Cleavers (Galium aparine)

Traditional use

Cleavers have been used for centuries in folk medicine and rural life. Traditionally applied as poultices for burns, wounds, and skin irritation, they were also fed to poultry to encourage weight gain. The plant’s tiny seeds, botanically related to coffee, were once roasted and brewed as a coffee substitute. Its sticky stems made it a practical tool for straining milk, reflected in its Latin name Galium, derived from the Greek gala (milk). In spring, cleavers were commonly taken as a tonic, steeped in cold infusions for nine days or nine weeks to “cleanse the blood” and refresh the system after winter.

Description

Cleavers (Galium aparine) is a key lymphatic herb, often paired with Calendula officinalis to stimulate lymph flow, reduce swollen lymph nodes, and clear chronic skin conditions such as acne, eczema, and psoriasis. By supporting lymphatic drainage, cleavers helps the body process waste products, inflammatory debris, and pathogens, especially around the digestive tract, where a large portion of the immune system resides.

Its gentle diuretic action makes it useful in urinary tract infections and fluid retention, while its high silica content contributes to tissue repair, especially when used as a fresh poultice for wounds, burns, or slow-healing skin.

Cooling, cleansing, and mildly toning, cleavers is well-suited for those with skin eruptions, sluggish lymph, or systemic inflammation. It can be taken fresh in cold infusion, added to green juices, or tinctured.

Cultivation/Harvesting

Cleavers is a fast-growing annual that thrives in shady hedgerows, damp gardens, and disturbed ground. It grows prolifically in late winter and early spring, often forming mats of bright green, sticky stems.

Harvest the top two-thirds of the plant before it flowers or goes to seed, ideally in early spring. Use fresh for best results, as drying diminishes its potency. Allow the lower portion to regrow for a second harvest.