Before making the juice, here’s how to sprout your very own barley grass. Wait until the sprouts grow before juicing them. Here’s an easy method that anyone can follow.

Step one: Sprout your barley grass

To get your barley seeds to sprout, you’ll need the following:

  • seed sprouter (two or more levels); or

  • clear glass jars;

  • for each jar, a small square of mosquito netting and elastic band to protect the sprouts while allowing air to circulate;

  • fresh organic barley grass seeds;

  • filtered drinking water, if possible, or high-quality organic water.

Cold weather slows down germination, so you should place the seeds in a warm room, such as the kitchen, during the winter months. To maintain an ideal temperature, you can purchase electric seed propagators in stores. For beginners, we recommend starting off with small quantities of seeds (1 to 2 tablespoons).

To sprout your barley seeds, follow these steps:

  • Pour the desired quantity of seeds into a jar filled with water (filtered or spring) for approximately 12 hours. The seeds must be completely immersed in water. If they look dirty, you can also rinse them under running water before soaking them. For small seeds (such as alfalfa, sesame and hulled sunflower), the soaking time may be shorter (one to five hours).

  • During the first soaking phase, the jar must be placed upright.

  • Next, rinse the seeds thoroughly once or twice a day with cold filtered water in summer and lukewarm water in winter.

  • During the second phase, place the jar horizontally or at a slightly tilted angle (approx. 30 degrees) to allow air to circulate and prevent the seeds from compacting.

  • To ensure proper oxygenation, don’t sprout too many seeds at one time.

  • For sprouting, choose a place that is well ventilated but with minimal sun exposure.

  • After a few days of sprouting, the seeds will be ready for consumption.

A) Note on sprouting other types of seeds:

  • For wheat and other grains, the sprout should measure between 1 and 3 mm.

  • Small seeds (radish, cabbage, etc.) can be eaten until the sprout measures 2 or 3 cm.

  • For sunflowers, alfalfa and soybeans, sprouts can be 6 or 7 cm in length. Never eat the soybean itself, only the sprout.

  • Do not sprout nightshade seeds such as potato, eggplant, tomato and pepper.

B) Note about sprouted seeds:

Some of the seeds should be discarded as they don’t provide much in terms of nutritional benefits.


How to consumer sprouted seeds (optional)

Sprouted seeds can be consumed:

  • alone (1 to 3 tablespoons for breakfast or lunch, ideally);

  • with raw vegetables;

  • with oleaginous—not watery—fruits;

  • in a soup;

  • with grains (e.g., sprouted pulses and pasta or rice);

  • with grain patties;

  • powdered and incorporated into cookies or other recipes;

  • as sprouts – unlike sprouted grains, which are eaten at about 0.5 cm in length, pulse and vegetable sprouts are eaten when they are 1 to 5 cm long


Once germinated, these seeds become barley grass sprouts—the basic ingredient for barley grass juice.


How to grow young barley grass shoots:

  • In a small plastic box or tray (with a waterproof bottom if you live in an apartment), place 1 or 2 cm of untreated soil collected from a rural area or your garden.

  • Moisten the soil with pure or filtered water and next place the seeds loosely on top.

  • Cover the box with another tray or dark plastic to protect the seeds from light and moisture.

  • Keep the humidity level constant, especially in summer, by spraying with water each morning and evening.

  • After a few days, as soon as roots are visible, remove the lid.

  • Allow the light to penetrate, but do not expose the young shoots to direct sunlight.

  • The perfect temperature is between 20 and 25 °C.

  • The sprouts can be consumed 7 to 14 days later, depending on the type of seed used and environmental conditions.

  • Young sprouts can be eaten with raw vegetables or sprouted seeds in salads and other fresh dishes.

Herbal juice from wheat or barley is incredibly energising. Karine Herry, a marathon runner and medical doctor, is a five-time champion of France’s 100-kilometre race who has also won numerous 50-kilometre races. To perform at this level, she must be incredibly fit and follow a special high-performance diet.

“The eight years I spent training for long-distance races at the international level led to a succession of health issues such as ENT infections, cold sores and mild sleep and memory disorders.

Making barley grass juice a regular part of my diet not only helped me get rid of these issues but also proved an essential supplement to my overall health and performance. In just 10 days, my sleep was significantly improved and I was physically and mentally stronger after one month,” she explained in this excerpt published in the magazine, Belle-Santé.

