People often ask how our wheatgrass can be gluten-free. Gluten does, after all, come from wheat. What most people don't know is that gluten does not develop until the seed stage of growth. We harvest our wheatgrass right until we detect gluten development - at which point, we cease production. We test our production daily to ensure that our product is completely gluten-free.

You might not realize that there are two very different types of wheatgrass. Many are familiar with the sprouted grass they see in juice bars, grown indoors under artificial lights on a tray in about 7 - 10 days. Indoor grass has a high level of simple sugars which explains the syrupy taste and quick burst of energy that users sometimes experience right after drinking the juice. There can be a nasty bitter aftertaste, and many have instantaneous headaches and nausea within seconds and are told that they are “detoxifying” or having a “healing crisis.”

Evergreen’s grass is grown outdoors in the soil and sunshine.  Matured and sweetened by having a deeper root structure, the grass matures past being a sprout into a deep green leafy vegetable.  The simple sugars of the sprout develop into complex carbohydrates giving it a smooth taste that many compare to green tea or watermelon rind.