HERBALPEDIA STEVIA

Stevia rebaudiana [STEV-ee-uh re-bawd-ee-AH-nuh] Family: Compositae Names: Sweet Leaf of Paraguay, honey grass, honey-yerba, Rebaudi’s stevia, sweet plant (of Paraguay), sugar leaf; Stévia Description: Stevia is a slender, perennial herb with semi-woody, weak stems. In cultivation, the plants are much more vigorous than natural populations and may exceed 3 feet in height. Branching and tillering of cultivated plants are also relatively profuse. In its native area, purple and white flowers are produced in December and January. Shoots usually die after maturing, or are killed by frost, with new growth arising by tillering at the base of the plant. Indigenous to the highland regions of northeastern Paraguay. Cultivation: Full sun is preferred but not hot weather, making the Pacific Northwest the ideal climate. However Stevia is very adaptable to most areas of the country. In southern states, stevia will require some filtered afternoon

shading. Prefers good garden soil like a cultivated vegetable garden area is best for Stevia. If soil could be “mounded up” into a “raised bed,” this would be even better. Apply a layer of mulch, such as grass clippings, or bark mulch. This will help keep roots cool, preserve water, keeps the leave clean from soil (prevents dirty taste in green powder) and hold down weeds. Avoid weeding around mature stevia plants as their brittle branches are easily broken. Avoid overwatering after transplanting and in winter as houseplant. Keep evenly moist during summer heat. Drip or soaker hose are very effective for summer watering. To fertilize use a balanced, slow release organic fertilizer or manure, which is tilled into the soil before planting, provides the ideal nutrition. Avoid high nitrogen chemical fertilizers, as they produce large leaves with little flavor. Stevia (and most other herbs) produce limited quantities of oils or “flavor chemicals” (in the case of stevia it is glycocides) for the expanding leaves. Simply stated, large, nitrogen filled, quickly grown leaves produce a diluted sweet flavor, “spread out” over the leaf. The harvested dry leaves reflect a reduced sweetness as well. Stevia grows best in cooler summer weather, after and before danger of frost. Plant outside early spring in vegetable garden after danger of frost. Methods which allow a gardener to plant earlier, such as tunnels, hot caps, and such, are very beneficial. Pinch tips out about every 3-4 weeks for first 12 months. This will encourage side branching which will create a bushier plant, that is not spindly. With the last pinching, (about 1-2 months after planting) mulch plants with bark or straw. Water and fertilize as you would a vegetable garden. Harvest entire plant as flower buds appear. Harvest only in the morning for

highest glycoside /sugar content, whether pinching tips or entire plants. The full harvest will occur in late September or early October. Because it is a member of the “Aster” family, once flowering has begun, not a single normal leaf will be produced. Removing flower heads is not effective. Failure to harvest plants before several flowers have opened, will allow these flowers to impart a bitter/dirty flavor to the leaves. Harvesting is done by cutting the entire plant at the base. With a rubber band, tie loose branches together and hang upside down to dry under warm, dark, drafty conditions for 2-4 days. Avoid using food dehydrators or open oven doors as this will also tend to cause a bitter flavor. “Rake” fingers through branches to remove crisp-dry leaves. Remove any small branches and grind leaves into powder using an electric coffee grinder for 25-30 seconds. Food processors are not as effective because of their slow RPMs. Store green powder in “Mason” jars, “Zip-lock” baggies etc. Dried green stevia powder will last almost indefinitely or at least until the next harvest. History: It was Antonio Bertoni who first discovered Stevia in 1887. Originally considered a part of the daisy family, it was reassigned to the chrysanthemum (Asteraceae) family in the Eupatorieae Tribe in 1905. Bertoni learned of the herb and its curious sweetening properties form the Guarani Paraguayan Indians, Mestizos and others who had used it to sweeten bitter beverages, particularly maté. Stevia was known locally as Caaí-ehe or Kaaíhe-E which can be translated as "sweet-herb" or "honeyleaf.." By the turn of the century, it was well-known and widely used by herbalists in Paraguay as a sweetener in teas. By 1901, a man named C. Gosling, who was the British Consul at Asuncion, was able to write: This plant, which has been known to the Indians (Guarani) for a hundred years or more and whose secret has as usual been so faithfully guarded by them, grows in the Highlands of Amambai and near the source of the River Monday. The leaves are small and the flower

