Cleavers, known scientifically as Galium aparine, is a common spring edible and traditional herbal remedy found throughout the world. It is also known as Goosegrass, Stickyweed, or Catchweed due to its unique texture. The fresh herb has traditionally been used to create a refreshing tea or infusion, making it a popular choice for spring cleansing practices. This guide provides the practical steps necessary to safely prepare this beneficial beverage at home.
Identifying and Sourcing Cleavers
Positive identification is the first step toward safely making cleavers tea. The plant’s stems are relatively weak and square-shaped, covered along with the leaves by tiny, hooked bristles that cause the plant to “cleave” or stick to clothing and fur. Its bright green leaves are arranged in whorls of six to eight around the stem, which helps distinguish it from some other members of the Galium family.
The optimal time for harvesting cleavers is during the early spring, before the plant begins to flower and produce its sticky burrs. Once the plant flowers, it becomes more fibrous and less palatable for consumption. When foraging, look for young, tender shoots, which contain the highest concentration of beneficial compounds.
Source the herb from clean environments, avoiding areas near busy roadsides, industrial sites, or places where chemical sprays may have been used. After gathering, the fresh cleavers must be thoroughly washed to remove any soil, debris, or insects. Fresh cleavers is generally preferred for tea due to its high water content, but the plant can also be dried for later use.
Step-by-Step Brewing Instructions
Cleavers is traditionally prepared using a cold infusion, which is often favored because it preserves heat-sensitive compounds like Vitamin C. This method involves steeping the herb in cool water for an extended period, which also helps to reduce any potential bitterness. To create a cold infusion, start with approximately one large handful of roughly chopped fresh cleavers per quart of cold water.
The herb should be placed into a glass jar and covered with the cool water, then allowed to infuse for typically eight to twelve hours. Infusing overnight in the refrigerator is recommended as a food safety precaution to prevent bacterial growth. This slow process allows for a full extraction of the plant’s constituents.
Alternatively, a hot infusion can be made using either fresh or dried cleavers. For a single cup, use about one tablespoon of fresh herb or one to two heaped teaspoons of dried herb. Pour boiling water over the plant material and allow it to steep for five to ten minutes. Steeping for longer than fifteen minutes may result in a stronger, more bitter-tasting brew.
Whether a cold or hot method is used, the final step involves straining the liquid thoroughly before drinking. A fine mesh strainer or cheesecloth is ideal for separating the liquid from the plant material. The resulting tea can be consumed immediately or stored in the refrigerator for a refreshing beverage.
Traditional Applications and Usage Guidelines
Cleavers tea offers a flavor profile that is grassy, mild, and clean, sometimes with a faint cucumber-like taste. If the taste is too earthy or slightly bitter, optional additions like a slice of lemon, a few mint leaves, or a drizzle of honey can enhance the flavor. The tea has a long history of use in traditional herbalism, particularly as a spring tonic.
The plant has been used for its properties as a gentle diuretic, meaning it may increase urine flow. Traditional practitioners have also valued it for supporting the lymphatic system, which is involved in filtering waste and fluid balance. This lymphatic action is why it has been used to address concerns like swollen glands and certain skin conditions, such as eczema or psoriasis.
For general use, a traditional dosage suggestion is to consume one to three cups of the prepared infusion daily. Because cleavers has diuretic effects, individuals who are taking lithium or other diuretic medications should consult with a healthcare professional before use. Pregnant or nursing women, as well as those with severe liver or kidney issues, should also seek medical guidance.