Comfrey tincture

When it comes to the situation (read for years) that every now and then a bone hurts, in addition to expensive medicines, a medicine from a folk pharmacy also comes in handy. This is how this recipe came about, which we received from my husband's work colleague.

Preparation steps

Comfrey root is very slimy, so when it is well washed from the ground, with the obligatory gloves on my hands (for the first time I had black hands and I cleaned everything and everything until they came back to normal), scrape the black skin, not necessarily all follow the root again. Because of the sliminess (it’s not disgusting how the word sounds) it slips out of your hands so you need to be careful with the tool. Afterwards, grate it on the finest grater, as this will release more medicinal ingredients from the roots. Put in a plastic or glass bottle with a wider neck and pour over the brandy (we had our cider with a strength of some 45-47 of those degrees of alcohol). Keep in a dark, cool place for at least 30 days, shaking occasionally.
The liquid obtained in this way is dark in color, has a mild smell of brandy, is mucous to the touch, leaves no greasy traces after use, and is quickly absorbed into the skin at the applied site. It is not sticky to the touch after just one minute. Use in drops by rubbing on the sore spot. It is not necessary to massage for a long time. Let go for a minute or two and get comfortable. It does not leave stains on clothes. Wash your hands as after applying any creams or gels for the same purposes.
The flower and leaf of the comfrey in this painting are not very recognizable painted the other day so it started to wither

Serving

By the way, let me mention that I recently watched one herbalist, who recommends cider for medicinal preparations, because it is the best because of the lower percentage of methyl alcohol in it. I don’t know so I’m not going to claim he’s right, I’m just relaying what I heard. We keep our medicine in a bottle and, if necessary, squeeze it into a small bottle for use. The longer it stands, the more gelastic it becomes.

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