Cleavers (Galium aparine), with their velcro-like tendrils and mild green taste, have long been used in traditional herbal medicine to gently stimulate lymphatic flow and promote internal cleansing. Unlike hot teas which may degrade sensitive plant constituents, a cold infusion of fresh cleavers slowly extracts water-soluble compounds such as chlorophyll, glycosides, and trace minerals—offering a revitalizing tonic that’s ideal for daily wellness routines. This gentle detoxifier can be enjoyed alone or paired with other herbs like nettle or dandelion for deeper synergy.
Its affinity for the lymphatic system makes it useful in cases of puffiness, mild edema, hormonal acne, or sluggish immunity. It’s especially cherished in spring or early summer when wild cleavers are lush and abundant, but can also be used fresh from cultivation in garden beds or herbal pots.
🛒 Ingredients
- 1 generous handful of fresh cleavers (preferably harvested in the morning)
- 500–750 ml of fresh filtered cold water
- Optional:
- 1 slice of lemon or cucumber (for flavor and lymphatic synergy)
- ½ tsp raw honey or stevia (for sweetness)
- A sprig of mint or thyme (for taste and respiratory uplift)
- Dash of sea salt (mineral boost)
🧑🍳 Instructions
🌱 Step 1: Harvest and Prepare Your Cleavers
- Identify fresh, healthy cleavers in a wild or pesticide-free garden area.
- Using herb scissors or your fingers, gently gather a generous handful (about 1 cup loosely packed). Choose vibrant green, tender growth with no signs of wilting or damage.
- Rinse thoroughly under cool running water to remove debris, insects, or soil.
- Lightly chop or tear the cleavers to expose more surface area—this improves extraction.
🫗 Step 2: Create the Infusion
- Place the cleavers into a clean glass jar, bottle, or pitcher.
- Pour cold, filtered water over the herb until fully submerged—around 500 to 750 ml.
- Add your optional flavorings: lemon slice, mint, cucumber, or a pinch of sea salt.
- Cover the jar loosely and allow the mixture to steep at room temperature for 4–8 hours. For maximum potency, steep overnight and refrigerate during hot weather.
Tip: Avoid using boiling water—it can alter the chemical profile of cleavers and reduce lymphatic activity.
🔍 Step 3: Strain and Store
- Once steeped, strain the liquid using cheesecloth or a fine mesh sieve. Press the herbs gently to release remaining liquid.
- Compost the spent herbs or reuse them as a garden mulch.
- Pour the strained infusion into a clean glass bottle or drinking vessel.
- Store in the refrigerator and consume within 24–48 hours for freshness.
🥂 Step 4: Drink and Enjoy
- Consume ½ to 1 cup of infusion on an empty stomach, preferably in the morning or early afternoon.
- Sip slowly and mindfully—this is a detox ritual as much as a refreshment.
- You can repeat this process every 1–2 days during seasonal cleanses or periods of immune support.
🔬 Benefits and Herbal Insights
- Cleavers (Galium aparine): High in cleavers glycosides, tannins, and coumarins which gently stimulate lymph drainage and skin metabolism.
- Cold Water Extraction: Preserves heat-sensitive enzymes and chlorophyll.
- Mint & Lemon: Improve flavor while adding complementary decongestant and anti-inflammatory effects.
- Sea Salt: Provides trace minerals to support cellular detox.
Cleavers are considered safe for most people, but those on diuretics or with kidney conditions should consult a healthcare professional.
🧪 Variations and Blends for Broader Support
- 🌼 Skin Glow Infusion: Add calendula petals for skin repair and radiance.
- 🍃 Kidney Detox Blend: Combine with dandelion leaf and parsley for gentle diuretic synergy.
- 🌞 Spring Cleanse Tonic: Pair cleavers with nettle and burdock for seasonal renewal.