My latest blog is all about Cleavers Galium aparine.
The botanical name for cleavers is Galium, Greek for milk and Aparine is a Greek verb meaning to seize. Greek shepherds would use cleavers bunched up to strain their milk. Juice from another member of the genus, Gallium verum has curdling properties used in cheese making, particularly in Cheshire, England, where some of the finest cheeses are made.
Cleavers might be considered a weed to get rid of, but before you throw it all on the compost heap, consider its outstanding benefits. One of the best cleansing tonics known, it acts as a diuretic (increasing urine) and a diaphoretic (stimulating sweating), helping purify the blood, lymphatic system and kidneys, and removing toxins from the body. I’ve had people tell me during my edible weed workshops that their dogs eat cleavers. One woman reported that her dog was diagnosed with a lymphatic problem, which just goes to show that animals naturally know what is good for them.
In addition, cleavers is rich in vitamin C (as ascorbic acid) and minerals, especially silica, so it’s an excellent plant to include in your smoothies. Cut up finely in soup it adds silica and other beneficial nutrients. Cleavers is even considered a weight-reducing vegetable.
For a therapeutic tea to prevent colds and flu in autumn and winter, pick 25-30 cleavers tips (about 8 cm total), or if you’re in a hurry just grab a handful, cover with cold water, soak overnight and drink in the morning. Someone told me that by doing this daily for some weeks leading into winter she no longer gets winter colds or flu. I am soaking cleavers in water and drinking it or putting it in my smoothie at the moment as a spring cleansing tonic.
