How to Make Wheatgrass Juice

by Brian Richards

A shot of fresh wheatgrass on a table with other beverages.

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Wheat grass has many health benefits, and just 1 ounce of it contains as many nutrients as 2.5 pounds of leafy, green vegetables. Individuals typically drink wheat-grass juice in "shots" of 1 to 2 ounces. If you drink a lot of this juice, growing your own wheat grass at home can save a lot of time and money. Blenders, food processers and commercial juicers use rapidly spinning blades that oxidize the chlorophyll in the wheat grass, reducing its nutritional benefits. For best results, grind wheat-grass juice more slowly with a mortar and pestle.

Collect 25 g of fresh wheat grass for each individual who will be drinking juice.

Place the wheat grass in the mortar with a few drops of water. Approximately 1 tbsp. of water is appropriate, but more may be necessary if your wheat grass is very dry.

Pound and grind the wheat grass with a pestle. Continue to grind until the water visibly turns a very dark green.

Pour the contents of the mortar into a glass through a cloth filter to separate the liquid from the wheat grass. Cheesecloth is an ideal filter, but a coffee filter can work as well.

Put the wheat grass back into the mortar with another tablespoon of water. Continue to grind until the water turns dark green or until the wheat grass loses its color, then strain again.


  • Save the ground wheat grass for fertilizer or add to a composter.

    Drink the wheat-grass juice within half an hour. Waiting too long after juicing will make the chlorophyll begin to oxidize, reducing the nutritional benefits of the wheat grass.

    If you do not like the taste of wheat-grass juice, consider mixing a shot of it with another type of juice.

Photo Credits

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About the Author

Brian Richards is an attorney whose work has appeared in law and philosophy journals and online in legal blogs and article repositories. He has been a writer since 2008. He holds a Bachelor of Science in psychology from University of California, San Diego and a Juris Doctor from Lewis and Clark School of Law.