Botanical Name: Stevia rebaudiana
- English: Sugar leaves,
- Also, known as: Yaa Wann, Bertoni, Caaehe
Habitat: Stevia is indigenous to South America
Harvested: Wild & Cultivated
Parts Used: Leaves
This leaf is a native of Brazil and Paraguay but is currently grown widely in South East Asia and China as a sugar substitute for diabetics, hypoglycemics, and weight-conscious individuals. By weight, it is up to 300 times sweeter than sugar but has virtually no calories.
A perennial herb with erect, somewhat woody branches up to 0.6 m or 2 ft bearing small white florets arranged in few-flowered heads at the tips of the stems. The fruits are small, one-seeded, wind-dispersed achenes. A perennial herb with erect, somewhat woody branches up to 0.6 m or 2 ft bearing small white florets arranged in few-flowered heads at the tips of the stems. The fruits are small, one-seeded, wind-dispersed achenes.
How to use:
The basic method for dried herbs and flower is, take 2-3 tablespoons of dried herb in a cup or teapot. Pour hot water over it and cover it with lid for 10-30 minutes. Hot water is needed to draw out the antioxidants, enzymes, vitamins, flavonoids, and volatile oils from the botanicals. Strain and squeeze out as much as liquid as possible and enjoy!
- You can sweeten your herbal tea with a bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.
- You can make ice cubes or pops by freezing tea in ice trays or pop molds.
You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.
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This information has not been evaluated by Health Canada.
This information is not intended to diagnose, treat, cure, or prevent any disease.