore, the roasted roots are used together with dandelion and chicory roots to make coffee.