Cleavers (Galium aparine) belongs to the same family as coffee. The leaves and stems can also be cooked as a leaf vegetable – usually early in the spring before it toughens up and the burrs appear.
However when it has fruited and the little burrs ripen it makes a very passable drink – half way between a coffee and a herbal tea. Apple scented and delicious.
Simply pick the burrs – ideally when they are ripe or turning reddy brown, You can winnow the hooked spines off under a tea cloth (or in a pillow case) if you like, dry them in oven, then roast in oven until dark brown. Grind and make into coffee.
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The roots of the cleaver (as with other members of the bedstraw family) can be used to make a permanent red dye.