A shrub native to tropical and subtropical America, whose leaves may be used as a calorie-free substitute for sugar.
Genus Stevia, family Compositae, in particular S. rebaudiana
- ‘A small, green plant, native to Paraguay, stevia's leaves have a nectar-like taste that can be 30 times sweeter than sugar, depending upon the quality of the leaf.’
- ‘To sweeten foods and beverages, Nelson suggests using the natural, calorie-free herb stevia.’
- ‘Stevia comes directly from the stevia that is grown and used in South America, most notably in Brazil and Paraguay as well as many other countries including Japan.’
- ‘According to FDA officials, the herb stevia can be ‘adulterated’ merely by being in the presence of information that reveals its sweetening property.’
- ‘The area where we're working is full of newly-planted yucca, papayas, sweet potatoes, and herbs like marjoram and stevia as ground cover.’
Modern Latin (genus name), named after Pedro Jaime Esteve (1500–66), Spanish physician and botanist.