still more diminutive, and the Indians call it Caaí-ehe, meaning sweet herb, because of its sweetness, a few leaves being sufficient to sweeten a strong cup of tea, giving also a pleasant aromatic flavor. In an article entitled "Composition of Empatorium Rebaudiana (Stevia)" written for the June 1909 edition of Chemist and Druggist, Karl Dieterich wrote that the sweet plant of Paraguay, also known as honey yerba, is used in an area where it is found to sweeten maté. He also noted that the species had been successfully cultivated in Paraguay by 1909. Two French chemists named Bridel and Lavieille began to unravel the secret of Stevia in 1931 with exploratory extraction work on Stevia Rebaudiana leaves. Their research yielded a pure white crystalline compound which they named "Stevioside" which was recovered at a six percent yield. They found this substance to be 300 times sweeter than table sugar and without apparent toxic effects in various experimental animals. In 1941, because of the scarcity of sugar and other sweeteners in England due to the German submarine blockade, a substitute sweetener was sought out which could be cultivated in the British Isles. The Director of the Royal Botanical Gardens at Kew commissioned an R. Melville to research Stevia as a likely possibility. Melvilleís report shows that he believed Stevia rebaudiana could be just the substitute for which they were looking. Melville reported: (That the leaves of Stevia) have long been used by the native of Paraguay for sweetening their maté and as a general sweetening agent. Their use has been suggested for sweetening beer, tobacco and instead of sugar in drinks for hot climates. Later, the possibility of employing the leaves or the extracted sweet principals was considered for sweetening foods...Two or Three leaves are enough to sweeten a cup of tea or coffee. From its humble and relatively obscure "discovery" in Paraguay at the turn of the century, Stevia has blossomed into a major export crop and is now cultivated in over a dozen countries worldwide.

Properties: Natural sweetener, Hypoglycemic, Hypotensive, Antifungal Constituents: Aluminum, Ascorbic-acid, Betacarotene, Calcium, Chromium, Cobalt, Dulcosides, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Protein, Rebaudiosides, Riboflavin, Selenium, Silicon, Sodium, Steviol, Stevioside, Thiamin, Zinc Nutrition: Whereas the raw herbal form of Stevia contains nearly 100 identified phytonutrients and volatile oils, Stevia extracts contain negligible nutritive benefits. Medicinal Uses: Stevia has been used by the native South Americans to treat diabetes, because of its ability to lower the blood sugar level. They also use it to treat high blood pressure. Paraguayan Matto Grosso Indian tribes use stevia as an oral contraceptive. The women drink a daily decoction in water of powdered leaves and stems to achieve this purpose. This activity of the plant remains a controversial issue. The suggestion is that the antifertility effect is due to certain flavonoids and their monoglycosides, and not to stevioside. Cosmetic Uses: Stevia face masque/stevia liquid Green stevia powder Brew like coffee liquid - refrigerate leftover paste in coffee filter: Mix with extra virgin olive oil. I keep it in the fridge. When this is smoothed on the skin, it is like a cool breeze blowing on your face. Let it dry. When it has dried, rinse off. Your face will feel smooth and soft. Culinary Uses: Stevia usage is even more widespread with nearly every industrialized country now consuming a portion of the world’s Stevia crop. It is estimated that 650700 tons of dried Stevia rebaudiana plants were used in 1981 to make Stevioside extracts. The

