This plant belongs to our most indispensable and valued herbs, which nature has in store for us. It grows in moist meadows, ditches and near streams, is found also near fences and in gravel pits, flowering all summer. The leaves are rough and pointed at the end. The several year old root, dark brown to black on the outside, white to yellowish within, is of the thickness of a thumb and, cut open, is sticky, almost slimy. The root is dug out in spring or autumn. The fresh plant is gathered before and during the time of flowering. In an old German recipe Comfrey leaves are dipped into a light batter and fried in oil. There is goodness there for the whole family.