Preparing ointment comprising ointment base and roots and leaves of comfrey, comprises preparing ointment base in liquid form, admixing purified crushed root pieces with liquid ointment base, cooking roots and adding chopped comfrey leaves

摘要

Preparing an ointment comprising the ointment base and the roots and leaves of comfrey, comprises (i) preparing the ointment base in a liquid form, (ii) admixing the purified crushed root pieces with the liquid ointment base, (iii) cooking the roots for 15 minutes under low heat, where to prevent rapid browning the pot is removed for a short period from the heating surface during excessive heat, (iv) stirring the mass with wooden cutlery, (v) adding finely chopped comfrey leaves after 15 minutes of heating and cooking for another 5 minutes, (vi) cooling the material to a room temperature. Preparing an ointment comprising an ointment base and roots and leaves of comfrey, comprises (i) preparing the ointment base in a liquid form, (ii) admixing the purified crushed root pieces with the liquid ointment base, (iii) cooking the roots for 15 minutes under low heat, where while cooking the cooking pot is removed in a short time to prevent rapid browning, (iv) stirring the mass with wooden cutlery, (v) adding finely chopped comfrey leaves after 15 minutes of heating and cooking for another 5 minutes, (vi) cooling the material to a room temperature after the cooking time and incubated overnight, (vii) heating the mass again in the next day, such that the mass can easily pass through a plastic sieve and a plastic boxes/tubes, where no metal is used for storage, and (viii) bottling the obtained mass. The roots are processed within a relatively short period after collecting, because the long time storage results in the mold formation and subsequently the root loses its effect. As Allantoin loses its effect if long time is taken for processing, the ointment preparation is started immediately after the collecting the root. The root is almost odorless/ sometimes slightly spicy. The stem leaves are large and rough. The comfrey is native to central Europe and grows in wetlands or near water.