Question: My new year’s resolution was to loose some weight and I have heard there is an herb that can be used as a sugar substitute. Since sweets are my weakness I am looking for a natural sugar substitute. Do you know what the name of this herb is and how can I grow my own sugar substitute?
Answer: There have been few botanical discoveries quite as dramatic as the realization that the leaves of a species of herb called, Stevia rebaudiana, are intensely sweet. Stevia plants are perennial plants native to Paraguay that include over 150 different species. However, this particular species is an anomaly, since none of the other species in this North and South American genus produce these sweet compounds at high concentrations. Stevia sometimes called “sweet leaf or candyleaf” is considered by the U.S. Food and Drug Administration to be an unapproved food additive. It is approved by the FDA only as a dietary supplement. There is conflicting research on the safety of this herb and you should research carefully before using any herbal product.
Because they are commercially unprofitable, relatively few highly sweet plant components have been developed as sugar substitutes. However, due to the interest in natural products, the discovery that this stevia plant has naturally occurring sweetness has attracted great interest. Stevia and stevioside, an extract of stevia, have a menthol-like, bitter aftertaste that limits their usefulness. However, they have been used for years as sweeteners in South America, Asia, Japan, China and some European countries.
For many centuries native Paraguayans have used stevia as a sweetener in herbal and medicinal teas. As mentioned, stevia cannot be sold and advertised as a sweetener but it is available as stevioside extract and can be purchased at most health food stores. The first thing to remember is that stevia is sweet but not exactly like sugar. All this sweetness comes from the leaves of a rather homely little plant that at maturity can be up to 18 inches tall and as wide. It’s a perennial herb that won’t tolerate freezing temperatures. Therefore, grow it as a houseplant or treat it as a tender annual that’s set out after all danger of frost is past. Bear in mind that temperatures can affect the sweetness. The stevia leaves will be sweeter as the temperatures increase throughout the summer.
Stevia is can be grown from seed, but is more easily rooted or it may be purchased as a small plant in the herb or perennial section of the garden center. Your small plants will start slow, much like a pepper plant or okra which requires hot weather to grow well. They need a good rich soil, full sun, warm air, and just enough water to keep the growing medium evenly moist. They’ll be quick to drown if you over water and equally quick to die if you let the soil dry out completely. If you are more interested in the sweet leaves you should remove the small white flowers that appear in summer. They are heavy users of nutrients and should be fertilized regularly or use a slow release fertilizer at planting. They may occasionally be attacked by aphids, mealy bugs, and spider mites, so keep an eye peeled. If you catch the pest early a strong stream of water may be all that is needed or use a little insecticidal soap as directed on the label.
Use stevia leaves fresh or dry them for storage by placing them in single layers between paper towels set in a warm place for a week or so or dry them in a dehydrator. Then use a spice grinder to reduce them to powder. It may not solve your sweet tooth problem but you are bound to burn a few calories while working in the garden.
Answer: There have been few botanical discoveries quite as dramatic as the realization that the leaves of a species of herb called, Stevia rebaudiana, are intensely sweet. Stevia plants are perennial plants native to Paraguay that include over 150 different species. However, this particular species is an anomaly, since none of the other species in this North and South American genus produce these sweet compounds at high concentrations. Stevia sometimes called “sweet leaf or candyleaf” is considered by the U.S. Food and Drug Administration to be an unapproved food additive. It is approved by the FDA only as a dietary supplement. There is conflicting research on the safety of this herb and you should research carefully before using any herbal product.
Because they are commercially unprofitable, relatively few highly sweet plant components have been developed as sugar substitutes. However, due to the interest in natural products, the discovery that this stevia plant has naturally occurring sweetness has attracted great interest. Stevia and stevioside, an extract of stevia, have a menthol-like, bitter aftertaste that limits their usefulness. However, they have been used for years as sweeteners in South America, Asia, Japan, China and some European countries.
For many centuries native Paraguayans have used stevia as a sweetener in herbal and medicinal teas. As mentioned, stevia cannot be sold and advertised as a sweetener but it is available as stevioside extract and can be purchased at most health food stores. The first thing to remember is that stevia is sweet but not exactly like sugar. All this sweetness comes from the leaves of a rather homely little plant that at maturity can be up to 18 inches tall and as wide. It’s a perennial herb that won’t tolerate freezing temperatures. Therefore, grow it as a houseplant or treat it as a tender annual that’s set out after all danger of frost is past. Bear in mind that temperatures can affect the sweetness. The stevia leaves will be sweeter as the temperatures increase throughout the summer.
Stevia is can be grown from seed, but is more easily rooted or it may be purchased as a small plant in the herb or perennial section of the garden center. Your small plants will start slow, much like a pepper plant or okra which requires hot weather to grow well. They need a good rich soil, full sun, warm air, and just enough water to keep the growing medium evenly moist. They’ll be quick to drown if you over water and equally quick to die if you let the soil dry out completely. If you are more interested in the sweet leaves you should remove the small white flowers that appear in summer. They are heavy users of nutrients and should be fertilized regularly or use a slow release fertilizer at planting. They may occasionally be attacked by aphids, mealy bugs, and spider mites, so keep an eye peeled. If you catch the pest early a strong stream of water may be all that is needed or use a little insecticidal soap as directed on the label.
Use stevia leaves fresh or dry them for storage by placing them in single layers between paper towels set in a warm place for a week or so or dry them in a dehydrator. Then use a spice grinder to reduce them to powder. It may not solve your sweet tooth problem but you are bound to burn a few calories while working in the garden.
Note: See this publication from which much of this information was derived. Thanks to Georgia Jones, Extension Food Specialist at the University of Nebraska.
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