I love my regular walks around the Cotswold village where I live as there are so many relatively wild areas of ground that I can check to see what treasures are growing there. Recently the cheerful green of cleavers (Galium aparine) has appeared under the ancient hedges and local stone walls, at the moment they are only small plants, but they will quickly grow! A common hedgerow plant native to Europe, cleavers is recognised by its long sticky stems (that grow from two to nine feet long) and seeds which stick to anything they touch. It is a crawling or climbing plant and up its stem and along its leaves are tiny, curved bristles that cling onto and climb up nearby plants and structures. Its species name aparine comes from the Greek word meaning ‘to seize’ and this is reflected in many of its common names too. Since time immemorial, children have delighted in sticking its stems onto the clothing of unsuspecting friends or family. It is a member of the bedstraw family, so-called for their strewing values in less hygienic times, and the plants of this family give off an aroma of new mown hay or honey. Cleavers bears tiny white or greenish-white flowers between May and September.
This common local ‘weed’ has many medicinal properties with a long tradition of use in Western herbal medicine. It is a wonderful spring-cleansing remedy, clearing toxins and reducing heat and inflammation through its diuretic action and by promoting lymphatic circulation. It is excellent for clearing chronic skin disorders including eczema, acne, boils, psoriasis and rosacea. It improves digestion and stimulates the function of the liver. It aids detoxification, enhances immunity and purifies the blood. It is helpful in lymphatic congestion, glandular fever, post viral fatigue and tonsillitis and may have anti-tumour activity.
Cleavers has an affinity with the urinary system, and aids elimination of fluid and toxins via kidneys. Its cooling effect reduces fevers, and it helps to resolve eruptive infections such as measles and chicken pox, as well as inflammatory problems such as arthritis, gout and cystitis.
From an Ayurvedic perspective cleavers has a light, dry quality and astringent, bitter taste and is diuretic, relieving skin conditions and enhancing lymphatic circulation. Cleavers has the ability to remove excess kapha which can build up in the cold days of winter, and to reduce pitta and associated heat and inflammation. They are very nutritious (containing vitamins, minerals, flavonoids, tannins) and they invigorate our digestion, helping to clear accumulated ama. This makes cleavers a fantastic herb to take when moving out of the cold winter and into the heat of spring and summer.
Recipes
The tops of the young shoots can be added raw to salads or cooked as a vegetable, added to soups, stews, etc. The dried seeds used to be roasted and ground to make a substitute for coffee and the leaves were used to curdle milk as rennet does. Apparently, geese also enjoy eating it hence one of its other common names, goosegrass.
Spring Tonic
Pick equal amounts of cleavers, dandelion leaves, nettle tops and burdock leaves, wash them and pack tightly in a kilner jar. Pour over enough vodka or brandy to cover. Leave for 4 weeks, shaking occasionally. Squeeze the mixture through muslin, then bottle in dark glass. Label clearly. Take 1 tsp, 1-3 times a day.
Cleavers Juice
Wash the fresh herb well and put it in a blender or food processor with enough water to make a pulp and then strain it before drinking. Adding fresh mint or lemon balm may make it more palatable.
