Cleavers is an herbaceous annual in the bedstraw (coffee) family that is also known by a variety of other common names that describe its growth habit, such as Sticky Willy, Catch Weed and Grip Grass. In fact, the plant is considered an invasive weed by many gardeners because it tends to “run over” its neighbors by latching onto their stems with hooks and eventually climbing over their tops.
Cleavers is found in grassy, moist areas year-round in Eastern America and Canada along the Pacific Coast. It has a thin taproot with a prickly stem protruding up to 6 feet long. The leaves are rough and grow in groups of up to eight around the stem. Small greenish-white flowers blossom from May to September and a conjoined, single-seeded fruit is produced each year.
If harvested before flowering, the young shoots are edible as a salad herb. Like other members of the bedstraw family, cleavers was once used as mattress stuffing.
Cleavers herb contains several active compounds, including phenolic acids.
Background: Its name is derived from its ability to cling to fur or clothing, and the stems were used by shepherds to strain milk.
Quick Look — Information at a Glance
Approximate Cups per Pound: 18
Origin: Albania
Plant Part Used: Ariel part
Processing: Cut & sifted
Agriculture: Wild crafted
Storing — General Guidelines and Tips
Keep in a cool, dark place in an airtight container.
Appearance & Aroma
Grass-like with a mild scent.
Uses
Cosmetic
Make hot water infusions or alcohol tinctures for use in skin washes.
Culinary
Use the dried cleavers herb in tea blends or to make tinctures.
Safety
Take only two weeks each round, skipping a week or two since Cleavers herb is high in tannin, meaning it is highly astringent.
Flavor Profile
When brewed has a slightly bitter taste.
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