A South American perennial shrub (Stevia rebaudiana), stevia is an herb with small, moderately broad green leaves and reaches approximately 2 feet high at maturity. Stevia leaves are considered to be anywhere between 10 to 300 times sweeter than traditional white sugar, yet they contain neither calories nor carbohydrates.
Though stevia only recently gained publicity in the U.S., it has been used as a sweetener for thousands of years by native Central and South American peoples. For diabetics and dieters alike, stevia is a good alternative to sugar. Stevia also has a mild, bitter, licorice-flavored aftertaste.
While the U.S. did place a trade embargo on stevia in the 1990s because its safety had not been thoroughly proven, it was verified by the FDA that stevia doesn’t present any long-term dangers. According to Andrew Weil, M.D., the director of the Program in Integrative Medicine at the University of Arizona, stevia has endured centuries of human use without any known side effects.
To be used in baking and cooking, stevia leaves must be dried out and ground into a granulated form: a fine white powder. However, you can use stevia leaves as sweeteners for hot drinks by dropping the leaves directly into the beverage. Using stevia leaves in cold drinks doesn’t have the same effect.
Read more: https://www.goodhousekeeping.com/home/gardening/a20705718/growing-stevia/