Wheatgrass is a popular home cultivation project. Growing this grass in soil is a favored method for maximizing the yield and achieving a fresh, nutrient-dense product right in your own kitchen. Following a specific procedure ensures the successful transition of the hard wheat berries into vibrant green blades ready for harvest.
Essential Materials and Seed Preparation
The growing process starts with selecting the proper materials and preparing the seeds for germination. Choose organic hard red winter wheat seeds, often called wheat berries, as they are suited for sprouting and consumption. You will also need a growing container, like a shallow tray, that features adequate drainage holes to prevent waterlogging and mold.
The growing medium should be a quality organic potting mix, not heavy garden soil, providing structure and aeration for the dense root mat. Since wheatgrass draws all required nutrients from the seed during its short cycle, the soil does not require fertilizer. The most time-intensive preparatory step is soaking the wheat berries to initiate germination. Seeds should be soaked in cool water for 8 to 12 hours, or up to 24 hours, to soften the seed coat.
After the initial soak, the seeds must be rinsed and drained thoroughly every 8 to 12 hours for the next day or two. This repeated rinsing prevents fermentation and mold growth while encouraging tiny white rootlets to emerge. The seeds are ready to be planted once a small sprout, about an eighth to a quarter of an inch long, is visible.
Sowing the Seeds in Soil
With the seeds prepared, fill the growing tray with one to two inches of potting mix, lightly moistened before planting. Gently press the soil down to eliminate air pockets and create a smooth, level surface.
Distribute the sprouted wheat berries evenly across the soil surface in a dense layer. Cover the entire surface without the seeds overlapping or piling up, which allows for better air circulation and reduces mold potential. Lightly pressing the seeds into the soil ensures firm contact, anchoring them as the roots develop.
Immediately after sowing, mist the seeds with water to settle them in and keep the surface moist. Some growers cover the tray for the first few days to retain high humidity, simulating a greenhouse effect. Remove this covering once the sprouts are about half an inch to one inch tall, typically within three to four days.
Post-Planting Care and Growth Cycle
For the first few days while germinating, keep the tray in a dark or dimly lit location at room temperature, ideally between 60 and 75 degrees Fahrenheit. Once the sprouts emerge and the cover is removed, the grass requires bright, indirect light. Avoid direct, intense sunlight, which can scorch the tender blades, and use a bright window or supplemental grow lamp to promote healthy, dark green growth.
Consistent moisture is necessary, but avoid overwatering, as it is the primary factor leading to mold. Instead of soaking the soil, mist the grass and soil surface one to two times daily to keep the top layer moist without saturation. Ensuring good air circulation is a key strategy for preventing mold, which often appears as a fuzzy white growth. Placing a small fan nearby provides a gentle breeze that dries surface moisture and discourages fungal development.
If mold appears, it can sometimes be addressed by thoroughly rinsing the grass and roots or by spraying a diluted hydrogen peroxide solution. However, often the affected crop must be discarded. The entire growth cycle is rapid, with the wheatgrass reaching harvest height within seven to ten days of planting.
Optimal Time and Technique for Harvesting
Wheatgrass is ready for harvest when the blades reach a height of six to eight inches. This height is the peak time for nutritional content before the plant enters the next stage of its growth cycle. Harvesting must occur before the “jointing” stage, which is when a second blade begins to form on the primary shoot, indicating a shift in the plant’s stored energy.
To cut the grass effectively, use a sharp pair of scissors or a clean knife. The technique involves cutting the blades cleanly just above the root crown, about a quarter to half an inch above the soil line. Cutting too low damages the crown and prevents regrowth, while cutting too high wastes valuable grass.
A second harvest is possible, as the remaining root crown will sprout new blades of grass. After the first cut, continue to water the tray, and a second crop may be ready for harvest in another five to seven days. The yield and nutritional value are usually slightly reduced compared to the first cutting.