Comfrey

The young leaves can be eaten both raw and cooked: very rich in protein and vitamins! Tender shoots grow under the blanching pot in spring. A medicinal tea is made from the older leaves (fresh or dried). Peeled roots are delicious in soup, and roasted, they are an ingredient (along with dandelion and chicory root) in surrogate coffee.
The plant has many medicinal uses, especially in wound healing and disinfection. The leaf and root parts of the plant are used. Don't forget the grace of this easy-growing plant in the garden. Regular pruning does not harm the plant, and the leaves make a nutritious mulch for potatoes and tomatoes. Place the leaves in a little water for 1 week and a very fertile, potash-containing liquid will form. A yellow dye is extracted from the fresh, green parts.

Names:
Latin: Symphytum officinale
Dutch: Smeerwortel
English: Comfrey