Wheatgrass Soilless Cultivation Technique Tutorial: A Detailed Guide to the Latest Methods

Wheatgrass is a unique type of wheat, a plant in the grass family Roegneria genus; when mature it forms red wheat berries. It is cultivated in Canada, France, Germany, and Europe, and in China it is cultivated in the Northeast, North China, Northwest, and the Yunnan-Guizhou Plateau regions, and it has relatively high edible value and medicinal value. Now let us take a look at the soilless cultivation technique for wheatgrass!

Seed soaking treatment

Take wheat seeds, put them in a bottle, rinse with water, fill with water, and soak for about 8-10 hours. In summer, soak for a shorter time; in winter, soak for a longer time, until the seeds have absorbed enough water and become soft.

Sprouting method

Rinse the soaked seeds clean, take a seedling tray, lay a layer of paper napkin on it, moisten it with water, and spread the seeds evenly; they can be arranged densely, and as long as they are not piled up it is fine. Place a towel or paper napkin over the seeds, either is fine, and wet it with water to keep moisture in. The seedling tray below should be one that can drain water, and do not let the seeds soak in water. Moreover, sprouting needs to be shaded to simulate the environment of seeds in soil, so cover them with a towel or paper napkin.

Cultivation technique

Water the seedling tray every day to keep it moist, and pick out any seeds that have gone bad or moldy, otherwise they will infect the other seeds. When the young sprouts have grown to nearly 1 cm, you can remove the covering towel or paper napkin and let the wheatgrass grow freely. Water every day to keep it moist; this may need to be done 2-3 times a day, depending on the weather: 3 times when it is hot, 2 times when it is relatively cool, and 1 time in winter is enough. Be careful not to expose it to direct sunlight; diffused light is fine.

Harvest at the right time

When the emerald green wheatgrass has grown to 10-15 cm, it can be harvested for drinking. When harvesting, use scissors or a small knife to cut as close to the roots as possible. The harvest time depends on the environment, water quality, climate, and the variety planted, ranging from 5-12 days.