Wheatgrass juice is a young grass crop harvested at just 10 to 15 days old, when tender shoots reach 4 to 6 inches tall. This cultivar of common wheat (Triticum aestivum) grows quickly indoors under full sun to partial shade, making it one of the fastest crops a gardener can produce. The appeal lies in its speed and simplicity: soak seeds overnight, sow them shallow, and within two weeks you'll have harvestable grass ready to juice or blend into smoothies.
Partial Sun
Moderate
3-10
6in H x ?in W
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Moderate
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The stunning speed of wheatgrass sets it apart; you go from seed to harvestable crop in less time than most herbs take to germinate. Unlike vegetables that demand weeks of tending, wheatgrass asks only for consistent moisture and modest light, thriving indoors year-round regardless of season. Its rapid turnover makes it deeply satisfying for gardeners seeking quick wins and tangible results from their growing space.
Wheatgrass is pressed or blended into fresh juice, a concentrated drink consumed for its nutrient density. It can also be added directly to smoothies, juices, or used as a garnish. The tender shoots are harvested young, before the plant develops the tougher texture of mature grain.
No timeline data available yet for this variety.
Sow indoors any time of year. Soak seeds in water for 12 to 24 hours before sowing to hasten germination. Maintain soil temperature at 60 to 70 degrees Fahrenheit for optimal germination. You can start new batches every week or two for continuous harvest.
Harvest wheatgrass when shoots reach 4 to 6 inches tall, typically 10 to 15 days after sowing. Cut the grass just above soil level using clean scissors. Harvest in the morning when the grass is most hydrated. The entire above-ground portion can be used; discard the root mat. Juice or blend immediately for maximum nutrient content.
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