Wheatgrass is nutritious. It is an exceptionally useful food supplement, containing 17 amino acids, iron, magnesium, calcium and high levels of vitamins A, C and E. A shot of wheatgrass a day is as nutritional as a whole bag of leafy greens. It’s also known for being a plant with one of the highest concentrations of chlorophyll, which detoxes your body and promotes healthy liver function.
The downside is that our bodies can’t digest it in grass form. It needs to be juiced or dried first. Both methods can be easily implemented at home.
How To Dry Fresh Wheatgrass
An oven and a coffee grinder, or a pestle and mortar would suffice if necessary.
- Preheat your oven to 90 °C
- Line an oven tray with a sheet of baking paper
- Spread the wheatgrass evenly over the tray, and place in the oven for two hours
- Turn the wheatgrass over once or twice during the two hours, to ensure even drying
- Remove the wheatgrass from the oven, and grind it in small batches until it achieves a fluffy, powdery consistency. This is a small and convenient coffee grinder, you can frequently pick one up at the German discount grocery store of your choice
- Et voila, fluffy preserved goodness:
- Store your wheatgrass powder in a sealed container, and place it in a cool, dark cupboard. The recommended dosage for most people is one teaspoon a day. 150g of wheatgrass dried in this method should produce enough powder for a week.