Wheatgrass is the collective name for the young shoots of the common wheat plant, Triticum aestivum, harvested before the plant develops a jointed stem. This vibrant green is recognized for its dense nutritional profile, containing significant levels of chlorophyll, vitamins, minerals, and amino acids. Its popularity stems from its use as a concentrated health shot, typically consumed freshly juiced to retain its full spectrum of compounds. Growing wheatgrass at home allows for a consistent supply of this nutrient-rich ingredient, making it a sustainable practice.
Preparing the Seeds and Supplies
The process begins with selecting high-quality organic hard red winter wheat berries. These seeds should be untreated to ensure a healthy, chemical-free crop. You will also need shallow growing trays with adequate drainage holes to prevent waterlogging and mold growth. A light, organic potting mix or a soilless medium like coco coir provides the ideal substrate to anchor the roots.
Before planting, the wheat berries must be activated through soaking to initiate germination. Measure out your seeds—approximately one to two cups for a standard 10×20 inch tray—and rinse them thoroughly under cool water. Submerge the rinsed seeds in clean water for 8 to 12 hours, allowing the seed coat to soften. After soaking, drain the water and rinse the seeds once more before spreading them onto the growing medium.
The Sprouting and Growing Process
Once the seeds are pre-soaked, spread them over a pre-moistened, thin layer of growing medium, which should be about one to two centimeters deep in the tray. The seeds should be spread densely, covering the soil surface without overlapping excessively. This ensures a thick, self-supporting mat of roots will form. After spreading the seeds, they should be lightly misted with water, but avoid burying them beneath the soil.
The initial phase of growth requires a “blackout period” lasting two to four days to encourage strong root development. During this time, cover the trays with an inverted tray or a damp cloth to maintain high humidity and darkness. This environment forces the emerging roots to search downward and the shoots to push upward, strengthening the base of the plant. Once the shoots are about one to two centimeters tall, and the roots have visibly matted together, the cover should be removed to transition the grass into a bright environment.
After the blackout, move the trays to a location that receives indirect sunlight, as direct, intense sun can scorch the tender blades. The ideal temperature range for growth is between 60 and 80 degrees Fahrenheit. Watering should be done once or twice daily, using a gentle mist or light watering to keep the soil consistently damp but never saturated, which is the primary cause of mold. If a white, cotton-like fuzz appears—often confused with mold but usually harmless root hairs—or if true mold develops, improving air circulation with a small fan is necessary.
To combat fungal issues, lightly misting the grass with a diluted solution of food-grade hydrogen peroxide (one part peroxide to ten parts water) can help sanitize the surface. Continuous monitoring of the humidity and airflow is important to prevent the conditions where mold spores thrive. The wheatgrass will typically reach the ideal harvest height of six to eight inches within seven to ten days, indicated by the appearance of a second blade, known as the “jointing” stage.
Harvesting and Utilizing Wheatgrass
The moment for harvesting is when the grass blades are six to eight inches tall and the second leaf has begun to emerge, signifying peak nutrient content. To maximize the yield, use a clean, sharp pair of scissors or a knife to cut the blades just above the root crown, about half an inch above the soil line. Cutting too close to the soil can introduce mold and soil particles, while cutting too high wastes concentrated chlorophyll near the base.
Once cut, the wheatgrass is primarily utilized for juicing, which extracts the liquid nutrients from the fibrous material. A masticating, or cold-press, juicer is recommended because it slowly crushes the blades, maximizing juice yield and preserving sensitive enzymes better than high-speed centrifugal juicers. The resulting juice is best consumed immediately, as its nutritional potency degrades rapidly once exposed to air.
If immediate juicing is not possible, the harvested wheatgrass can be stored for later use. Place the cut blades into an airtight container or a sealed plastic bag, ensuring minimal air space inside, and refrigerate it. This method can keep the wheatgrass fresh for up to one week, though the flavor and nutritional value are highest in the first few days. While the root mat may produce a secondary growth, this subsequent harvest typically yields a less vigorous and less nutritionally dense product.