I was demonstrating the cold infusion technique to a class of herbalism students when I discovered my new favorite drink: cold cleavers (Galium aparine) infusion. I had never actually used the cold infusion method on cleavers before. “It tastes like Easter!” I exclaimed. “Banana Laffy Taffy!” said Gabe. You can decide what it tastes like for yourself by chopping up a bunch of fresh cleavers and suspending them in a cloth at the top of a jar of cold water approximately overnight.

-Michael Moore says, “It has feeble effects on liver function but it one of the few herbs that has some healing value and yet may be used during hepatitis without fear of irritation,” and “In cases of urinary calculi or gravel…drink two or three teaspoons of the juice in a cup of water three time a day.”

-Juliette de Bairacli Levy writes, “Its refrigerant properties  make it excellent for all fevers, including smallpox and typhus. For skin troubles including dandruff. It is also an effective jaundice remedy…taken internally, cleavers is also a hair tonic and does much to help check tooth decay.”

-Gregory Tilford says, “Herbalists frequently use cleavers in the healing of stomach ulcers, ovarian cysts, tonsillitis or in circumstances where the lymph circulation seems to be chronically or acutely impaired. Because this herb is safe in large doses over extended periods, it is commonly used as a preventative ‘lymphatic tonic.’”

-Susun Weed comments, “I find it unsurpassed for easing tender, swollen breasts, PMS symptoms, and mild lymphedema. It is also reduces allergic reactions.”

-David Hoffman adds, “Cleavers is helpful in skin conditions, especially the dry types, such as psoriasis.”

-Emily Porter says, “That’s all good, but more importantly, it tastes rad.”