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herbal comfrey salve

Herbal Salve Recipe with Comfrey

All purpose medicinal herbal salve containing 9 helpful herbs including comfrey for all types of skin problems including rash, kitchen burns, sunburn, bruises, insect bites, dry/chapped skin etc.

Prep Time 10 minutes
Total Time 10 minutes
Servings 2 cups
Author Sarah Pope MGA



  1. Fill non-BPA lid mason jar two-thirds full of the herb mix above in roughly similar amounts. This is about 3 ounces by volume for each herb.

  2. Gently liquefy the oil if necessary (coconut oil liquefies at 76 F/24 C).

  3. Add the oil until it fills the mason jar. Leave one inch at the top. Screw on the lid tightly.

  4. Place an old rag in the bottom of a dutch oven, crockpot, or Vita-Clay (this is what I use) and place mason jar on top. Fill with water until it is filled to one inch below the top of the jar.

  5. Keep on low heat (be very careful not to boil the oil as it needs to be hot to infuse the herbs, but never boiling) for 72 hours. As water evaporates, add more water to maintain the proper level.  Enjoy ... your kitchen will smell lovely as the herbs release their medicinal properties into the oil.

  6. After 3 days, the oil will be darkened and ready to use. Strain out the herbs using a cheesecloth or an old white cotton shirt. The comfrey infused oil may now be used as is for a wonderful massage oil.

  7. To transform the oil into a salve, you need to add beeswax (get it here). Depending how much oil you have once the herbs are strained out, add 3 ounces/85 grams of grated beeswax (or beeswax pastilles) for every cup of oil. Warm the mixture together in a medium sized pot on low heat until the wax is melted. Stir gently to distribute the wax evenly. Add a drop of Vitamin E oil or wheat germ oil per 1 ounce/28 grams of oil if you desire additional natural preservative effect beyond what the rosemary provides.

  8. While the salve is still warm, pour into your containers of choice (I prefer these).

  9. Let the containers sit until the oil hardens. Screw on the lids and be sure to label and date each one.