This is a nourishing butter cream using a healing comfrey leaf infusion. It leaves skin soft, healthy, and moisturized without feeling greasy. Use this cream lightly on:
- Strains, such as ankle
- Pulled and sore muscles
- Torn ligaments
- Achy joints
- Upper and lower back pain
- Inflammatory conditions, such as arthritis and gout
While comfrey is well-known for its health benefits internally, it also poses some risks. It contains compounds that can harm your liver. It may also be carcinogenic. Therefore, it is advised to use externally only for short periods although some Herbalist recommend using it internally. It is also advised against using topical comfrey on open wounds. If in doubt, ask your doctor.
How To Make Comfrey Cream
- 1/4 cup cocoa butter, or another butter, or a combination of butters (2 oz.)
- 1/4 cup unrefined shea butter, or another butter, or a combination of butters (2 oz.)
- 1/2 cup coconut oil, or another solid oil such as palm, palm kernel (4 oz.)
- 1/2 cup liquid oil (infused with comfrey leaf), such as olive, jojoba, sweet almond, apricot (4 oz.)
- 2 teaspoon arrowroot powder or tapioca starch, or cornstarch
- 1 teaspoon vitamin E (optional)
- 15-30 drops lavender, frankincense, or peppermint oil (optional)
First you need to make a comfrey leaf infusion. Read my post on infusions at https://sagehillbotanicals.com/2019/11/20/how-to-make-an-oil-infusion
Melt butters and oils together over medium heat in a double boiler, a pot of boiling water with smaller pot or stainless steel bowl fitted inside, or my favorite, a candle warmer.
Place melted mixture in freezer 15-30 minutes to firm up. When mixture is hardened, remove from freezer.
Add the arrowroot powder, essential oil (if using), and vitamin E (if using). I only use arrowroot powder and vitamin E in my cream.
Using a stand or hand mixer, start whipping mixture on slowest setting and gradually increase speed until mixture softens. Whip until light and fluffy. You may have to return bowl to freezer if it doesn’t set (this is normal). Remove and whip some more.
Store in an airtight glass jar and keep out of direct sunlight, which promotes oxidation and may cause cream to melt. Makes 2 pints.