This is going to be our Stevia Homepage. However, right now it is just a glorified placeholder. To be honest, I’ve been studying and using stevia for YEARS! I used to have a love-hate relationship with it. Use the right amount in your cooking and you can deliciously save yourself from calories. Use too much, even just a tiny bit too much, and Bam! Too bitter.
It isn’t so tricky to balance stevia flavor in current times. I’m addicted to chocolate stevia drops. I take them with to restaurants too. I can’t remember the last time I had regular, old water. Somewhere food scientists have been holed away in labs, perfecting the flavor and I have a stevia drops addiction to prove it.
This year, 2024, I’ve been propagating stevia through cuttings. Boy is that a steep learning curve. For me. It won’t be for you. I took a lot of pictures so you could learn from my mistakes and my triumphs. Check back to see the stevia articles stack up. It’s, quite literally, going to be SWEET!
IN A NUTSHELL:
Stevia is a small, herbaceous plant known for its sweet-tasting leaves. It belongs to the sunflower family and is scientifically named Stevia rebaudiana. This plant is native to South America, where it has been used for centuries to sweeten foods and beverages naturally. The stevia plant typically has green, lance-shaped leaves about 2 to 3 inches long with a soft, delicate texture. The sweetness of the leaves comes from compounds called steviol glycosides, which are hundreds of times sweeter than sugar but contain no calories. Stevia grows upright, reaching 2 to 3 feet in height and 1 to 2 feet in width. It is a perennial in warm climates but is often grown as an annual in colder regions due to its sensitivity to frost.