This popular book, now in its third edition, introduces the herb Stevia as a natural, sugar-free, no-calorie sweetener. Includes history, botany, pharmacology, usage, information, recipes, question and answers, growing information and more!
Barnes & Noble.com
Vital Health Publishing
There are nearly 300 species of the Stevia family scattered over the region extending from the Southwestern United States to northern Argentina. Of these, only one - Stevia Rebaudiana - contains the secret of steviosides which make it the sweetest herb in the world.
Chapters of the book discuss Stevia's history and historical usage, its botany, horticultural care and pharmacology, and its current usage in its native Paraguay, in Japan, and around the world. In addition, it tells you how to use the leaves, the powder and the extract in your home, and it answers the most commonly asked questions about Stevia.
From its humble and relatively obscure "discovery" in Paraguay at the turn of century, Stevia has blossomed into a major export crop and is now cultivated in over a dozen countries world-wide. 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 650-700 metric tonnes of dried stevia leaves were used in 1981 to make stevioside extracts...
Stevia has 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.