Put bidibidi to good use as a reviving spring tonic

Spring has sprung.... well, officially anyway! It is hard to believe because, as I type, southerly gale force winds are whistling outside with weather warnings and reported power outages nationwide.
Even so, I look forward to spring and the weed treasures it brings. One such treasure is cleavers (Galium aparine), a herb I consider to be one of our 'spring cleaners'. I know keen gardeners may struggle to embrace cleavers (also known as bidibidi) as it is often cursed for its stickability - especially its mature seeds that can find themselves all over your socks, jersey and pets. If this is you, please read on. Hopefully you will gain some appreciation for this sometimes pesky, treasure of a plant.
In springtime the growth of cleavers is rampant. It is an annual plant which scrambles up hedges, under shelters and through gardens, preferring cool shady places.
Cleavers are mid green in colour and have four-sided stems with leaves arranged along the stem in rosettes. The square stem and little round seeds are covered in tiny hooked bristles, which are what tend to grip onto the passer-by, spreading its seeds for future growth. It has tiny white and starlike flowers that grow in lots of 2 to 3.
Cleavers have a long history of medicinal uses. The aerial parts of the plant are used. This includes the leaves, stem, seeds and flowers. Cleavers are characterised by their cold, slightly dry feel and salty flavour. Its saltiness implies a significant mineral content and it is therefore considered a nutritious plant. It is my guess that chooks and geese know this, as they also enjoy cleavers.
Therapeutically cleavers is traditionally recognised for providing lymphatic support, the removal of toxins from the body, increased urination and its anti-inflammatory properties. As a cleansing and purifying herb cleavers helps rid the blood and lymph of toxins and is excellent in cases involving swollen or enlarged glands, including tonsils and adenoids.
For skin conditions, a strong infusion or juice of cleavers can be used internally and externally. Alternatively, the whole plant can be crushed and applied as a poultice. Conditions which may benefit from cleavers include grazes, eczema, and psoriasis. Due to its cooling nature a cleavers wash may be useful for scalds and sunburn. As a hair rinse, cleavers may help dandruff and other scalp problems.
Cleavers is a powerful diuretic (that is, it increases urine output) so care should be taken by those prone to dehydration or suffering from diabetes and insulin resistance. Cleavers supports the urinary system and may be useful to those suffering from oedema.
It is best to use cleavers fresh. You may juice it and drink 2.5-5ml twice daily. Alternatively, put the fresh plant in a food processor with some water and pulse until roughly chopped. Leave it to sit overnight, then strain and drink throughout the day. The appropriate quantity will vary depending on your constitution and toxicity levels. Gentleness is always recommended as your intention is to support the body through its cleansing, not place it under more pressure.
The juice or infusion can be stored in the fridge and used over 24 hours or freeze it into ice blocks or containers.
Culinary-wise cleavers can be used as a vegetable, using the young shoots raw in salads, chopped and lightly steamed or sweated in a pan, similar to spinach. The seeds of cleavers are said to be a good caffeine free substitute for coffee. Dry the seeds, roast slightly and grind. I have yet to try this myself.
The Wise Women tradition of herbalism acknowledges that cleavers does not grow all year around and should not be used all of the time. As its most prolific time of growth is spring, and considering its actions, it is considered an ideal spring tonic to wake the body from winter, clearing the heaviness of winter hibernation and heavy foods.