Active Compounds: Iridoids, alkanes, flavonoids, tannins, polyphenolic acids, and anthraquinones.
Background: Its name is derived from its ability to cling to fur or clothing. Greek physicians used it to treat weariness and the stems were used by shepherds to strain milk.
Cleavers is used primarily for external application on skin irritations, such as burns and to stop bleeding. This is achieved by making a salve out of the herb or using the juice of the plant topically.
The juice is also turned into a tea, which can be dried and applied topically or consumed to help with stomach ailments and intestinal problems or to alleviate mucous membranes.
Cleavers Description: Cleavers is found in grassy, moist areas year-round in Eastern America and Canada along the Pacific Coast. It has a thin taproot with a prickly stem protruding up to 6 feet long. The leaves are rough and grow in groups of up to eight around the stem. Small greenish-white flowers blossom from May to September and a conjoined, single-seeded fruit is produced each year.
Cleavers Dosage: Infusion: Use 1 ounce dried Cleavers herb in 1 pint warm water and let steep for two hours. Consume 2-8 tablespoons up to four times a day.
Tincture: Place 20-30 drops in water and use as needed.
Combination: Mix Cleavers with Uva Ursi, Marshmallow, and Buchu to treat kidney and bladder troubles.
Safety: Take only two weeks each round, skipping a week or two since Cleavers herb is high in tannin, meaning it is highly astringent.
For educational purposes only This Cleavers information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.
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