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Things to prepare:
Steps:
| 1. Rinse and pour about ½ pound of our natural wheatgrass into the empty jar. Soak the seeds, filling up the jar with 80% of water. |
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2. Pour the sprouted wheatgrass seeds on the tray and spread them out evenly covering the soil. Ideally, one seed should touch another on all sides, but should not have any others piled on top of it. (Pick out the un-sprouted seeds) |
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3. Once the sprouting wheatgrass seeds are set out in the light, they will need to be watered every day or every other day depending on the weather, humidity, and the indoor temperature. When wheatgrass has grown up to 5 inches, it is ready for juicing! This normally takes one to two weeks, depending on the climate and growing conditions. In order to maintain freshness, the wheatgrass should be juiced and used immediately after cutting. |
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4. To harvest wheatgrass, cut as close to the soil as possible; many nutrients are concentrated close to the soil mat. If you pull up some soil the plants, merely rinse the root ends with plain water before juicing or eating the wheatgrass. |
| 5. Use wheatgrass juicer to extract the wheatgrass juice |
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Although the cut wheatgrass can be stored for up to seven days in plastic bags in the refrigerator, once juiced it will begin to go bad in a half hour, and be completely spoiled in twelve hours. If wheatgrass juice is not used right away, it should be discarded.
DO NOT rinse the wheatgrass if you are going to store it in the refrigerator.
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