Parts Most Frequently Used: Above Ground Aerial Parts

Flavors/Temps: Astringent, Bitter, Slightly Sweet, Cooling

Caution: Considered safe and edible.

History/Folklore: Cleavers are used both internally and externally. As a poultice the herb is useful for treating wounds and a variety of stubborn skin disorders. It is cooling and soothing. Internally it is commonly used as a tonic for the kidney, liver, and lymphatic systems, making it useful for treating edema, arthritis, ear and throat infections, cleansing the blood, soothing the bladder and treating a wide variety of skin disorders. 

The botanical name “aparine” derives from the Greek word meaning to “lay hold of” or “seize.” In Europe the dried, matted foliage was used to stuff mattresses and the roots were used to make a permanent red dye. Deer are also known to bed down in dense patches of cleavers, also commonly called, “Bedstraw.”

As a diuretic and lymphatic tonic it is useful for treating swollen glands, cysts and post-menstrual swelling and edema of the breasts and legs.

Cleavers is often combined with goldenrod and nettles to help tonify and strengthen weak kidneys.

Cleavers are said to be their most potent fresh or in alcohol tincture or extract. Dried cleavers are considered milder and less potent.

Raw cleavers taste like coffee (which is also a member of the family Rubiaceae) and the dried and ground herb can be roasted and is often used in this form as a coffee substitute.

The constituent, asperuloside, is a substance that is converted into prostaglandins in the body. Prostaglandins are hormone-like compounds that stimulate the uterus and blood vessels. An extract of cleavers (½ tsp a 3x a day) has been shown in studies to help lower blood pressure without slowing the heart rate or inducing unwanted side effects.

In Sweden, a thick mat of the stems is still used as a filter for milk as it is said to provide milk with the healing properties of the herb. The Ancient Greek shepherds were said to use the plant in the same way when they were out in the fields tending and milking their sheep.

Cleavers have been used as an ingredient in love potions.

The seeds of cleavers have been found in Neolithic settlements, and in times past were used to curdle milk into cheese. The plant’s botanical name, “Galium” derives from the Greek word for milk and relates to this ability to curdle milk.

The famous 17th century herbalist, Culpeper, said, cleavers can be “taken in broth, to keep them lean and lank that are apt to grow fat.”

Rumor has it that the plants clinging action inspired the creation of Velcro, the sticking fabric adhesive used in clothes and shoes and that is why Velcro is sometimes also called “cleavers!”

Cleavers provide food for the larvae of many butterfly species. Horses, cows, poultry, geese and sheep also love to eat cleavers.