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What is the best way to dry wheatgrass?

Wheatgrass is the young grass shoots of the common wheat plant, Triticum aestivum. It contains high concentrations of chlorophyll, amino acids, minerals, vitamins, and enzymes. Drying wheatgrass allows you to preserve these nutrients for long-term use in smoothies, juices, and other recipes. Determining the best drying method depends on your priorities – convenience, cost, nutrient retention, etc. Here we explore various wheatgrass drying techniques to help you decide which is right for you.

Overview of Wheatgrass Drying Methods

There are several common methods for drying wheatgrass at home:

  • Air drying
  • Using a food dehydrator
  • Using an oven
  • Freezing and lyophilization

Each technique has pros and cons regarding active nutrient retention, ease of use, time required, and equipment costs. We’ll look at the key factors for each below.

Air Drying Wheatgrass

Air drying is the most accessible and affordable option for drying wheatgrass at home. It involves spreading washed and blotted wheatgrass out in a thin layer and allowing it to dry naturally at room temperature. Here are the main pros and cons of air drying wheatgrass:


  • Very simple and easy
  • No special equipment required
  • Inexpensive
  • Minimal impact on nutrients


  • Slow process, can take 1-2 weeks
  • Space intensive during drying
  • Lower retention of vitamins A and C compared to other methods
  • Risk of contamination from dust, insects, etc

Using a Food Dehydrator

A food dehydrator uses an electric heating element and fan to circulate warm air and gradually dry foods. Here are the main advantages and disadvantages of using a food dehydrator to dry wheatgrass:


  • Much faster than air drying, usually 4-8 hours
  • Consistent results and even drying
  • Minimal loss of nutrients like vitamins A and C
  • Compact and contained


  • Requires purchasing specialized equipment
  • Higher energy use than air drying
  • Size constraints on batch size
  • Maintenance and cleaning required
Drying Method Time Required Equipment Needed Nutrient Retention
Air Drying 1-2 weeks None Moderate
Food Dehydrator 4-8 hours Dehydrator ($40-$200) High
Oven 8-24 hours Oven Low
Freeze Drying 12-36 hours Commercial equipment Very high

Using an Oven to Dry Wheatgrass

Standard oven drying is another option, though it typically leads to more nutrient degradation than dehydrators or air drying. Here are some key considerations for oven drying wheatgrass:


  • Faster than air drying
  • Uses existing kitchen equipment


  • Longer than a dehydrator, around 8-24 hours
  • Lower retention of nutrients like vitamins C and A
  • Easy to over-dry or burn
  • Heats entire house
  • Constant monitoring required

Oven drying temperatures typically range from 90-170°F. To maximize nutrient retention, lower end temperatures around 95-115°F are best. Some oven drying tips include:

  • Spread wheatgrass in thin layer on trays
  • Prop oven door open to allow moisture to escape
  • Rotate trays and mix grass periodically for even drying
  • Check often near end to avoid over-drying

Freeze Drying (Lyophilization)

Freeze drying or lyophilization uses freezing and low pressure to remove water from foods. The steps are:

  1. Freeze material
  2. Place in vacuum chamber and reduce pressure
  3. Add heat to allow frozen water to sublime directly from solid to vapor
  4. Collect water vapor, leaving dry material

Here are the main benefits and drawbacks of freeze drying wheatgrass:


  • Excellent nutrient retention
  • Long shelf life of dried product
  • Lightweight, condensed finished product


  • Very expensive commercial equipment required
  • High energy use
  • Batch size limitations
  • Requires technical skill

For home use, freeze drying wheatgrass is impractical. But for commercial production it yields a top-quality dried product.

Key Considerations When Selecting a Wheatgrass Drying Method

When choosing a wheatgrass drying technique, keep these key factors in mind:

  • Active Nutrient Retention – Freeze drying retains the most nutrients, followed by food dehydrator and air drying. Oven drying causes the most nutrient loss.
  • Convenience – Food dehydrators are the fastest and easiest for home use. Air drying takes 1-2 weeks but requires no equipment.
  • Cost – Air drying is cheapest. Food dehydrators cost $40-$200. Freeze driers cost thousands.
  • Safety – Food dehydrators and ovens reach temperatures that can destroy pathogens and spoilage microbes, improving food safety.
  • Results – Dehydrators and freeze drying yield consistent, high-quality dried wheatgrass. Air drying and oven drying have more variability.

Best Practices for Drying Wheatgrass

Follow these tips to get the highest quality dried wheatgrass regardless of technique:

  • Select young, vigorously growing wheatgrass about 6-8 inches tall.
  • Wash thoroughly to remove dirt but avoid soaking.
  • Blot gently with towels to remove excess moisture.
  • Chop or cut into small segments for faster, more consistent drying.
  • For air drying, spread in thin layer on trays out of direct sunlight.
  • Rotate or stir pieces periodically to aid drying.
  • Dry until brittle and stems snap easily.
  • Check moisture content using calibrated meter, target 10% or less.
  • Store in sealed bags or jars away from heat, light, air.

Using Your Dried Wheatgrass

Once dried, wheatgrass retains its nutrients for 6 months up to a year or more. Enjoy your homemade dried wheatgrass by:

  • Reconstituting in water for wheatgrass juice
  • Adding to smoothies
  • Sprinkling on soups, salads, and other foods
  • Infusing into tea or water
  • Encapsulating as supplements
  • Adding to baked goods like breads for nutrition

With the power-packed nutrition of wheatgrass now preserved in a shelf-stable dried form, you can readily boost your health whenever you desire. Just stir it into water, juice, or foods for an easy nutritional kick. Experiment with different drying techniques to find your optimal balance of cost, convenience, and quality.


Drying allows you to harness the health benefits of nutrient-dense wheatgrass year-round. Air drying, food dehydrators, ovens, and freeze drying are good options at home, each with pros and cons. For best results, start with fresh, young wheatgrass, wash and cut it, dry thoroughly until brittle, and store away from air, heat, and light. Dried properly, wheatgrass retains its vitamins, minerals, and other beneficial compounds for many months. Simply rehydrate and add to juices, smoothies, and recipes for concentrated nutrition whenever you want. With the right technique, drying wheatgrass at home is easy, affordable, and lets you enjoy its goodness all year long.