Wheatgrass is the first sprouted leaves of the common wheat plant. It is not often expected to be in the same family as the other sprouts. But it is, in fact, a sprout. The only difference in terms of growing wheatgrass is that they’re sprouted in a shallow bed of soil rather than in warm water. Nevertheless, these sprouts are considered to be a superfood. They claim to provide cancer-fighting agents and immune-boosting enzymes. And, they contain high levels of vitamins A, C, and E, chlorophyll, calcium, magnesium, iron, and amino acids.
Wheatgrass is a perennial plant that is said to be native to North America. But, it’s history can be traced to ancient Egypt over 5000 years ago. Perhaps, even since the early Mesopotamian era. The young leafy blades of wheat are considered to be sacred by the ancient Egyptians, and they have prized them for their positive effects on vitality and health. In the 1930s, wheatgrass gained its popularity in the Western world, when the agricultural chemist Charles F. Schnabel made several attempts and experiments on the crop. In fact, his first experiments include the use of fresh-cut grass in an attempt to bring dying chickens back to health. As a result, the hens had fully recovered. And, they also produced eggs at a higher yield compared to those healthy ones. Enticed by these results, he started drying and pulverizing wheatgrass for his family and neighbors. Quaker Oats and American Diaries, Inc. soon invested millions of dollars. By the year 1940, cans of Schnabel’s powdered wheatgrass were on sale in major drug stores across Canada and the United States.
Genus: Triticum L.
Species: Triticum aestivum L.
Binomial Name: Triticum aestivum L.
- Although wheatgrass has the word “wheat” in it, it is technically gluten-free.
- One serving of wheatgrass juice is equivalent to 1 ½ pounds of dark leafy greens. No wonder why it is nicknamed “liquid gold!”
- Wheatgrass is known to improve digestion and it only takes a minute to fully digest.