Wheatgrass juice

Rinse the wheatgrass well, drain it and feed small handfuls into a slow or masticating juicer. A centrifugal juicer tends to struggle with the long, fibrous blades; strain the juice if you want it smoother.

It tastes intensely grassy and green, with a slightly sweet edge. If you find it overpowering, mix a small splash into apple or orange juice rather than drinking a large glass on its own.

It is usually served as a small shot, either on its own or stirred into another juice or a smoothie. Add it just before drinking to keep its fresh, grassy flavour prominent.

Freshly made juice is best straight away. If you need to store it, pour it into a clean, airtight container, refrigerate promptly and use it within a day.

Yes. Freeze it in small portions in an ice-cube tray, then transfer the cubes to a sealed freezer container; add one to a smoothie or let it thaw in the fridge.

It is better added after cooking: heat dulls its fresh grassy flavour. Stir a little into a cooled soup, dressing or smoothie just before serving.

You can, but the blades may leave long fibres rather than extracting a smooth juice. Blend the cut grass with a little water, then strain it through a fine sieve or clean cloth.