Growing wheat indoors is focused on cultivating wheatgrass, the young, tender shoots of the common wheat plant, Triticum aestivum. Unlike growing wheat for grain, this process is quick, taking only one to two weeks from seed to harvest, and requires minimal space and resources. This guide provides the steps necessary to successfully cultivate this nutrient-dense microgreen in your home for juicing or consumption.
Required Supplies for Indoor Cultivation
To grow wheatgrass, source high-quality seeds, typically hard red winter wheat or wheatberries. Selecting non-GMO, organic seeds is common practice for those planning to consume the resulting grass. These seeds are inexpensive and can be found at health food stores or online suppliers.
The growing container should be shallow, ideally one to two inches deep, as the roots do not need much vertical space. Specialized microgreen trays work well, but any shallow container with drainage holes will suffice, such as a deli container or a recycled plastic tray. Drainage is important to prevent waterlogging and mold growth.
You need a growing medium, which can be a light, well-draining potting soil, compost, or a soilless mix like coconut coir or vermiculite. A layer of one-half to one inch of this medium is sufficient for a shallow tray. A spray bottle is helpful for gently misting the seeds during the initial germination phase.
The Planting and Germination Process
The first step is pre-sprouting the wheatberries to encourage quick and uniform germination. This involves soaking the seeds in filtered, room-temperature water for 8 to 12 hours. After the soak, the seeds should be rinsed and drained.
Growers often continue to rinse and drain the seeds every 8 to 12 hours until tiny white root radicles begin to show. This pre-sprouting ensures the seeds are primed for growth, maximizing the yield. Over-sprouting should be avoided, as the roots may not establish correctly in the growing medium.
Once the seeds sprout, prepare the tray by adding the growing medium and moistening it gently. Spread the sprouted seeds densely and evenly across the surface, ensuring they cover the soil without overlapping excessively. The seeds should be pressed lightly into the surface but not covered with soil.
To simulate darkness and maintain humidity, cover the tray loosely with a plastic lid, dome, or a sheet of moist newspaper. Place the covered tray in a warm location, ideally between 65°F and 75°F. During this phase, mist the seeds once or twice daily to keep the surface consistently moist, supporting root establishment. After three to five days, when sprouts are about an inch tall, remove the cover and move the tray into the light.
Providing Optimal Light and Water
After germination, young wheatgrass needs consistent light exposure to begin photosynthesis and develop its deep green color. While it can grow in bright, indirect natural light, supplementing with artificial sources, such as fluorescent or LED grow lights, is often necessary indoors. The grass benefits from a long photoperiod, requiring 12 to 16 hours of light daily.
The light source should be positioned close to the grass, just a few inches above the blades, and adjusted upwards as the grass grows taller. Insufficient light causes the grass to become “leggy,” meaning it is tall and thin as the plant stretches to find the light. Maintaining a consistent temperature between 60°F and 75°F supports healthy growth.
Watering technique is important to prevent mold, a frequent challenge for indoor wheatgrass growers. The growing medium should be kept consistently moist but never soggy or waterlogged. Instead of top-watering, which can dislodge the seeds and encourage surface mold, many growers prefer bottom watering.
Bottom watering involves placing the tray into a larger container of water for a short period, allowing water to soak up through the drainage holes until the surface is visibly moist. To reduce the risk of mold, ensure good air circulation around the trays, which can be achieved using a small fan if the growing area is humid or warm.
Harvesting and Usage of Wheatgrass
Wheatgrass is typically ready for harvest seven to fourteen days after planting, when the blades reach six to eight inches tall. The optimal time to cut is just before a second blade of grass begins to emerge from the center of the main shoot. Harvesting at this stage ensures the highest concentration of nutrients and the best flavor, as older grass tends to become more bitter.
To harvest, use clean, sharp scissors or a knife to cut the grass just above the root line, about a quarter to a half-inch above the growing medium surface. Cutting too low can pull up the roots, and cutting too high leaves usable material behind. Once cut, the grass should be used immediately to maximize its freshness and nutritional content.
The most common use for home-grown wheatgrass is juicing, which extracts the chlorophyll and nutrients into a concentrated liquid. A specialized masticating juicer is most effective for this fibrous grass, though a food processor followed by straining through cheesecloth can work. Fresh wheatgrass juice can be consumed on its own or incorporated into mixed vegetable and fruit smoothies.
While some trays may produce a second harvest, the nutritional content of this subsequent growth is significantly lower than the initial cutting. Leftover harvested grass can be stored in the refrigerator for a short time, but the quality degrades quickly, so fresh use is recommended.