Over the years we’ve taken great effort to distinguish our wheatgrass from tray-grown wheatgrass. While there are a number of reasons behind our cultivation methods it comes down to one main thing…
There are a number of fine details (which we will get into), but to begin, we grow our wheatgrass in fields outdoors because it is simply the best possible way to grow wheatgrass.
When wheatgrass is tray-grown it’s a sprout, and often sprouts are highlighted as concentrated sources of energy. What is less well known is the fact that sprouted wheatgrass has a higher sugar content. If you we were to harvest our wheatgrass while it is still only a foot high it would have the same syrupy sweet taste that indoor wheatgrass is known for, but by waiting until the wheat grows into the vegetable stage, we allow time for the sugars to develop into complex carbohydrates. This gives our wheatgrass a smooth taste, and instead of spiking your sugar levels it provides nutrients that will sustain you over the long run, without the sugar crash.
The second main difference is that when we grow in fields there is space between the seeds. This allows airflow and sunlight, two elements that battle the mold that’s so common to tray-grown wheatgrass. You’ll never find the bitter aftertaste or strong nausea that is often accepted as normal with wheatgrass.
All this adds up to a smooth clean taste, with no bitter aftertaste, and more mature nutrition without the sugar to help keep things levelled out.
We go through great effort to grow outdoors even though we’re at the mercy of mother nature. We think it’s worth it and we wouldn’t have it any other way.