Stevia (Candyleaf)

Stevia is a genus of about 240 species of herbs and shrubs in the sunflower family (Asteraceae), native to subtropical and tropical regions from the western United States to South America. The genus was named after the Spanish botanist and physician Pedro Jaime Esteve. While the genus is large and diverse, it is most widely known for a single species, Stevia rebaudiana, whose leaves are the source of a popular high-potency, zero-calorie sweetener. [1] [2] The plants in the Stevia genus are typically tender perennials, growing to a height of 1 to 2.5 feet. They feature slender, branching stems and aromatic, oblong leaves that are about an inch long. The leaves of Stevia rebaudiana contain sweet-tasting compounds called steviol glycosides, which can be 200-300 times sweeter than table sugar. The plants produce small, white flowers, but it is the leaves that are primarily harvested for their sweetness. [3] [4] The most significant use of Stevia is as a natural sweetener and sugar substitute in a wide variety of food and beverage products. It has been used for centuries by the Guaraní people of Brazil and Paraguay to sweeten teas and medicines. Beyond its use as a sweetener, some traditional medicine practices have used stevia for treating conditions like diabetes and high blood pressure, although more scientific research is needed to confirm these benefits. Its cultivation provides a natural alternative to artificial sweeteners for consumers seeking to reduce their sugar intake. [1] [5] [1] https://en.wikipedia.org/wiki/Stevia_(genus) [2] https://www.britannica.com/plant/stevia-plant [3] https://www.missouribotanicalgarden.org/PlantFinder/PlantFinderDetails.aspx?taxonid=277511 [4] https://pmc.ncbi.nlm.nih.gov/articles/PMC8125113/ [5] https://plants.ces.ncsu.edu/plants/stevia-rebaudiana/