Cleavers - Galium aparine

“It is a good remedy in the Spring, eaten (being first chopped small, and boiled well) in water-gruel, to cleanse the blood, and strengthen the liver, thereby to keep the body in health, and fitting it for that change of season that is coming.” Culpepper 1652 

As if She knows this winter has left our bodies low and clogged up with tired debris, cleavers has burst the woodland floor weeks early to rescue us. 

Like it’s tiny hooks which stick to itself and our clothes, it’s biochemistry sticks to toxins in our glands and lymphatic system. Bundles of cleavers were once used to filter straw from milk, now we use it’s juice to cleanse our bodies, spring-cleaning for the new year. 

Cleavers is believed to support the immune system and have diuretic, antispasmodic, and anti-inflammatory effects. It is commonly used to flush out kidneys and to support liver repair. 

The best way to access its vital properties is by using the young green growth directly.  A handful picked and picked clean can be steeped in a jar of cold water overnight in the fridge. In the morning a glass of it tastes refreshing like cucumber or pea shoots. The jar can be topped up with water and returned to the fridge. It is good for two or three days after which a fresh handful should be sought An associate tells me that if this is repeated for fifty consecutive days a person will acquire fifty suitors.  The veracity of this is unchecked. 

A useful topical moisturising cream can be made by mixing cleavers juice with aloe vera gel.  

Later on the plant has other uses, the summer seeds or bobby buttons are roared to make a stimulating drink like coffee and the dried dead stems are appreciated by people searching for dry tinder.