Step one: Sprout your barley grass
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.
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:
How to consumer sprouted seeds (optional)
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.
Step two: Grow young barley grass for fresh juice
Sprouting material: jars or seedbeds. 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
Barley grass can be juiced using an electric wheatgrass juicer or a vegetable and fruit juicer
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