largest user remains Japan which began cultivating Stevia plants in hothouses in 1954. When the Japanese government banned certain artificial sweeteners due to health concerns in the late sixties, the use of Stevia as a natural alternative increased dramatically. Stevia’s usage has also increased due to the health concerns of Japanese consumers toward sucrose, related to dental caries, obesity and diabetes. By 1987, a total of 1700 metric tons of Stevia leaves were harvested to yield an estimated 190 tons of Stevioside extract. By 1988, extracts of Stevia had captured 41%, by value, of the Japanese high-potency sweetener market. Most of this material was processed through eleven major Stevia manufacturers who have collectively formed the Stevia Association of Japan. Japanese food processors use Stevia in a wide variety of applications. The major usage is surprisingly with salty foods where Stevioside has been shown to suppress the pungency of sodium chloride. This combination is common to the Japanese diet in such foods as pickled vegetables, dried seafoods, soy sauce and miso products. It is also used in beverages, including (until recently) the Japanese version of Diet Coke. Stevia has also been used in candies and gums, baked goods and cereals, yogurt and ice cream, ciders and teas, and toothpastes and mouthwashes. Of course, a significant portion of Japanese Stevia is consumed directly as a tabletop sweetener. The Japanese have also pioneered the purification of Stevia extracts into other sweet-tasting glycosides besides Stevioside. These include: Rebaudiosides A, B, C, D, and E; Dulcoside A Steviolbioside. Rebaudioside A and E are particularly noteworthy since they have a more refined sweet taste than Stevioside with less of the characteristic bitter aftertaste. Many "recipes" and extractive processes for Stevia glycosides have been patented in Japan as well as combinations of Stevia with other natural and synthetic sweeteners. One common combination of sweeteners is Stevioside with the licorice

extract, glycyrrhizin, which results in the improved taste qualities of both sweeteners. Food technologists in Japan have also discovered a great deal of important information relative to Stevia’s application in food processing. First of all, Stevioside and other extracts of Stevia are relatively stable during heat processing in comparison to other natural and synthetic supersweeteners. One study in 1977, showed very low decomposition levels in a variety of pH conditions when Stevioside was heated to 100 degrees for up to twenty-four hours. It has also been shown that Stevia extracts are non-fermenting and do not contribute to the browning reaction of cooked or baked goods as do many natural sweeteners. Another advantage of Stevia is that it does not form precipitates in an acid solution, making it a compatible sweetener for carbonated soft drinks. Finally, many formulations and mixtures of Stevia extracts have been developed in order to highlight specific tastes profiles such as a product developed for frozen desserts which require light but steady sweetness. In this and many other industrial applications, Stevia extracts and Steviodes have show themselves to be versatile sweetening ingredients. Stevioside has also been approved as a food additive in South Korea and is widely available in China, Taiwan and Malaysia. In China, teas are made from the Stevia leaves which are recommended " for increasing the appetite, as a digestant for losing weight, for keeping young and as a sweet tasting lowcaloric tea." In Paraguay and Brazil, Stevia is widely touted as a remedy for diabetes, although current scientific evidence does not adequately support this claim. It is also used extensively in black teas and herbal teas as well as other food applications. Once again, a significant portion in these countries as a tabletop sweetener. When the re-emergence of Stevia into the U.S. market, numerous possibilities exist for the development of Stevia food products. However, the hurdle of obtaining GRAS status for Stevia as a food additive remains a formidable one. The health

food industry has been striving to overcome this hurdle since 1991 when a Stevia Committee was formed under the auspices of the American Herbal Products Association. Thus far, despite of tremendous amount of scientific research and documentation, the FDA has not accepted the filing of the Stevia GRAS petition. If the petition is accepted, several of the U.S. food giants are waiting in the wings to exploit the marketing potential of this allnatural, low-calorie, sugar-free supersweetener. One rumor has it that a U.S.-based company which markets a competitive synthetic product is already purchasing Stevia fields in Southern Ontario. If this is true, the floodgates may be ready to open, based on the surge of public opinion and scientific evidence supporting Stevia. The limitations in using stevia; 1.Can not provide the bulk of white sugar, as in sugar cookies 2. Stevia will also not activate yeast 3. Stevia will not brown like sugar which caramelizes so meringues and caramel may be difficult to make 4. Stevia will not counteract the acidity in tomatoes. 5. The flavor is not the same as sugar. It is as different as Aspertane (Nutri-Sweet™) is to sugar. Not everyone likes this flavor. However you can at least reduce your white sugar intake by substituting part of the sugar with stevia. For example if recipe calls for 2 cups white granular sugar, use only 1 cup white sugar and 1-2 Tbsp green stevia powder for a lower calorie dessert. - Although the stevioside chemical is 300 times sweeter than sugar, dried stevia leaf is “only” 10 times. - Stevia contains about 1/10th calorie per leaf. One dry leaf will sweeten a cup of tea. However, one should “sweeten to taste”. Stevia extracts do not raise blood sugar levels. - A liquid sweetener can be made by adding 1 Tbsp per 1 cup boiling water, strain through coffee filter and keep in refrigerator for up to 2

