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Cleavers Herb


Cleavers Herb

Frontier Bulk Cleavers Herb, Cut & Sifted, 1 lb. package Frontier Bulk Cleavers Herb, Cut & Sifted, 1 lb. package (Galium aparine)
Frontier Bulk Cleavers Herb, Cut & Sifted, 1 lb. package
Frontier Bulk Cleavers Herb, Cut & Sifted, 1 lb. package
Size: 1 lb
Price: $13.45
Botanical Name: Galium aparine L.
Origin: Europe
Kosher: KSA Certified
Supplement Facts
Serving Size 2 tsp
Servings About 863
Amount per Serving 
Cleavers, cut (herb)  525mg*
* Daily Value not established.

Common Name: Cleavers
Plant Part: Herb
Bar Code: 0-89836-00538-0
1 lb Bulk Bag 13.45 addtocart1

Cleavers is so named because it has tiny hooked bristles that cleave to other plants, animals and people. Cleavers is a gentle purifying herb that is often used as a tonic.

Botanical name: Galium aparine L.

Botanical Family: Rubiaceae

Common name: cleavers

Synonyms: goosegrass, clivers, cheese rennet, catchweed

The Plant: This herb gets its name from the Old English word clifian, meaning "cling," because the plant has a tendency to attach itself to anyone or anything with tiny hooked bristles. A patch of cleavers is a mass of tangled stems clinging to each other and any vegetation within reach, often choking it. Because the roots are shallow and the stem is weak, strands of cleavers that catch on clothes or fur can easily break loose and travel with their host. Cleavers is an annual plant. The stems grow up to four feet in height, but tend to fall down unless they have something to grab hold of. The whorls of six to nine narrow leaves range up the stem. The white flowers are tiny and are followed by green-purple bristly fruits. It prefers moist woodland edges where there is partial shade and tall grasslands.

Cleavers herb consists of the above ground parts of the plant, harvested before flowering. The fresh plant is also used, and sometimes juiced.

Constituents of Note: Cleavers is considered a folk remedy and has not been much studied scientifically. Some of the identified constituents include iridoid glycosides (including monotropein, aucubin), flavonoids (such as hesperidun, luteolin), tannins and phenolic acids (caffeic acid, gallic acid).

Quality: Cleavers herb is composed of medium green leaves and light green to tan pieces of stem. The aroma is herbaceous with green and vegetable notes. The flavor of cleavers herb is herbaceous and weak. Because of the clinging nature of the leaves, the most common quality problem is excess amounts of other plant material.

Regulatory Status: dietary supplement

Did you know? Several early writers mention using cleavers to strain milk. The matted, tangle of cleavers leaves was apparently able to clean dirt and hairs from fresh milk

Directions: To make a tea, pour one cup of boiling water over two teaspoons of cleavers herb. Cover and steep for three to five minutes.

Suggested Uses: Cleavers is an excellent tonic and alterative herb. It is a gentle herb, and has an affinity for the lymph system. The young shoots are boiled well and eaten as a potherb and as a cleansing Spring tonic.

Cleavers is often combined in formulas with chickweed, burdock and yellowdock.

Caution/Safety: The Botanical Safety Handbook* classifies cleavers as:

Class:1 herbs which can be safely consumed when used appropriately

*Michael McGuffin, ed., American Herbal Products Association's Botanical Safety Handbook, (New York: CRC Press, 1997)

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Origins: Our cleavers is wild-crafted in the United States.

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