How to Make Wheatgrass Juice
Wheatgrass Harvesting
Britt tends to her wheatgrass with scientific precision and pastoral care. Inspired by Dr. Charles Schnabel’s seminal research, she adheres to his principles to ensure that every blade of wheatgrass yields its full nutritional potential. Schnabel, revered as the father of wheatgrass, pinpointed the jointing stage as the critical period when the plant’s nutritional value peaks. It is within this narrow window that Britt harvests her crop, carefully ensuring each stalk stands between 10 and 17 centimetres—the optimal height for maximum nutrient density.
Britt’s wheatgrass thrives due to the slow, organic growth over two to three months. She sows seeds in autumn, which then grow in spring, allowing the wheatgrass to develop long roots and absorb an abundance of amino acids and nutrients from the natural, organic soil. The primary harvest takes place in early spring, with the possibility of a secondary harvest in autumn. Each harvest is a testament to Britt’s dedication to both science and sustainability, resulting in wheatgrass that is not only rich in nutrients and gluten-free but also cultivated using 100% organic techniques.
Traditional Farming vs. Tray Grown
When comparing traditional organic farming with tray-grown wheatgrass, the benefits of the former are quite pronounced. Traditional methods boast a 48% higher yield of chlorophyll and 28% more antioxidants, attributed to the extended growth period which allows sugars to transform into valuable nutrients, rather than remaining as simple sugars. This results in a product with zero sugar content, enhancing its nutritional profile.
Conversely, tray-grown wheatgrass is typically ready for harvest in just two weeks, cultivated in a greenhouse environment that can become excessively hot and humid. Such conditions are conducive to mould growth, which poses health risks, potentially causing respiratory issues like wheezing. Additionally, because tray-grown wheatgrass lacks soil, it relies on liquid feed fertilisers to obtain nutrients, leading to a final product that is high in sugar and has a noticeably sweet taste. This contrasts sharply with the more balanced and nutrient-dense profile of traditionally farmed wheatgrass.
Our Production Process
Washing our produce on our Northamptonshire farm is straightforward. Our products are organically grown, which means we don’t have to worry about harmful pesticides and toxins. A thorough wash is all that’s needed to remove any soil.
We use industrial-sized, slow, cooled juicing machines to ensure the time between the fields and the freezers is kept to a minimum. Our organic products reach the juicing stage just a few hours after being harvested.
We operate one of the largest wheatgrass juice production machines in Europe, custom-designed for our use, to maintain a minimal time lapse between the fields and the freezers. It gently wrings out the grass, removing the pulp and preserving the nutrient-rich liquid. All processes are conducted under cold conditions to protect the nutrients and enzymes. Within minutes, the juice is placed into sachets and flash-frozen.
Allowing Nature To Take Its Course
Britt Superfoods ensures that every blade of wheatgrass is not only rich in chlorophyll and antioxidants but also free from sugars and harmful additives. Britt Superfoods takes pride in presenting its range of juices. Harvested at the peak of nutrition and immediately juiced and flash-frozen, straight from our farm to your door. Our Organic Wheatgrass Juice is a testament to Britt’s dedication to health and nutrition.