weeks. -Since Stevia does not break down when it is heated, it can be used in foods that are baked or cooked. How to Use: Dried Leaves: Steep 1 teaspoon of dried leaves in 1 cup boiling water for 5 minutes. Cool, strain and refrigerate the sweet liquid. Liquid Sweetener: Two drops liquid = 1 teaspoon sugar in sweetness when made from dried leaves or powder. Some prepared liquids may vary. Experiment with a few drops at a time to determine your personal preference. Keeping in mind that results may vary depending on the brand and grade of Stevia used, here are some recipe equivalencies: Stevia Powder (Green): 8 - 10 times sweeter than sugar 1 Cup of sugar = 1½ to 2 Tablespoons of Stevia Stevia Extract Powder (White): 200 - 300 times sweeter than sugar 1 Cup of sugar = ¼ teaspoon of Stevia Extract

Recipes: Hot Breakfast Porridge Makes 2 large bowls or 4 smaller servings 2 cups water 1 cup quinoa flakes ¼ tsp. sea salt 1 tsp. cinnamon 12 drops stevia liquid concentrate 1 Tbs. butter or coconut oil 2 tsp. vanilla flavoring 1 tsp. flax seed oil (optional but very healthy) Bring water to boil in a 1-quart saucepan over medium-high heat. Add next five ingredients. Cover and reduce heat to very low. Simmer for 10 minutes. Remove from heat and allow to cool slightly before adding vanilla flavoring and flax seed oil. Lemon Ice Cream ½ tsp Stevia Extract Powder OR 1½

to 2

teaspoons Green Stevia Powder 1 cup milk, skim or whole 1 cup whipping cream ¼ cup fresh lemon juice 1/8 teaspoon lemon extract Combine stevia, milk, and cream in a small, deep mixing bowl. Stir to dissolve stevia. Cover with plastic wrap and freeze 1 or 2 hours until solid around the edges. Remove from freezer. Add lemon juice and extract. Beat thoroughly and replace the plastic wrap. Return to freezer. After 2 hours beat again. Freeze some more until consistency is firm but still soft enough to dip. This entire process requires about 6 hours and very little effort. For leftovers, remove from freezer about 1/2 hour before serving to allow for softening. Whip again if desired. Variations: The amount of stevia and lemon extract can be varied according to taste. Equal amounts of lemon extract and vanilla extract can be used. In place of dairy milk use soymilk. Fresh Lemonade Yields 2 quarts ¾ cup fresh lemon juice (juice from about 3 lemons) 1 teaspoon Stevia Extract Powder 7¼ cups water Place the lemon juice and stevia in a 2 quart glass jar. Shake briefly to dissolve the stevia. Add water and stir. Cover and refrigerate. This beverage is usually served chilled. It is also delicious at room temperature. Adjust the amount of lemon juice and stevia as desired. Variations: To serve over ice, reduce the water to 6 cups. Grandma’s Apple Pie Yields a 9 inch pie A topping of Whipped Cream (see index) is a nice touch. Pastry for a 9 inch, 2 crust pie 6 cups peeled and thinly sliced pie apples such as Jonathan or Winesap. 1 or 2 teaspoons fresh lemon juice 1½ tsp Stevia Extract Powder 2 to 3 tablespoons whole wheat pastry flour

¼ tsp nutmeg 1 teaspoon cinnamon Dash of cloves or allspice 2 Tbsp butter Fit bottom pastry into a pie dish. In a large mixing bowl sprinkle lemon juice over apples and stir to mix. Using a cup or small bowl stir together stevia, flour, nutmeg, cinnamon, and cloves or allspice. Sprinkle spice mixture over apples and carefully stir to coat apples. Pile apples into crust. Dot with butter. With water, moisten the outer rim of the lower crust. Place upper crust on pie and crimp edges together. Slit top of pie to allow steam to escape. Place on a cookie sheet. Bake at 350 degrees in a preheated oven for 55 to 60 minutes. Aluminum foil can be placed over the pie during the last 15 minutes to prevent overbrowning. Cool on a rack, cover and leave at room temperature overnight or refrigerate if you like. This pie is delicious at any temperature. Banana Bread 2 eggs or egg substitutes 2/3 C. Butter, melted 1 C. mashed bananas (about two) 1/3 C. Milk 1 tsp. vanilla 2½ C. whole wheat flour 1 tsp. baking soda ½ tsp. salt 1 tsp. stevia ½ C. chopped nuts Preheat oven to 350. Combine eggs, butter, bananas, milk and vanilla. In another bowl combine the rest of the ingredients. Add banana mixture to dry ingredients. Mix until moistened. Pour into greased 9x5 loaf pan. Bake about 1 hour. Cream Cheese Orange Pie Crust: 10 Graham Crackers ½ tsp Green Stevia Powder 1 cube butter, or margarine (melted) Filling: 1 Cup heavy whipping cream 1 8oz package cream cheese (softened)

½ tsp green stevia powder ½ tsp pure vanilla extract ¼ tsp Orange flavoring 1 11oz can mandarin oranges (drained) Crust: Crush graham crackers, place in an 8" pie plate, add stevia powder and mix well. Add butter or margarine and blend with a fork. Press evenly in sides and bottom of pan. Refrigerate while preparing the filling. Filling: In a small mixing bowl, whip heavy whipping cream at high speed of electric mixer until light and fluffy. In separate, larger mixing bowl, whip cream cheese until light and fluffy. Add stevia powder, vanilla, and orange flavoring. Mix at low speed until well blended. Fold in prepared whipping cream until well blended. Spoon into prepared pie crust. Top with mandarin oranges. Variations: Leave out orange flavoring and stir in a can of crushed pineapple (drained) before pouring into crust. Leave off the oranges. Add 1/4 teaspoon coconut flavoring for a "Pina Colada" flavor. This is a very creamy pie and refrigerates well. Sugar-Free Raspberry Jam 1¾ ounce packet no-sugar-needed pectin ¾ cup cold water 2½or 3 cups of raspberries (fresh or frozen) ½ Tbsp stevia Several shakes each of cinnamon and ground cloves Mash raspberries by hand or by food processor. 2.In small saucepan, combine pectin and water. Over medium heat, bring to a boil and boil for 1 minute, stirring constantly. Add to raspberries and stir for 1 minute. Add stevia, cinnamon and cloves and stir for 2 minutes. 3.Fill jars to 1/2 inch from the top. Seal and let stand at room temperature until firm (several hours). Refrigerate until chilled, or place jam in freezer. Chocolate Chip Cookies YIELD: About 4 dozen 2 cups all-purpose flour ¾ teaspoon sea salt ¾ teaspoon baking powder 1 egg

½ teaspoon white stevia powder 1 teaspoon vanilla flavoring 1 cup salted butter, softened 1¼ cups chocolate chips Preheat the oven to 350 F. Lightly grease a cookie sheet and set aside.* In a medium mixing bowl, sift together the flour, salt, and baking powder, and set aside. Place the egg, stevia, and vanilla in a large mixing bowl, and beat well with a wooden spoon or an electric hand-held mixer. Slowly add the butter, continuing to beat until the mixture is smooth and creamy. Add the flour mixture to the butter mixture, ½ cup at a time, stirring well with a wooden spoon after each addition. Fold in the chocolate chips. Drop heaping teaspoons of batter on the cookie sheet, about 2 inches apart. Bake for 20 to 25 minutes, or until the cookies are golden brown.

1 Tbsp. licorice root 1 qt. purified water 2-3 tsp. dried Stevia leaf -OR3-4 Stevia teabags 2 qts. carbonated water Simmer the sarsaparilla and licorice root in the quart of water for about 45 minutes. DO NOT BOIL -- it brings out bitter principles. Add the Stevia leaf or teabags and simmer for 15 minutes longer. Strain the plant material and return the pan to the burner. Simmer on very low until liquid is reduced to half. Remove from heat and strain through a cheesecloth. Will be left with about 12 ounces of concentrate. Chill in refrigerator. Add two ounces of concentrate to 10-12 ounces carbonated water. Add Stevia extract to taste, if more sweetener is desired. Yield: About 6 large glasses

* Instead of greasing a cookie sheet, you can cover it with parchment paper, which makes for quick and easy cleanup.

Fudgy Brownies Yields 16 brownies Fudge type moist carob cookie bars. 1 cup unsweetened carob chips ½ cup butter ½ cup plus I tablespoon whole wheat pastry flour 1 teaspoon Stevia Extract Powder OR 3 teaspoons Green Stevia Powder ¼ tsp cinnamon shake each of nutmeg and allspice 1 teaspoon baking soda 2 eggs lightly beaten 2 teaspoons vanilla extract ½ teaspoon black walnut flavoring 4 tablespoons plain low tat yogurt OR 3 tablespoons soymilk ½ cup roiled oats, lightly chopped in a blender. ½ cup chopped walnuts Oil a 9 inch square baking pan. Place chips and butter in a double boiler pan over boiling water. Turn heat to, medium low. Stir occasionally and heat to melt most of the chips. While chips are melting, mix flour, stevia, spices, and baking soda in a medium bowl. In a second bowl, combine eggs, extracts, and yogurt. Add chopped oats and set aside 15 minutes. Remove carob mixture from beat.

Blueberry Muffins Heat oven to 400F. In bowl, combine: 2 cups unbleached, all purpose flour 1¼ teaspoon Stevia Plus 1 Tablespoon baking powder ½ teaspoon salt Combine thoroughly. In separate bowl, combine: 2 large eggs 1 cup milk ¼ cup canola oil ¾ cup fresh blueberries, rinsed, drained and patted dry Gradually mix moist into dry ingredients. Spoon into greased muffin tins. Bake 20 minutes or until a toothpick inserted in the center comes out clean. Remove immediately from muffin tins and let cool on wire rack. Enjoy. Makes 8+ muffins, depending on size. Root Beer 3 Tbsp. sarsaparilla root (about ½ oz)

Quickly stir in dry ingredients and egg mixture. Turn into the prepared pan. Sprinkle walnuts over the surface and press in lightly with a spatula. Bake in a 325F preheated oven for, 16 to 19 minutes. Brownies should pull away from the sides of the pan. Do not overcook. Cool on a wire rack. Cut into squares. Variation: For a drier bar, add an additional 2 tablespoons flour. Blueberry Spice Jam 2½ pint blueberries 1 Tbsp lemon juice ½ tsp nutmeg or cinnamon 2¾ tsp stevia concentrate powder ¾ cup water 1¾ oz powdered pectin Instructions: Thoroughly crush blueberries. Add remaining ingredients and bring to a boil while stirring. Boil fully for one minute, stirring constantly. Remove from heat and skim off foam. Put in sterile jars. References: Culinary Herbs, Ernest Small, NRC Research Press, 1997; ISBN: 0-660-16668-2 The Secret of Stevia, David Richard, 1996, Blue Heron Press) Resources: Companion Plants, www.companionplants.com plants Crimson Sage, http://www.crimson-sage.com Plants Herbal Advantage, www.herbaladvantage.com plants, powder, extract HERBALPEDIA™ is brought to you by The Herb Growing & Marketing Network, PO Box 245, Silver Spring, PA 17575-0245; 717393-3295; FAX: 717-393-9261; email: [email protected] URL: http://www.herbalpedia.com Editor: Maureen Rogers. Copyright 2006. All rights reserved. Material herein is derived from journals, textbooks, etc. THGMN cannot be held responsible for the validity of the information contained in any reference noted herein, for the misuse of information or any adverse effects by use of any stated material presented.