Wheatgrass

Wheatgrass is the young, freshly sprouted leaf of the wheat plant. It’s intensely green, grassy, slightly sweet, and often used in juices, powders, or shots. Despite its name, wheatgrass is harvested before the grain forms — so it naturally contains no gluten.

VOLUME
Low (used in small amounts for potency)

FLAVOR PAIRINGS
Apple, lemon, lime, pineapple, ginger, mint, cucumber, celery, spinach, kale, coconut water, spirulina, chlorella, parsley, cilantro, aloe vera.

SELECTING
Fresh wheatgrass should be vibrant green, firm, and upright. Avoid yellowing or slimy blades. For powders, choose bright green (not dull or brownish), indicating freshness and correct drying.

HOW TO USE
Primarily juiced or added as powder to smoothies; can be blended into wellness shots with citrus and ginger; stirred into cold water; or mixed into raw energy balls. Avoid heating — it degrades nutrients and makes the flavor harsher.

STORING
Fresh wheatgrass: wrap in a damp paper towel and refrigerate up to 4–6 days.
Wheatgrass powder: keep sealed in an airtight container, away from heat and light.

SUBSTITUTIONS
Barley grass, alfalfa grass, moringa powder, spirulina, or chlorella — all provide a similarly nutrient-dense green boost.

HEALTH BENEFITS
Rich in chlorophyll, vitamins A, C, E, iron, magnesium, amino acids, and antioxidants. Often used for detoxification support, digestion, alkalinity balance, and immune function.

CONCERNS
Can cause nausea if consumed in large amounts or on an empty stomach. Fresh wheatgrass can harbor bacteria if grown or handled improperly — stick to clean, reputable sources. People with grass allergies should avoid it.

HISTORY
Popularized in the 1930s by health pioneer Ann Wigmore, wheatgrass became a staple of raw-food and natural healing movements. Ancient Egyptians and early Mesopotamians reportedly valued young wheat shoots for vitality.