Wheatgrass Microgreens

Wheatgrass is the bright green, blade-like growth of the common wheat plant, harvested young before the plant begins to joint (produce its seed head). It stands apart from other microgreens in both appearance and use: rather than being eaten whole as a garnish or salad green, wheatgrass is almost exclusively juiced. The tough cellulose fibers in the grass blades are indigestible to humans, so the juice is extracted using a slow-press (masticating) juicer, yielding an intensely green, concentrated liquid that has become iconic in health food culture.

Wheatgrass grows as a dense mat of narrow, upright grass blades that can reach 6 to 10 inches before harvest. The color is a vivid, almost electric green — it's one of the most photogenic crops a microgreens grower can produce. Each blade is flat, narrow (about 3-4mm wide), and smooth-edged. When grown in trays, wheatgrass creates a lush, lawn-like carpet that is visually striking.

The wheatgrass juice movement was popularized by Ann Wigmore in the 1960s and 70s, and it remains a staple of juice bars worldwide. Commercial growers typically offer it as a separate product from their microgreen line — sold as live trays, pre-cut grass, or fresh-pressed juice shots. It's one of the highest-volume microgreen crops in terms of raw biomass production.

Texture: Fibrous blades — too tough to eat directly; must be juiced

Mouthfeel: As juice: smooth, slightly viscous, intensely green-tasting. A 1-2 oz shot delivers a concentrated burst of sweet grassiness followed by a mild, pleasant bitterness.

Intensely green and alive — like a freshly mowed lawn crossed with fresh-cut herbs. The aroma is sweet, earthy, and unmistakably 'green.' When juiced, the smell is concentrated and can fill a room. Many people find it invigorating; others need time to appreciate its intensity.

Nutrition Facts

Per 100g serving

* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate for microgreen stage.

Notable Phytonutrients

Antioxidant capacity: Very high — one of the richest chlorophyll sources in nature

Wheatgrass juice is extraordinarily rich in chlorophyll — often called 'liquid sunshine' — which has demonstrated antioxidant and anti-inflammatory properties. Research published in the Indian Journal of Pharmaceutical Sciences found that wheatgrass juice supplementation improved hemoglobin levels in thalassemia patients, potentially reducing transfusion requirements. Its high superoxide dismutase (SOD) enzyme content supports the body's natural defense against reactive oxygen species. Preliminary studies suggest benefits for ulcerative colitis, with one study showing reduced disease activity and rectal bleeding. The alkalizing effect of wheatgrass juice, while not changing blood pH, may support cellular-level acid-base balance. Iron content supports red blood cell formation.

🌱 Quick Growing Reference

Wheatgrass sourcing is treated as a food-safety workflow, not a commodity grain purchase. We select hard wheat lots with strong germination, low fungal load, and documented handling suitable for juice and wellness programs where trust is non-negotiable.

We require non-GMO documentation and prefer certified organic supply whenever quality holds. Before production, each lot is validated for dense root mat formation, blade uniformity, and clean tray finish so harvest consistency remains predictable across all runs.

Preferred Supplier Watchlist

Wheatgrass is primarily consumed as juice — typically in 1-2 oz shots at juice bars, or blended into larger green juice combinations. It pairs with apple, ginger, lemon, and pineapple in juice blends. Some practitioners add it to smoothies via powder form. Wheatgrass can be dehydrated and ground into a powder for supplementation. It's occasionally used as a decorative element at events and in tablescaping. In some raw food traditions, wheatgrass juice is used as the base for 'energy soups' blended with avocado and greens. It is NOT eaten as a salad green or garnish due to its indigestible fiber.

Wheatgrass buyers are typically operating juice programs, so they watch blade density and cleanliness closely. They expect tight harvest timing, low contamination risk, and predictable juicing yield.

Wheatgrass buyers usually expect vibrant color, crisp stems, and a clean aroma profile that matches its signature sweet, grassy notes.

For retail and wholesale, consistency matters: even cut, dry packaging condition, and reliable harvest timing around 7-12 days so quality and shelf confidence remain predictable.

Chef and beverage teams treat wheatgrass as a precision ingredient. Keep blades fresh, cold, and uncompromised so flavor stays bright and the juice line runs smoothly.

Treat wheatgrass as a finishing ingredient first and a cooked component second unless the dish specifically calls for heat.

Use gentle handling during prep, keep portions dry and chilled, and plate close to service to protect texture and visual lift. Live wheatgrass trays can last 7-14 days in the refrigerator. Cut wheatgrass should be juiced immediately for maximum nutritional value — nutrient degradation begins within minutes of cutting. Fresh wheatgrass juice should be consumed within 15 minutes for optimal enzyme activity. Frozen juice can be stored for up to 6 months but loses some enzyme activity.

Wheatgrass juice concentrates the nutrients of the young wheat plant before energy is diverted to seed production. Compared to mature wheat (the grain), wheatgrass juice contains no gluten (the gluten proteins develop in the seed, not the grass), dramatically higher chlorophyll and vitamin content, and a completely different nutritional profile. It's essentially a different food from wheat grain. Per calorie, wheatgrass juice delivers roughly 20 times the iron and 30 times the vitamin A of whole wheat flour.

Live wheatgrass trays can last 7-14 days in the refrigerator. Cut wheatgrass should be juiced immediately for maximum nutritional value — nutrient degradation begins within minutes of cutting. Fresh wheatgrass juice should be consumed within 15 minutes for optimal enzyme activity. Frozen juice can be stored for up to 6 months but loses some enzyme activity.

💡 Fun Fact

Despite growing from wheat seeds, wheatgrass juice is considered gluten-free because gluten proteins are only produced in the grain (seed head), not in the vegetative grass blades. This has been confirmed by multiple lab analyses and the Celiac Disease Foundation, though people with severe gluten sensitivity should consult their physician.