PLANT

Stevia rebaudiana is a perennial, small herbaceous plant of the Asteraceae (Compositae) family, native to the mountains between Paraguay and Brazil. It is known to be used as a natural low-calorie sweetener.

CULTIVATION

Stevia grows on sandy soils and in mountains. It does not tolerate excessive levels of moisture. It can also be grown in full light and can withstand temperatures close to 0°C. Water as required.

COLLECTION

The leaves should be harvested as late as possible, as the adult leaves have a greater sweetening capacity than the tender leaves. The plant will only be cut for harvesting when the branches have reached a height of 50-60 cm. After drying in a well-ventilated and shady place, the leaves will be crushed.

USES IN THE KITCHEN

Of Stevia, fresh leaves, powdered leaves (20-30 times sweeter than sugar), powder extract (200-300 times sweeter than sugar) or a liquid concentrate from aqueous and/or hydro alcoholic extraction (about 70 times sweeter than sugar) are used. The powder can be added to both drinks and food; in fact, Stevia is used as a non-caloric sweetener and flavour enhancer. The leaves can be chewed and leave a pleasant taste in the mouth that reduces hunger pangs and can be an alternative to snacks that are only consumed to take away the craving for something sweet.