Comfrey-Infused Olive Oil Recipe
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Comfrey-Infused Olive Oil
Comfrey-infused olive oil is one of the oldest and most beloved remedies in the herbalist's toolkit. It's a rich, earthy oil that has been used for centuries to soothe aching muscles, ease joint discomfort, and nourish dry or irritated skin.
Comfrey (Symphytum officinale) owes much of its reputation to a compound called allantoin, which is thought to support cell regeneration and reduce inflammation. When slow-infused into a good quality olive oil, these properties become beautifully concentrated into a preparation you can use in balms, salves, massage oils, and more.
This recipe uses the traditional folk method, which takes 4-6 weeks to make. It's slow and gentle, and allows time to do the work.
A Note on Safety
Comfrey contains pyrrolizidine alkaloids (PAs) and some herbalists use it for external purposes only. Do not apply this oil to open wounds or broken skin.
Why Dried Comfrey?
Always use dried comfrey leaf rather than fresh. Fresh plant material contains water, which can introduce moisture into your oil and cause the infusion to go rancid or grow mold. Drying the leaves concentrates their properties and ensures a stable, long-lasting preparation.
Ingredients:
- 1 cup dried comfrey leaf
- 2 cups extra virgin olive oil (or enough to fully cover the herb)
- Optional: a few drops of vitamin E oil to extend shelf life
Equipment:
- A clean, dry glass jar with a tight-fitting lid (at least 1 litre)
- A fine mesh strainer or cheesecloth
- A dark glass bottle for storage (amber or cobalt)
- Labels and a marker
Instructions:
- Make sure your jar and all equipment are completely clean and dry. Even a drop of water can spoil your oil.
- Place the dried comfrey leaf into your jar, filling it loosely to about two-thirds full.
- Pour the olive oil over the comfrey leaf, making sure all plant materials are fully submerged. Use a clean chopstick or skewer to release any air bubbles and press the leaves down.
- Top the jar with a bit more oil if needed. You want the comfrey leaves to be covered by at least 1 cm of oil.
- Seal the jar tightly and label it with the date and contents.
- Place the jar in a warm, sunny windowsill. Give it a gentle shake or stir every day or two.
- After 4 to 6 weeks, strain the oil through a fine mesh strainer or cheesecloth, squeezing the herbs to extract all the oil.
- If using vitamin E oil, stir in a few drops now.
- Pour the finished oil into a clean, dry dark glass bottle. Label and date it. Store in a cool, dark place.
Storage & Shelf Life
Stored in a cool, dark cupboard, your comfrey-infused oil should last 12 months or longer, especially with a little vitamin E added. Keep it away from heat and direct light, which will degrade the oil over time. If it ever smells rancid or off, discard it.