Organic Wheat Seeds Special for Wheatgrass

Heritage & Ancient ORGANIC Wheatgrass seeds for sprouting

(From the variety Timilia)

Wheatgrass looks a lot like the grass that commonly grows in our gardens. Its growth is fast and abundant. In the wild, the ears can reach nearly 1.80 m! It is consumed as a juice, with a juicer.

🌾 Wheatgrass or barley grass?

Wheatgrass juice makes a drink with a very sweet flavour that does not suit everyone in terms of taste.
The slightly bitter taste of barley grass, especially mixed with a carrot juice for example, suits some people better.

🌾 How do you use wheat seeds?

We advise you to sprout them, then cut the wheat shoots above the seed to put them through the juicer. If the taste of the juice is too strong, you can dilute it in a glass of vegetable juice or plant milk.

> Sprouting tip: Soaking: 12h Sprouting: 48h.
Then plant your sprouted wheat seeds on potting soil and harvest after 7 days, when the grass has reached 10 cm in height and shows a nice green colour.

The Easygreen Light is the automatic sprouter best suited to regular, large-scale production. For more moderate grass growing, the standalone Easygreen Sol sprouter or your traditional sprouters are also suitable and very easy to use.

> If you do not have a juicer, we advise you to use our dehydrated barley grass powder or our dehydrated barley grass juice powder.

🌾 The choice of wheat variety

We offer you the Timilia wheat variety: heritage, ancient and certified organic. This good-quality variety was chosen for sprouting because it is particularly well suited to producing wheatgrass. Wheatgrass juice has a noticeably milder taste than the juice extracted from traditional durum wheatgrass, and the quantity extracted is greater.

🌾 Also discover our barley seeds and our spelt seeds for making barley grass juice. Barley is indeed a good alternative for people who do not wish to consume wheatgrass.

Below is a video showing you behind the scenes at our supplier Bavicchi:  

 As well as a video of an interview we had the pleasure of filming with Dario Bavicchi: