Nature Happenings #1
Hooray for cleavers!
Early spring is full of the joys of new green shoots appearing daily. I love to walk familiar paths and see old friends popping up, reminding me of all that is to come over the next few months, and I get particularly excited when I see the cleavers (Gallium aparine) emerge. Part of the bedstraw family, you can identify cleavers from their whorls of leaves which grow along a very sticky stem (hence one of its other common names, sticky willy). They like wastelands, edges of paths and fields and anywhere else they can get a foot (leaf?) hold. Starting small, they soon flourish and can take over entire hedgerows (another of its names, robin run-in-the-hedge) where over the year they slowly turn brown and set seed as sticky burs that cling to anything that brushes past them, thus spreading far and wide.
The reason I am so happy to see them each spring is because I love to make a refreshing drink from the stems and leaves. Cleavers are known for their ability to help clear our lymphatic system, helping brighten skin and flush away the toxins that have built up in our systems over winter. I drink it regularly for as long as the stems are vibrant green (from March - May) and can recommend it wholeheartedly.
How to make a cold cleavers infusion:
Pick a couple of hand fulls of cleavers (being careful not to pick anything else along with them), give them a quick clean, break the stems a little by twisting and scrunching them, and add to a jug of cold water. Leave in the fridge to infuse overnight and then drain and drink the next day. The taste has a mild cucumber flavour, wonderfully refreshing and full of goodness. Enjoy!
