Cleavers Cold Water Infusion
~ CLEAVERS / Galium aparine ~
Right now, there’s a wild, lush flush of Cleavers in the garden, which makes it perfect timing for an incredibly nourishing spring detox drink.
You might know Cleavers as those sticky little hitchhikers that cling to your clothes or your cat. Also known as biddy bids, sticky willy, goosegrass or velcro plant, it’s actually a remarkable herbal ally and a plant I love to use at this time of year.
Cleavers is well known by herbalists for its gentle action on the lymphatic system, which acts as the body’s drainage network. A sluggish lymphatic system can contribute to swollen glands, fluid retention and poor waste elimination.
It’s traditionally used to:
~ Encourage lymph flow: Cleavers is traditionally used for swollen lymph nodes, especially during colds or mild infections.
~ Support the urinary system: it has a strong diuretic action, helping flush excess fluids and supporting the body’s natural elimination processes. It may also soothe irritation in the kidneys or bladder.
~ Clear heat and inflammation: Cleavers is cooling, so herbalists may use it to calm minor skin irritations, boils or mild eczema.
~ Support detoxification: Cleavers is a classic spring tonic, helping the body ‘wake up’ after winter by gently clearing accumulated waste.
It’s also edible, especially when young and tender, and packed with goodness:
~ Vitamin C: providing a mild antioxidant boost.
~ Silica: supporting healthy connective tissue, skin, strong nails and shiny hair.
~ Chlorophyll: that fresh green plant goodness associated with its cleansing properties.
~ Minerals: including silica and other minerals that contribute to its nourishing qualities.
~ Flavonoids: plant compounds with mild anti-inflammatory and antioxidant properties.
One of my favourite ways to use fresh Cleavers is as a cold water infusion. It’s hydrating, cleansing and wonderfully refreshing.
Here’s how:
~ Pick a large handful of young, tender Cleavers. Avoid the older prickly leaves and stems.
~ Rinse well and remove any bugs or bits.
~ Stuff into a big jar or jug.
~ Fill with fresh cold water.
~ Let steep overnight in the fridge, or on the bench in winter.
~ Strain and sip throughout the day.
It tastes a little like cucumber-meets-banana: weird, but oddly refreshing!
Other ways to use Cleavers include:
~ Fresh juice: Juice Cleavers alone or combine it with other spring herbs such as Dandelion or Nettles.
~ Tincture: A tincture can be made from the fresh plant and taken in small doses for lymphatic support.
~ Poultice: Crush or mash fresh Cleavers and apply to minor skin irritations.
Cleavers is gentle and generally safe, but large amounts may be too cooling or diuretic for some people.
You’ll find the full Cleavers cold infusion recipe on my website here:
www.wildbotanica.co.nz/blogs/articles/cleavers-infusion
Want to learn more about the edible and medicinal wild plants growing all around you?
My Wet Season Foraging Guide is packed with practical, easy-to-follow information on wild foods you can harvest and use right now, from identification and harvesting to recipes and remedies.
And if you’d like to learn hands-on, my next Foraging Workshop is on 30th August in Wellington. We’ll get out amongst the plants and learn how to identify, gather and use the abundance growing all around us.
Find the Wet Season Foraging Guide and workshop details at: