Has anyone else grown this herb ?

Have you used it in cooking as a sugar substitute, how did that go ?

http://www.newcrops.uq.edu.au/newslett/ncn11161.htm

It is a truly unique plant, with no known relatives. It is endangered in its original habitat (Paraguay), but it extensively cultivated, especially in Japan. It is one of the most heavily-researched herbs on the planet, and though scientists have been trying to kill off laboratory mice with it for years, they can't seem to manage it! It has been the subject of much controversy, especially in America where it was banned for a while. It was simply a matter of the FDA and Big Business wanting control over it and the Opposition coming up with some wild and woolly tales to try and get in on the act. If you want a giggle over Bureacracy Gone Mad, it's worth chasing up the story.

Actually, I'm not keen on the taste at all - it has a sort of earthy aftertaste I find unpleasant, but some people like it. I keep it more as a novelty herb than anything else, and I harvest it and give it in powdered form to a friend who uses it occasionally.

It is NOT to be considered a straight substitute for sugar, however. It doesn't dissolve in water like sugar so no good for meringues etc, and in things like jams it doesn't 'jell' or turn into toffee. It's more of a 'flavour additive' that gives sweetness.

It can be added to baked goods (cakes etc) for sweetness, but your standard recipes won't taste quite the same. And you might end up with a green flecks through your dish if you use the leaves or leaf powder, much like parsley to look at!

Here's how to use it. Remember that the sweetness level is different, depending on variables such as when it's harvested, where it's grown, climate and soil conditions etc. It can be anything from 6-600 times sweeter than sugar, taking these variables into account.

Use dried, powdered leaves as a substitute for sugar. One tablespoon of stevia or less is equivalent to about 1 cup sugar. Some people notice a slight after-taste, while others do not. A liquid sweetener is made by pouring 1 litre boiling water over 1 tablespoon dried leaves and leaving to infuse. Refrigerate and use within a few days, or freeze for later. To make a syrup, place 4 teaspoons dried powdered leaves in a saucepan with 2 cups water, simmer slowly for 10-15 minutes. Cool and refrigerate. A teaspoon of Vitamin C powder may be added to act as a preservative. An infusion of fresh or dried leaves can be drunk as a beverage, hot or cold, or added to other herbs as a sweetener. If using fresh leaves to replace dried quantities listed above, multiply the amount 5 times. Approximately 6 large leaves chopped finely is a substitute for 1/2 cup of sugar for baking or in cooked recipes. 1 teaspoon of ground stevia is equal to 1 cup of sugar 2 drops of liquid essence is equal to 1 teaspoon sugar. A liquid sweetener can be made by steeping 1 tablespoon of dried stevia leaves in 1 litre of boiling water. An extract can be made by combining 1 cup vodka with 3/4 cup fresh stevia leaves in a jar. Shake every day for 2 weeks, then filter through a coffee filter. Add a drop to beverages.

Many thanks for your abundance of information. I am going outside right now to cut off the flowers of my plant !

I am interested in this plant, as we dont use sugar in my house, and I am on the lookout for alternative sweetners. Its tricky. So I will give this plant a go.

I have some seeds, so I will give germination a go. It might be useful to examinine the environment in Paraguay as a key to germination conditions.

Your level of herbal information is outstanding. You are a real asset to this forum.

I am going to have a green tea to celebrate my newfound information about Stevia, thats after I cut the flowers of the plant first !

All the best...Popi

Before sowing your stevia seeds, check this out first.

Propagate by seeds or by tip cuttings taken in summer, or root division in spring. Seeds are notoriously infertile and slow to germinate. Flowering usually occurs 54-104 days after transplanting. The plant is climatically suited to from temperate to sub-tropical climates where temperatures range between 21-43°C, with an average of 24°C, but it will also grow in the tropics, where it prefers shade; and will also grow in cold climates with winter protection. Plants in the ground have been noted to take minimal frosts. It is a somewhat temperamental plant, and may be slow to grow at first. Even in ideal conditions, it is not uncommon for plants to die suddenly or to lose its leaves. As long as the roots are alive, the plant may regrow. Poor, loose, well drained soil is recommended, and that the plants be well-mulched so that surface feeder roots do not dry out. For gardeners in cold climates it is recommended that plants be started in large pots so that the pot can be moved to a warm verandah in winter. In cold climates, the plant may go dormant to the ground. As stevia does not over-winter outdoors in freezing conditions, the roots are lifted in autumn and stored indoors in perlite or sand and then set outside again in spring. Stevia requires regular watering in dry periods, but has poor tolerance to long waterlogging, or to saline water or soils. In its natural habitat the plant occurs naturally on acid soils of 4-5 pH, but will grow well on soils up to 9 pH. Leaf yields can be increased with a moderate application of nitrogen, phosphorus and potassium fertilisers. Plants also respond well to liquid seaweed as a foliage spray applied fortnightly. As soon as the plant flowers, the leaf production slows down, so it is an advantage to nip off flower buds, to encourage further leaf development. If the plant is left to flower, the tip leaves take on a slightly bitter overtone. Because of its gangly growth, plant several together for support. Plant will die if left go to flower, so it should be cut back repeatedly to prevent flowering.

Harvesting: Collect leaves as required, preferably in autumn. They can be dried and powdered.