The young shoots and leaves of cleavers are edible, but only when gathered very early before the plant develops its characteristic rough texture. Mature stems and leaves become covered with stiff hooked hairs that make them unpleasant and potentially irritating to eat [2-3]. The seeds are the most valuable edible part. When roasted, they can be brewed into a dark, aromatic drink resembling coffee. While they do not match the strength or caffeine content of true coffee, they are among the better wild coffee substitutes [2-3]. Edible Uses & Rating: Young shoots may be cooked as a green vegetable, although quality declines quickly as plants mature. Seeds can be dried, roasted, ground, and brewed [2-3]. Edibility Rating: 3/5. Cleavers receives a moderate rating because the roasted seeds are excellent as a beverage ingredient, but the leafy portions are limited by texture and require careful harvesting. Taste, Processing & Kitchen Notes: Young cleavers shoots have a green, slightly bitter, cabbage-like flavor with mild herbal notes. The flavor is not unpleasant, but the texture is the limiting factor. Even when the taste is acceptable, older leaves and stems become rough due to the hooked hairs and internal fibers. Cooking softens the plant material somewhat but does not reliably eliminate the irritating texture. The youngest spring tips are the best choice for greens. The seeds are far more useful. Raw seeds are small, firm, and coffee bean-like. Dry roasting develops a rich aroma and a darker flavor. A slightly deeper roast improves the resemblance to coffee, although excessive roasting can create burnt flavors. After roasting, the seeds should be ground and steeped in hot water. Filtering the drink is recommended to remove any remaining hairs or fine particles. Nutritional Value: Cleavers greens contain minerals, chlorophyll, and plant compounds typical of wild leafy vegetables. Historically, they were valued more as a cleansing spring herb than as a major calorie source. The seeds provide a more concentrated food source, though their small size limits their practical importance [2-3].. Seasonality (Phenology): Young shoots appear during cool, moist periods, often in spring. In mild climates, plants may germinate during autumn and grow through winter. Flowering can occur from spring into autumn depending on climate. Seeds develop after flowering and should be harvested once mature but before they are dispersed. Safety & Cautions (Food Use): Mature cleavers should be approached cautiously as a food because the hooked hairs can irritate the mouth and throat. Only young, tender growth should be eaten. The seeds should be roasted and the beverage filtered before drinking to remove irritating hairs and debris. Avoid harvesting from roadsides or polluted areas, as the sticky surfaces readily collect dust and contaminants [2-3]. Harvest & Processing Workflow: For greens, gather only the newest tender growing tips before the plant becomes coarse. Wash thoroughly because the sticky hairs easily trap dirt. For the coffee substitute, collect mature seed clusters, dry them, roast them carefully until dark and aromatic, grind them, and brew. Filtering produces the smoothest drink. Cultivar/Selection Notes: Cleavers is not normally cultivated as a food crop. Selection has generally focused on avoiding it as a weed rather than improving it as an edible plant. However, its abundance and adaptability make it an easily available wild resource. Look-Alikes & Confusion Risks: Other Galium species resemble cleavers, and many have similar whorled leaves and square stems. Several related bedstraw species also have edible histories [2-3]. Cleavers is distinguished by its strongly clinging habit, hooked hairs, square stems, and whorls of usually 6–8 narrow leaves. Traditional/Indigenous Use Summary: Cleavers have been used traditionally across Europe, Asia, and North America. The young shoots have been eaten as greens, while the roasted seeds have long been recognized as one of the closest wild substitutes for coffee. It has also been widely used in traditional herbal medicine, particularly as a spring tonic [2-3]. The tender young shoot tips - raw or cooked as a pot-herb[5, 7, 53, 55, 62, 172, 183]. A rather bitter flavour that some people find unpalatable[244], they are best used in the spring[178]. They make a useful addition to vegetable soups[7, 244]. It is said that using this plant as a vegetable has a slimming effect on the body[238]. The roasted seed is a coffee substitute[2, 53, 62]. One of the best substitutes, it merely needs to be dried and lightly roasted and has much the flavour of coffee[4, 115, 183]. A decoction of the whole dried plant gives a drink equal to tea[2, 4].

Plants For A Future can not take any responsibility for any adverse effects from the use of plants. Always seek advice from a professional before using a plant medicinally.


Goosegrass has a long history of domestic medicinal use and is also used widely by modern herbalists. A valuable diuretic, it is often taken to treat skin problems such as seborrhoea, eczema and psoriasis, and as a general detoxifying agent in serious illnesses such as cancer[254]. The whole plant, excluding the root, is alterative, antiphlogistic, aperient, astringent, depurative, diaphoretic, diuretic, febrifuge, tonic and vulnerary[4, 7, 9, 21, 165, 218, 222]. It is harvested in May and June as it comes into flower and can be used fresh or dried for later use[4, 238]. It is used both internally and externally in the treatment of a wide range of ailments, including as a poultice for wounds, ulcers and many other skin problems[4, 7, 244], and as a decoction for insomnia and cases where a strong diuretic is beneficial[4]. It has been shown of benefit in the treatment of glandular fever, ME, tonsillitis, hepatitis, cystitis etc[238]. The plant is often used as part of a spring tonic drink with other herbs[4]. A tea made from the plant has traditionally been used internally and externally in the treatment of cancer[4, 218, 222]. One report says that it is better to use a juice of the plant rather than a tea[254]. The effectiveness of this treatment has never been proved or disproved[7]. Both Asperuloside (a terpenoid) and Coumarin (a benzopyrone) occur in some species of Galium. Asperuloside can be converted into prostaglandins (hormone-like compounds that stimulate the uterus and affect blood vessels), making the genus of great interest to the pharmaceutical industry[238]. A homeopathic remedy has been made from the plant[7].

A red dye is obtained from a decoction of the root[4, 7, 168]. When ingested, it can dye the bones red[4]. The dried plant is used as a tinder[99]. The plant can be rubbed on the hands to remove pitch (tar)[99]. The stems are placed in a layer 8cm or more thick and then used as a sieve for filtering liquids[4, 115, 172]. Ecology & Wildlife: Cleavers provides cover for small insects and contributes to early-season vegetation growth. Its seeds are eaten by some birds and wildlife, while its clinging fruits are an effective adaptation for spreading through the landscape. Although often unwanted in gardens, it plays a useful ecological role in natural plant communities.

Special Uses