Growing your own wheatgrass is a good way to improve your health. Wheatgrass has 70 percent chlorophyll and is rich in vitamins E, K and B-complex; it has more vitamin C than an orange and twice the vitamin A than carrots. The nutritional value of wheatgrass cleanses, rejuvenates and builds a strong immune system. The fibrous nature of wheatgrass is indigestible by humans so needs to be liquefied or juiced in order to get the full nutritional benefits. Growing wheatgrass is quick and simple to do at home.
Place one cup of wheatgrass seed in a glass jar. Cover the seeds with two cups of water to completely cover the seeds and place a lid on the jar. Leave the jar overnight on the kitchen counter.
Drain the seeds into a paper towel-lined colander and rinse well. Leave them in the colander for about four to eight hours and then rinse again and let drain thoroughly.
Fill the seed tray to within 1 inch of the rim with potting soil and water well so the soil is wet. Be sure the seed tray has drainage holes for best results.
Spread the wheatgrass seeds evenly over the surface of the soil. Do not push the seeds into the soil or cover with soil; they need to lie on the top of the soil. Cover with another seed tray placed upside down to create a greenhouse effect. Set the seeds in a location that is out of the way, but not in direct sunlight.
Remove the top seed tray after about five days, or when the seedlings are beginning to push up the top seed tray. Spray with water to gently dampen the soil and set in a sunny location, such as a south-facing window to green the grass.
Water the wheatgrass daily to keep the soil moist consistently. Turn the tray daily if in front of a window so each side gets adequate sunlight.
Harvest the wheatgrass when it is approximately 6 to 8 inches tall for optimal nutritional value. Cut the grass with clean scissors clear down to the soil and only cut the amount needed for juicing at one time so it stays fresh. A section of about 3-by-3 inches is enough for one person.
Place the cut wheatgrass in a mortar and pestle and pound to a pulpy mixture. Add 1 tbsp. of water at a time while pounding until most of the juice has been extracted. When the remaining grass is almost white you are finished making your juice.
Strain the mixture from the mortar into a cheese cloth. Squeeze the cloth over a glass until all of the juice comes out. Drink immediately for the most nutritional benefits.