ENGLISH NAME: Cleavers
LATIN NAME: Galium
mollugo
LOCAL NAMES:
Turkey: Yoğurt Otu
Czechia: Svízel bílý
Bulgaria: Бяла еньовче
Georgia: თეთრი წიფელა (Tetri ts’iphela)
COUNTRY: Turkey, Czechia,
Bulgaria, Georgia
WHERE TO FIND IT:
Region: Found throughout
temperate regions
Elevation: 0–1,500 m
Terrain: Grows in rocks,
pastures, fallow fields, forest edges, and moist stream beds
DESCRIPTION:
Cleavers is a scrambling annual plant with whorls of 4–8 narrow leaves
and small star-shaped white to greenish flowers, blooming spring to
summer. It clings to other vegetation using tiny hooked hairs on the
stems and fruits. These hooks aid in seed dispersal. The fruits resemble
tiny burrs and can cling to fur or clothing.
USABLE PARTS: Leaf, stem,
berry
MEDICINAL
PROPERTIES:
Used externally
in washes or poultices for:
Minor wounds,
burns, skin conditions
Insect bites and poisonous
stings
Traditionally
used to support the lymphatic system, act as a mild diuretic, and
cleanse the blood
UNDESIRED EFFECTS:
Generally safe in moderate use. May cause mild digestive upset if
consumed raw in large amounts.
COMBINING WITH
OTHER MEDICINES:
Often paired with nettles, burdock, or red clover in spring detox teas.
PREPARATION:
Poultices: Fresh or wilted
plant mashed and applied to skin
Internal: Dried and
infused for tea, or used in tonics
Culinary: Young leaves can
be eaten steamed. Fruits can be roasted and brewed as a coffee substitute
(low caffeine)
HARVEST TIME:
From May to October, best when young and before fruiting for
culinary uses.
HARVEST METHOD:
Harvest the aerial parts (leaves and stems) by cutting or gently pulling
up the plant. Avoid plants already fruiting for food use, as the burrs reduce
palatability.
CONSERVATION
(STORAGE):
After washing and shade drying for 2–3 days, store in airtight
containers at room temperature, protected from sunlight and moisture.