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Scientific Name: Galium aparine Common Name(s): Catchweed bedstraw, stickywilly, cleavers Family: Rubiaceae (madder) Life Cycle: Annual Leaf Retention: N/A Habit: Forb, vine USDA L48 Native Status: Native Location: Plano, Texas Season(s): Late winter
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Eat The Weeds: Cleavers
If you’ve spent any time in the garden this spring, its likely you’ve found mats of Cleavers (Galium aparine) stuck to your pant legs as you’ve tried (perhaps futilely) to rip out your massive crop of weeds. Also known as Stickywilly, or Goosegrass (because geese apparently love the stuff), cleavers is a noxious weed that grows nearly everywhere - and it’s excellent eating, too. Take your revenge on the weeds by eating them for dinner! Why this friendly weed is so awesome: As a tea or tincture, cleavers is an excellent lymph tonic. Our lymphatic system is responsible for pulling metabolic waste, cellular debris, and other junk from our bloodstream to be filtered by the kidneys, so by gently stimulating the flow of lymphatic fluid, cleavers helps support detoxification. Cleavers is also a diuretic, and helps support the kidney and urinary systems. Cystitis, kidney stones, and painful urination / inflamed urinary tract are all conditions that may indicate use of cleavers. Regular, tonic use of cleavers is recommended for some individuals with reoccurring urinary tract infections. Cleavers is also an alterative herb, meaning its actions support the body’s metabolic processes related to elimination and cellular detoxification. Topical application of the tea can be used to treat skin issues such as eczema and psoriasis. Alternatively, dried cleavers can be infused with olive oil for topical use. Like other leafy green vegetables, cleavers is also an excellent source of vitamin C and vitamin K. The velcro-like hooks on Cleavers can cause contact dermatitis in some people, but this effect is neutralized by cooking.
How to identify it:
Cleavers likes to creep along the ground and over other plants in big, vine-like clumps, affixing itself to surrounding objects using the little hooked hairs that grow out of its leaves and stems. The leaves grow in whorls of 6-8 around long (up to 4 feet or longer), square-shaped stems. In the late spring to early summer, Cleavers will show tiny, white, star-shaped flowers. It favors damp woods and thickets, though has been spotted in a wide variety of environments, and can be found across most of North America, Europe, Asia, North Africa, and Japan. What do I do with it? Cleavers is mild-tasting and versatile, though it's best enjoyed cooked - if eaten raw, the hooks that cover it’s stems and leaves may stick to your tongue and throat. Chop and toss into your next stir fry, or add a handful to your next batch of pesto. To use medicinally, cleavers can easily be prepared as a tea. If using fresh cleavers, simply pour boiling water over a handful of chopped herb and let steep for 10 minutes; if using dry, steep 1 tbs per 8oz for a medicinal dose. Cleavers can also be turned into tincture incredibly easily: Simply stuff a mason jar full with as much cleavers as you can find, and add a high-proof alcohol (vodka, brandy, or everclear work best) until just covered. Store in a cool, dry place and shake daily; in two weeks, strain out the green matter and store the remaining tincture in a dark glass bottle with dropper. 30-40 drops of this is a good dose for most. As cleavers is in the coffee family, its fruits can be gathered, dried, and ground to create a low caffeine coffee substitute. A note of caution: As with all herbs, consult your qualified health practitioner before incorporating medicinal doses into your life, especially if you have any health conditions or are on any medications, prescription or otherwise. Cleavers is a diuretic, and so may decrease the effectiveness of some medications. Have you used cleavers for food or medicine? What was your experience like? Tell me about it in the comments.
