Cleavers (Galium aparine) is known as a sticky plant that might not be pleasant to eat. You can use its leaves and stems to make an infusion for tea or for a smoothie base. It is in the same family as coffee (Rubiaceae). Its roasted seeds can be used as a coffee substitute, they even contain caffeine.
For this smoothie for the wild ingredients, we use a cleavers’ (Galium aparine) infusion as a base and sorrel (Rumex acetosa) and Japanese knotweed (read more Reynoutria japonica) as the main aromatics for a pleasant acidic kick. To give the smoothie more body and creamy consistency, we use avocado.
Wild green smoothie
Servings: 2 people
Equipment
- 1 Blender
- 1 cutting board
- 1 Knife
- 2 cups
- 1 pot
- 1 Strainer
Ingredients
- 500 ml water
- 1 medium size avocado
- 55 grams sorrel
- 25 grams Japanese knotweed
- 4 cleaver shoots
Instructions
- Boil water.
- Clean cleaver's shoots and put them into a pot.
- Pour boiling water into the pot to make a cleaver's shoots infusion and leave until cooled down.
- Wash sorrel and knotweed, cut the avocado into half, and scoop it out.
- Put sorrel, avocado, and knotweed into a blender.
- Drain the cleaver's shoots and add infused water into the blender.
- Blend until all ingredients are smooth, and serve in cups or glasses.
Notes
You can make a cleaver’s infusion in the evening and let it cool overnight.
Pick only young knotweed shoots. Old shoots are stringy and will not blend well into your smoothie.
