Organic Wheatgrass Seeds

Wheatgrass is best grown densely in a shallow tray using soil, coco fibre or another suitable growing medium. Soaking and briefly pre-germinating the wheat before sowing helps produce faster and more even establishment.

For additional detail, see the OzSprout How to Grow Wheatgrass – Step-by-Step Guide.

What You Need

• Approximately 150–200g of wheatgrass seed per 25 × 50cm tray
• A shallow growing tray with drainage
• A second tray or suitable cover
• Seed-raising mix, coco fibre or another suitable growing medium
• Clean drinking-quality water
• A spray bottle or gentle watering method
• Clean scissors or a sharp knife for harvesting

Step-by-Step Instructions

1. Clean your equipment: Thoroughly clean the trays, soaking container and utensils before starting.
2. Measure the seed: Use approximately 150–200g of wheatgrass seed per standard 25 × 50cm tray.
3. Rinse thoroughly: Rinse the wheat several times with clean, cool drinking-quality water. Remove any visibly damaged or deteriorated grains.
4. Soak: Cover generously with water and soak for approximately 6–12 hours. Around 6–8 hours is generally suitable in warmer conditions, while 8–12 hours may be appropriate in cooler conditions.
5. Drain thoroughly: Discard the soaking water and rinse the grain again.
6. Pre-germinate: Leave the drained wheat in a clean sprouting container for approximately 12–24 hours, rinsing and draining as required. Sow once small white roots begin to emerge.
7. Prepare the tray: Add approximately 1–2cm of moist growing medium and level the surface.
8. Sow densely: Spread the pre-germinated wheat evenly across the growing medium. The grains can sit close together but should not form thick overlapping piles.
9. Cover: Place a second tray, damp paper liner or suitable cover over the crop during approximately the first 2 days of root establishment.
10. Uncover: Remove the cover when the shoots reach approximately 1–2cm and begin lifting it.
11. Provide light: Move the tray into bright indirect light or beneath a suitable grow light.
12. Water carefully: Keep the growing medium consistently moist without waterlogging.
13. Bottom-water when established: Once a strong root mat has formed, bottom watering can help provide moisture while keeping the foliage drier.
14. Maintain airflow: Good airflow is particularly important in warm or humid conditions.
15. Harvest: Cut the wheatgrass when approximately 10–15cm tall, generally around 7–10 days after sowing.

Tips for Best Results

• Avoid excessive heat.
• Do not leave the grain soaking unnecessarily long in warm conditions.
• Drain thoroughly after soaking and pre-germination.
• Sow densely but avoid thick piles of overlapping grain.
• Keep the growing medium moist rather than saturated.
• Maintain good airflow around the crop.
• Bottom watering is useful once the root mat is established.
• Fine white root hairs can appear around germinating wheat and should not automatically be confused with mould.
• Harvest with clean scissors or a clean sharp knife.
• Wash harvested wheatgrass before preparation.
• Discard crops showing genuine mould, slime, decay or an abnormal smell.

Growing Short Wheat Sprouts in a Jar

The same seed can also be harvested before the grass stage.

1. Add approximately 1.5 tablespoons / 20g of wheat seed to a clean 500ml sprouting jar.
2. Rinse thoroughly.
3. Soak for approximately 10–12 hours.
4. Drain completely.
5. Rinse and thoroughly drain approximately 2–3 times daily.
6. Keep away from hot direct sunlight.
7. Harvest when short white roots have developed, generally within approximately 3–6 days.

For wheatgrass production, transfer pre-germinated grain to a growing tray rather than continuing to grow it in the jar.

Cooking Whole Wheat Berries

1. Sort and rinse the dry wheat.
2. Soak overnight if desired.
3. Drain and rinse.
4. Cover generously with fresh water.
5. Simmer until completely tender but still pleasantly chewy.
6. Drain any excess cooking water.

Use cooked wheat berries in grain bowls, salads, soups, casseroles, pilafs and other suitable dishes.

Milling into Wholemeal Flour

Make sure the grain is completely dry before milling.

Use a suitable grain mill to produce wholemeal flour for breads, sourdough and other baking applications.

Wheat contains gluten.

Food Safety

Raw sprouts can carry harmful bacteria even when carefully grown at home.

Use clean equipment and drinking-quality water, maintain good drainage and refrigerate harvested sprouts promptly.

People at increased risk from foodborne illness should avoid raw or lightly cooked sprouts. Thorough cooking reduces the food-safety risk associated with raw sprouts.

Storage

Store dry wheatgrass seed tightly sealed in a cool, dry and dark location away from heat and moisture.

For longer-term storage, refrigeration can help maintain seed viability. Keep refrigerated seed sealed while it returns towards room temperature before opening the container to reduce condensation.