Pour simmering water over the fresh or dried plant, allow to infuse for about ten minutes with a cover, then strain before drinking warm. Traditionally taken as a course of several days at the change of season. One teaspoon of dried plant per cup, one to two cups per day.
Crush the fresh plant to extract the juice, or prepare a concentrated cooled infusion, then soak a clean compress to apply locally on the affected area. Renew the application as needed. Dosage to be validated with a healthcare professional or recognized pharmacopoeia before use.
The fresh plant is traditionally macerated in alcohol for several weeks, away from light, then filtered. This preparation, more concentrated, must be used with caution and on the advice of a qualified professional. Dosage to be validated with a healthcare professional or recognized pharmacopoeia before use.
Cleavers grows spontaneously in nature, in Europe, along hedgerows, embankments and waste ground; it can also be found dried at certain traditional herbalists.
Harvesting is traditionally done in spring and early summer, when the plant is still young and tender, before the formation of the small clinging fruits.