Cleavers or Goosegrass – A Foraging Guide to Its Food, Medicine and Other Uses

Subscribe to my newsletter to get updated when new plant profiles are released.

Cleavers earned its name thanks to the sticky plant’s tendency to ‘cleave’ to human clothing or animal fur. However, this common weed is also a surprisingly versatile wild edible.

Common Name


Scientific Name

Galium aparine.



Botanical Description of Cleavers

Flowers white, in clusters of 2-5 together, rising from the axils of the leaves. Fruit dry, rough, covered with short hooked bristles, separating when ripe into 2 small, i-seeded cases. Stem 30cms to 150cms long, square, and slightly thickened at the joints, straggling, light green, the angles rough with hooked prickles leaves narrow or lance-shaped, stalkless, often an inch or more long, rough with hooked prickles, 6-8 in a circle round each joint (node).


Annual. Native.


Cultivated land, hedgerows, scrub.

Parts Used For Food

Stems, leaves and seeds.

Harvest Time

Spring to summer.

Food Uses of Cleavers

Cleavers was once used as a potherb. It was a useful plant in Medieval kitchens because it could be picked in frost or snow. The plant’s hook-like bristles soften when boiled. Its chopped leaves and stem can be made into soups and stews. The tender shoots can be boiled and buttered as a vegetable.

Cleavers belongs to the coffee family and its seeds have been ground to make cleavers coffee.

Nutritional Profile of Cleavers

The whole plant is rich in vitamin C.

Cleavers Recipes

Cleavers & Aubergine Bake

  • 650g sliced (rounds) aubergine
  • 150g cleavers tips
  • 2 onions (sliced)
  • 2 garlic cloves (chopped)
  • 2 tbsp mixed herbs
  • 1 tin of tomatoes
  • 500ml cheese sauce
  • 2 tsps tomato puree
  • salt
  • water

Slice aubergine, then lightly oil the slices, now grill them for 2 minutes on high until wilted, turning occasionally. Steam fry the cleavers straight from being washed, do not bother to shake dry, then set aside. Sauté the onions and garlic until translucent, then add the tin tomatoes, mixed herbs, a pinch of salt and the tomato puree. Stir and simmer for 15 minutes. In the meantime make up your cheese sauce. When both the sauces are ready, layer a dish with tomato sauce, aubergine, cleavers and cheese sauce, then repeat until all used up finishing with a layer of cheese sauce on top. Pop in the oven at – 200°C, 180°C (fan), gas mark 6 – and bake until piping hot and bubbling, about 30 minutes.

Herbal Medicine Uses of Cleavers

Cleavers has long been used as a slimming aid, probably because of its diuretic properties.

Worldwide, cleavers most common use has been as a cleansing herb for treating ailments from kidney and urinary disorders to infections and itching.

It is excellent for skin conditions like eczema.

Other Uses

In other uses, now passed into antiquity, the sticky seeds were used by lacemakers to enlarge pinheads, and the root itself yielded a red dye. Here’s an unusual nugget of interest, the plant could turn birds’ bones red if they ate its root.


There is little data about the plant’s side effects, perhaps due to its limited use in food and medicine. Ask a doctor for advice before using as a herbal medicine, and avoid using during pregnancy or when breastfeeding as a precaution.

About The Author

Robin HarfordRobin Harford is a plant-based forager, ethnobotanical researcher, and wild food educator. He is the author of Edible and Medicinal Wild Plants of Britain and Ireland.

. . .


My Latest Book is Now Available on Amazon as a Paperback or Kindle

For over fifteen years I have experimented and explored the world of wild plants. Uncovering how our ancestors used plants to nourish and heal themselves.

I’ve spent thousands of hours digging through scientific papers, read hundreds of books. Even gone so far as to be nomadic for over a year. During this time I followed the seasons and plants around the highways and byways of these isles.

I have written this book to help you rediscover our forgotten plant heritage. To learn how to use wild plants as food and medicine. Knowledge that was once common to everyone. Click here to learn more.

Share your experience. Leave a note for others

  1. My cat used to come home with them stuck in his fur. Also as a kid we used to throw bits of the plant at eachother, then run like the wind so no one threw it back at us(like a clip out of monsters ink). Now at 47 I’ve found a new use for it. ?

  2. Cleavers make a great smoothie. If you rub vigorously between the palms the juice can be extracted(smoothie machines are easier) I learned this on one of Robin’s amazingly informative foraging walks through a graveyard in York.

  3. Hi I love cleavers in tea so much! It tastes like cucumber and is great for my bladder. I’m wondering if you can dry it ?

  4. just discovered that it is edible. Now I no longer WEED my garden, I forage instead. had a smoothie yesterday and it took some fluid off of my knee. . L

  5. Should I remove the seeds if using it in soups or smoothies? Also, how would you use the seeds as a coffee substitute? As is, or dried/roasted/ etc? Thank you for your wonderful, educational article.

  6. If the plant has gone to seed, it is past it’s best and will be very fibrous. The seeds are gathered when they develop a purple hue (although most people gather then when they start going brown) and then dried, toasted, ground and used as a coffee substitute.

  7. cant say Id ask a doctor for advice on using herbs -they know very little about food let alone plant medicine !

  8. Thank you for all this knowledge, I only learned about Cleavers being edible, from watching Miriam Lancewood in New Zealand (‘Woman in the Wilderness’), on Youtube, chatting in her back garden with Wouter Deboot. I won’t discard it as a weed now whilst working in my back garden, but use it for food..


Leave a comment