Cleavers Herb Cut Alpine Herb Company Inc.

Botanical Name: Galium aparine

Common Name:

• English: Cleavers, Cleaver’s Herb Cut, Cleaver’s Herb C/S
• Also, Known As: Clivers, Goosegrass, Goose Grass, Goosebill, Burweed, Barweed, Gratterton Klebelabkraut, Presera, Cappelo da tignosi, Giraffe grass, Hedgeheriff, Eriffe, Grip Grass, Hayruff, Hayriffe, Catchstraw, Catchweed. Scratweed, Mutton Chops, Sticky willy, Stickybud, and Stickyweed

Habitat: Europe and North America

Origin: Bulgaria / Hungary

Harvested: Cultivated 

Part used: Flowers, leaves, and stems

General Information:

Cleavers are an annual plant that creeps along with straggling stems that branch out and do not grow in height unless they attached themselves to a tall plant or tree. The stems can grow up to 6-7 inches in length. They attach themselves to anything in their way with small hooked hairs that grow out of the leaves and stems. Cleavers typically are creeping plants Stalk fewer leaves are borne in groups of 6-8 at each of the stem joints, also covered in hairs and they are whorled. The hairs on the plant stick to passersby. Cleaver leaves are narrow 10-70 mm long and 2-8 mm wide or lance-shaped with pointed tips and tiny backward-pointing prickles along their margins. Upper and lower leaf surfaces are loosely covered with tiny hooked hairs.

Cleavers have tiny, star-shaped, and white to greenish flowers with four petals and fused together at their base, which emerge from early spring to summer. The flowers are clustered in groups of two or three, and are borne out of the leaf existed are with four petals and fused together at their base. Flowers are arranged in small spreading clusters on short side branches.

Fruits of the cleavers can be collected and dried, then roasted for use as a coffee substitute. Leaves and stems can be dried and used for tea.

Some people may experience a rash when they touch this plant; if so – DO NOT USE!

How to use:

Hot Infusion:

The basic method for dried herbs and flower is, take 2-3 tablespoons of dried herb in a cup or teapot. Pour hot water over it and cover it with lid for 10-30 minutes. Hot water is needed to draw out the antioxidants, enzymes, vitamins, flavonoids, and volatile oils from the botanicals. Strain and squeeze out as much as liquid as possible and enjoy!

Tips:

• You can sweeten your herbal tea with a bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.
• You can make ice cubes or pops by freezing tea in ice trays or pop molds.

Precautions: 

You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

All information on this website is for educational purpose ONLY

This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.