When allowed to fully mature, wheatgrass can be an excellent source of complex carbohydrates, potassium, calcium, iron, phosphorus, sodium, sulphur, cobalt, and zinc. But even if the wheatgrass isn’t fully mature before harvesting, it’s still an excellent source of chlorophyll.

The heart of chlorophyll is magnesium, which is extremely important for hormonal balance, relaxing muscles and more.  Chlorophyll itself is said to strengthen the blood, reduce yeast in the digestive tract, and is anti-bacterial. It’s also supposed to cleanse toxins from water as well as blood. I’ve read that it can even help dry sinuses, so maybe it’s better to have a leafy green salad or a shot of wheatgrass juice during allergy season than taking some of the over the counter medicines that can knock you out.

Whether it’s fully ripe or not, the health benefits of wheatgrass juice are abundant. The chlorophyll is present ripe or not as long as it’s green. When ripe, the wheatgrass will have complex carbohydrates, giving you longer lasting energy. When unripe, it’ll have simple sugars, giving you very quick, but short lived energy. You’ll know when the health benefits of wheatgrass are at the peak when the wheatgrass has jointed.

The best way to obtain the health benefits of wheatgrass is to juice it. You can use an electric or a manual wheatgrass juicer. It’s recommended to drink 1-2 oz a day of wheatgrass juice on an empty stomach for maximum benefit.

I’ve only had wheatgrass juice once, but I can vouch for the almost instant feeling of well being. However, wheatgrass juice is very sweet- almost like drinking sugar water, and I’m not fond of anything that’s too sweet unless it’s also chocolate.

The only problem with juicing wheatgrass is that you lose fiber once it’s been juiced. Of course, fiber can be obtained elsewhere, and the fiber can be saved and used in baked goods, allowing you to retain all of the health benefits of wheatgrass, as fibre doesn’t break down during the cooking process- you drink all of the nutrients raw.

Heat your skillet to medium, and coat lightly with olive oil. Rough chop 1/4 of a small red cabbage and throw into the pan to begin cooking. Add a Tablespoon or so of diced onion. Peel and mince 1 large clove of garlic or 2 smaller cloves into the pan. Give the contents a good stir, adding more oil if necessary.

Take the greens from 3-6 beets and wash well. Tear beet greens into largish pieces (about 3″ pieces) and add to the pan. Give it another good stir or toss, adding oil if necessary. Continue to sautee until beet greens are done to your desired softness (they will not turn to mush like spinach will). Add salt and/or pepper to taste, serve.

If you don’t have access to the cabbage or beet greens, a bag of baby spinach, or a bunch of bok choy can be substituted for either.