The young shoots are cut before the ear appears, then cold-pressed to extract the green juice. It is consumed fresh, plain or diluted in a little water, usually in the morning. About 30 ml of fresh juice, on an empty stomach, a few times a week.
Whole wheat grains are cooked slowly in water until a tender porridge is obtained, traditionally given to convalescents and weaning children. A little honey may be added once cooled. A portion of warm porridge, once or twice a day as needed.
The flour is mixed with warm water until a smooth paste is obtained, applied in a thick layer on a compress, then placed on the affected area for twenty minutes. Dosage should be validated with a healthcare professional or recognized pharmacopoeia before use.
Wheat is readily available in grocery stores and organic shops in the form of grains, flour, or bran; fresh or powdered wheatgrass is offered in herbalist shops and health food stores.
The grains are harvested in summer at maturity, while young grass is cut in spring, a few days after germination.