Wheatgrass, the young shoots of the common wheat plant, Triticum aestivum, is a popular home crop known for its vibrant green color and rapid growth cycle. Cultivating this superfood from seed to harvest in a home environment is a simple, rewarding process that typically takes less than two weeks. Success relies on careful preparation and consistent maintenance, which can be broken down into a few manageable steps.
Essential Supplies and Seed Preparation
Starting the process requires obtaining high-quality wheat berries. These seeds must be designated for growing, as common food-grade wheat berries may have lower viability. You will also need a shallow growing tray, ideally 1 to 2 inches deep, that features adequate drainage to prevent waterlogging.
The growing medium can be a sterile organic potting mix, coconut coir, or a soilless hydroponic mat. Preparing the seeds is the first crucial step, requiring them to be soaked in cool water for about 8 to 12 hours. Following the soak, the seeds should be rinsed thoroughly and allowed to drain for another 8 to 12 hours to ensure maximum sprouting and prevent fermentation. The seeds are ready to plant once tiny white rootlets, or sprouts, begin to emerge.
Sowing the Seeds and Initial Dark Period
Once the seeds have begun to sprout, the growing medium should be pre-moistened and spread evenly in the tray. The prepared seeds are then scattered densely over the surface, aiming for an even layer that covers the medium. Proper density ensures a thick, lush crop, but overcrowding can impede air circulation and encourage mold growth.
After sowing, the seeds are lightly pressed into the medium to establish good seed-to-medium contact, but they are not covered with any additional soil. The tray must then enter a “dark period,” which is achieved by covering it with a lid or an inverted second tray. This blackout phase, lasting approximately two to four days, mimics the conditions of being underground, encouraging the roots to seek the medium and establish a strong base before the shoots begin to stretch for light. During this time, the seeds and cover should be lightly misted with water twice daily to keep the environment moist and humid.
Cultivation and Ongoing Care
The covering is removed once the grass shoots reach about an inch tall, appearing pale yellow or white. At this point, the tray is moved to a location that receives bright, indirect sunlight or placed under a dedicated grow light. Direct, intense sunlight can scorch or wilt the tender young grass blades, so a gentle light source is preferred to stimulate chlorophyll production and turn the shoots a deep, vibrant green.
Watering shifts from misting to a more substantial method once the roots are established. The most effective technique is bottom watering, allowing the roots to wick up the moisture. This prevents the surface of the growing medium from becoming overly saturated, which is the primary cause of mold formation. Watering should be done once daily, or whenever the top inch of the medium feels slightly dry, ensuring the medium remains moist but never soggy.
Maintaining good air circulation is a defense against common fungal issues. Placing a small fan nearby or ensuring the growing area is well-ventilated helps to dry the surface of the grass blades, inhibiting mold spore development. If mold is observed, a mixture of water and food-grade hydrogen peroxide can be lightly misted onto the affected area to treat the fungus and potentially save the crop.
Optimal Harvesting and Yield
The wheatgrass is ready for harvest when the blades reach an ideal height of 6 to 8 inches, which typically occurs 7 to 14 days after planting. A more specific indicator of peak nutrient density is the “jointing stage,” when a second blade begins to emerge from the first shoot. Harvesting at this time ensures the highest concentration of beneficial compounds.
To harvest, use a pair of clean, sharp scissors or a knife to cut the grass just above the seed line. Cutting higher up avoids potentially moldy areas near the dense root mat. While the mat may produce a second, smaller crop, the first cutting is always the most tender and nutrient-rich. Once the harvest is complete, the entire spent root mat and medium should be discarded and the tray thoroughly cleaned before beginning a new batch.