Wheatgrass is a nutritionally complete food packed with vitamins and minerals, and also has over 30 enzymes and chlorophyll. When juiced, it helps build a healthy immune system, increases energy, and rejuvenates the red blood cells. Wheatgrass juice is very popular and increasingly easy to buy, yet growing it at home ensures the best and freshest wheatgrass.
Soak one cup of wheatgrass seeds in a bowl of water just to cover the seeds and let set for 12 hours. Drain the seeds in a paper towel-lined colander, rinse well and set aside for 12 hours. Rinse the seeds and drain; set aside for another 12 hours. Tiny roots, 1/8 to 1/4 inch long, should have sprouted. The seeds are now ready for planting.
Fill a seed tray with potting soil to the very rim. Be sure the tray has drainage holes. Spread the seeds over the surface of the soil and gently press into the soil, but do not cover. Place an inverted seed tray over the top and set in a location out of direct sunlight and any drafts. Keep the soil moist by spraying each day with water.
Remove the top seed tray after about five days or when the seedlings have grown about 2 to 3 inches tall. Once the seedlings are pushing the top cover off, remove.
Set the seedlings in a sunny location such as a south-facing window or large picture window. The sun is needed to produce the chlorophyll in the grass, causing it to green up. Keep the grass watered through the bottom of the seed tray, by holding the tray in a sink full of water or setting the tray in a shallow container of water. Do not completely submerge the tray in water.
Harvest the grass when it is about 7 inches tall and bright green. Cut the grass clear down to the soil and only cut off a handful at a time to use. Store rest of the container in the refrigerator. One or two more crops will grow, but each one has less nutritional value than the first, best crop.