Wheatgrass, from the Poaceae family, is the grass-like sprout of the wheat plant. Harvested before the flower and seeds begin to grow, wheatgrass is widely used in holistic medicine as a dietary supplement and treatment for numerous ailments such as coughs, fevers, gout and cancer. Wheatgrass is a rich source of vitamins A, B, C and E, chlorophyll, calcium, iron, magnesium, natural enzymes and potassium. While wheatgrass is sold in powder, capsule and liquid form, fresh wheatgrass can be added to juices, smoothies and other recipes.
Place one cup of wheat seed in a bowl and cover with two cups of cool water.
Place the bowl in a dark location for eight to 10 hours, then pour seeds through a sieve to drain off water.
Repeat the soaking process twice more. Wheat seeds should have 1/8- to 1/4-inch sprouts before planting.
Place a 1 1/2-inch layer of lightly moistened organic potting mix in the bottom of the seed tray.
Spread the sprouted wheat seed over the surface of the potting mix in an evenly-distributed layer. Make sure that seeds are not piled on top of each other so that roots can easily be established.
Press wheat seeds gently into the surface but do not cover with soil.
Place the tray in a well-ventilated area with indirect sunlight.
Mist wheatgrass sprouts with water twice per day until they reach 1 inch in height. Reduce misting to once per day, keeping soil slightly moist but not saturated.
Harvest wheatgrass when blades are 6 inches tall. Use a sharp pair of scissors to cut wheatgrass right about the soil line.
Continue watering harvested areas of the seed tray to produce one to two more rounds of growth.