Wheatgrass is the young grass of the common wheat plant, known scientifically as Triticum aestivum. It has gained significant popularity as a health supplement, often consumed in a concentrated juice form. Understanding how long wheatgrass lasts involves three distinct timeframes: the plant’s biological potential, its short practical life cycle for harvest, and the limited freshness window of the harvested product. The stability of the final juice depends on immediate consumption or proper preservation methods.
Biological Classification and True Lifespan
The common wheat plant, Triticum aestivum, is classified as an annual crop. This means that in its natural life cycle, the plant germinates, grows, produces seed, and dies within a single growing season. Commercial wheat is typically grown as an annual to produce grain, a process that takes many months to complete.
Wheatgrass is harvested after only a few days of growth, long before the plant reaches maturity or begins producing grain. It is the initial, nutrient-dense shoot, intentionally consumed at its juvenile stage. While the plant could technically continue to grow, its purpose as a health product ends when its nutrient profile begins to change. Thus, the lifespan of wheatgrass for consumption is intentionally cut short from a potential annual cycle to a matter of days.
Practical Harvest Cycles and Yield
The usable lifespan of a tray of wheatgrass is usually between seven and twelve days from planting. Harvesting at this stage, when blades are six to eight inches tall, maximizes the concentration of chlorophyll, enzymes, and other beneficial compounds. The optimal time for cutting is just before the grass enters the “jointing stage,” where the plant shifts its stored energy toward grain production.
Most growers practice a “single-cut” harvest, removing the grass about one inch above the soil line. While the tray may produce a second, weaker yield, this second cut has a noticeably lower nutritional density. The plant expends much of its stored energy on the first crop, meaning the regrown blades contain fewer beneficial compounds. Therefore, the practical, high-value lifespan of a wheatgrass tray generally ends after the initial harvest.
Maximizing the Growing Period
Maintaining the correct environmental factors is crucial for maximizing the plant’s short life and reaching the optimal harvest window. Wheatgrass thrives in temperatures between 60°F and 75°F (15°C to 23°C). Warmer conditions accelerate growth but simultaneously increase the risk of mold formation.
Adequate air circulation is required to prevent the development of mold or fungus on the dense grass mat. Proper moisture management is equally important, requiring careful watering to keep the roots moist without oversaturating the soil, which can lead to rot and further mold issues. Finally, the correct cutting technique, which involves making a clean slice an inch above the soil, ensures the growth plate remains intact to support any potential regrowth.
Shelf Life of Cut Grass and Juice
Once the wheatgrass is cut, its shelf life is extremely limited due to rapid oxidation and nutrient degradation. Freshly cut blades of wheatgrass, if stored properly, can be kept in the refrigerator for about seven to ten days. To achieve this, the grass should be wrapped in a slightly damp cloth or paper towel and placed in an airtight container to maintain moisture and limit exposure to air.
The shelf life of the extracted juice is even shorter, demanding immediate consumption to retain its full nutritional value. Fresh wheatgrass juice should ideally be consumed within fifteen minutes of being pressed to minimize the loss of heat-sensitive enzymes and antioxidants. While the juice can be refrigerated for up to 48 hours, a significant portion of the beneficial compounds will have degraded during this time. Freezing the fresh juice, typically in small portions like ice cube trays, is the most effective method for long-term preservation, extending the product’s life for months.