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Dear Publishers,
Please feel free to publish the following article (in its entirety) in your publications as long as the bio at the end of the article is included and the link is made active at websites and if possible, in newsletters. Please do not make changes without permission. A courtesy copy of the publication this article is included in would be appreciated; my e-mail is Plantldy98@aol.com
Stevia the Sweetener Herb
by Monica Resinger
While shopping for vegetable garden plants at our local home store last night, I was elated to find the sweetener herb Stevia! After we got home, I picked a leaf, took a nibble and was shocked at how sweet it really was. In an effort to learn a little more about this plant, I did a web search and will share with you what I learned.
Stevia Rebaudiana is a small perennial shrub which belongs to the Chrysanthemum family. This plant is the only known species that has the ability to sweeten. Stevia in its natural herb form is 10 to 15 times sweeter than granulated sugar. Here are some wonderful benefits of using Stevia:
~It's diabetic safe ~It's calorie free ~It does not adversely affect blood sugar ~It is non toxic ~Inhibits the formation of cavities and plaque ~It can be used for cooking
Growing it: It's best to start with plants because it is difficult to grow from seed. Young Stevia plants are sensitive to low temperatures, so don't plant it out until danger of frost is gone and soil temperature is in the 50's or 60's. They should be planted 18 inches apart. They grow to about 30 inches tall and 18 inches wide. It likes a rich soil and its feeder roots are near the soil surface, so adding a mulch of compost is a good idea. Stevia roots are sensitive to excessive moisture, so be sure the soil drains easily. It is a perennial, but the plant is sensitive to frost, so don't leave it outside through the fall and winter months if your area gets frosts.
©, 2000, Monica Resinger
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