infused cleaver water

Cleavers (or goosegrass) are one of my favourite spring plants; super rich in calcium, vitamin C, sodium and silica. They taste fresh and grassy, almost like cucumber I think. They are amazing at supporting the lymphatic system; so great if you need: a little energy boost after the sluggish winter months, want to support your skin or require help with the detoxication process. I’m looking forward to using them in a few of the recipes in my ‘early spring supper’. 

- forage a big handful of young cleaver stems

- give them a good wash with cold water

- stuff them into a jug/bottle/jar and then fill up with filtered water

- pop a lid on, place in the fridge and leave to infuse overnight

- the next morning you can enjoy a delicately green and refreshing tonic

- drink 2-3 glasses per day for the full benefit

- you can reuse the stems for another infusion if you like 

Note: if you have ever had a rash when touching cleavers then avoid them, or if you are on blood-thinning or high blood pressure medication please avoid.