Despite the high nutritional value of wheat and the excellent results Ann Wigmore obtained at her Hippocrates Health Institute with wheatgrass juice, a few things need clarification. Wheatgrass juice is very sweet and is not for everyone, both in terms of taste and biochemistry. When it comes to candidiasis, sugary and sweet foods, such as wheatgrass, actually encourage fungal growth.

Barley, on the other hand, is slightly bitter, especially when combined with carrot juice. After extensive lab studies looking at 200 plants, Dr Yoshihide Hagiwara, a Japanese researcher, discovered that juice from young barley grass contains the largest quantity of active ingredients—such as vitamins, minerals, trace elements, enzymes and powerful antioxidants. In the sprouting state, barley is also gluten-free. Wheat and corn are the two grains most modified by humans over the last two centuries and, for this reason, they are not suitable for everyone.


Step two: Grow young barley grass for fresh juice

  • Sprouting material: jars or seedbeds.

Once the seeds have sprouted, as above:

  • Use organic soil, ideally taken from a wooded area, about 30 to 50 centimetres below the grass or leaves.

  • Use trays measuring approximately 60-80 cm in length and 15-20 cm wide (often sold in garden centres) to collect water from planters. You’ll need a dozen trays: six as trays and six as lids.

  • We recommend shelving so you can organize the trays in a methodical way. The entire unit (trays and shelf) can be set up in your kitchen.

  • Collect the seeds after two or three days of sprouting, depending on the temperature, as soon as the roots become visible.

  • Cover one of the trays with 2 to 4 centimetres of clean soil.

  • Spread the germinated seeds ensuring they are loosely dispersed.

  • Spray a little water on the seeds and soil, but do not overdo it as that will create mould.

  • Cover your seeds with another tray and place them in an area where the temperature remains between 20 and 25 °C.

  • Check the moisture content of the soil daily. Water as needed, using a spray bottle.

  • In summer, and if the temperature is cooler after two or three days, remove the lid and expose the tray to light but never to direct sunlight. Maintaining a balance between shade and direct light will ensure your wheat or barley grass is tender and green.

  • You must water the soil and seeds once or twice a day with a small spray bottle, which you can find at garden centres or hardware stores (use filtered water whenever possible).


Step three: Juicing your barley grass

After seven or eight days, once the grass has grown to a height of 8 to 15 cm (maximum), it’s time to pick them. Make sure you cut just above the roots, where most of the nutrients are concentrated. We also recommended rinsing the grass with purified water to get rid of micro-organisms that may cause diarrhoea or intestinal discomfort.

A salad spinner can be used to dry off the grass after rinsing. Cut barley grass can be put into plastic containers and stored in the refrigerator for up to seven days.


Barley grass can be juiced using an electric wheatgrass juicer or a vegetable and fruit juicer

For the best results, drink immediately after juicing or within 30 minutes. Each kilogram of wheat or barley grass will generate 300 g of juice. So, you can make approximately 30 ml of juice from a bunch of wheatgrass that measures 1.5 cm thick. It is generally recommended that you consume between 60 to 120 ml daily.

- Start off with smaller quantities of juice (30 to 60 ml), either pure or mixed with a vegetable juice such as carrot and work your way up to a dose of 30 to 60 ml, three to four times a day, for a health boost or to recover from a medical condition.

Reminder:

  • Juicers, whether manual or electric, use particularly fine cutting blades.

  • You can also grind the wheat or barley grass, but you won’t get much juice from this method. Finally, spit out any fibres and avoid swallowing them with your juice.

Other uses for fresh barley grass juice

  • At Florida’s Hippocrates Health Institute, wheatgrass juice is also used as a rectal implant and enema. Colon hydrotherapy treatments, followed by a wheatgrass implant, offer many health benefits. As an implant to purify the colon, fresh wheatgrass juice is inserted into the rectum, where it must be kept for approximately 20 minutes before being expelled.

  • Pour 30 to 60 ml of fresh wheatgrass juice into a sterile enema bulb, then insert it into the rectum. Once everything has been evacuated, wait a few minutes and insert another juice implant (30 to 60 ml); let it come out naturally, as soon as you feel the need (usually takes 20 minutes). In most cases, the body will have absorbed all the juice.

  • At the Hippocrates Health Institute, wheatgrass juice is also applied topically on the skin to encourage cellular regrowth or relieve itching, burning, scratching, irritation, stinging, etc.


Eric, Darche, naturopath and hygienist