Comfrey is a plant that has been known and cultivated since ancient times and is mainly used for its medicinal properties, for its decorative side and as a green manure for the garden. Less well known, young comfrey leaves are also edible. Why not surprise your guests with a simple and original recipe using comfrey leaves to accompany your aperitifs?
Crispy Comfrey – Photo: Rexania
For this recipe you will need: young comfrey leaves, because they are tastier and the hairs are less rough, an egg, butter and breadcrumbs.
- Start by washing your young comfrey leaves and then dry them on a clean tea towel.
- Break an egg into a bowl and beat it with a fork.
- Place some breadcrumbs on a plate.
- Heat a non-stick pan with butter
- Take the comfrey leaves, dip them in the egg and then in the breadcrumbs. Then fry them in the pan on both sides.
The comfrey chips are now ready to be tasted!
When picking, be careful not to confuse comfrey leaves with digitalis leaves, which are very poisonous. Comfrey is recognizable by its large pointed leaves. Also note that the consumption of young comfrey leaf should remain occasional, some studies have shown some degree of toxicity at high doses.
Did you know that comfrey is also an indispensable plant for gardeners? For more information, read our article: Comfrey, an indispensable plant for permaculturists!
As a landscape architect and geographer by training, I am passionate about the plant world and its countless curiosities. Founder of the Rexania blog and activist for gardening in harmony with nature, I am also an Alsatian gardener, ardent defender of ancient, free and reproducible varieties.
