I harvested some stevia (stevia rebaudiana) from my garden today. This is my third summer growing it and I’ve been meaning to share my experience with this amazing plant. I first learned about stevia many years ago while visiting Logee’s. An employee was growing some in one of the back greenhouses and brought a few sampling leaves up to the woman working the register. I was offered a taste, and having never heard of the plant before, I was completely surprised and delighted by the explosion of sweetness that hit my tongue. At that time stevia seeds or starter plants were still very difficult to find, because it wasn’t until december 2008 that the Food and Drug Administration gave stevia the Generally Recognized As Safe (GRAS) approval. Today it’s not uncommon to find it among other herbs at greenhouse nurseries in the early spring. It’s sometimes labeled “sweet leaf”.
Stevia is a small perennial shrub that belongs to the Chrysanthemum family and is native to Paraguay. The leaves contain two “glycoside” molecules, steioside and Rebiana (rebaudioside A), which can be up to 300 times sweeter than table sugar (it varies from plant to plant). Stevia is virtually non-caloric and has a zero glycemic index, which means it has no effect on blood sugar levels. The leaves can be used whole or in ground form in food and beverages. I sometimes add fresh leaves to my tea. Otherwise I cut and dry the stocks, then pick and grind the leaves into a powder to use for baking projects in place of sugar. Many stevia recipes can now be found online. Because it is so sweet, I only use very small amounts at a time. The stevia I grow in a small pot in my container garden over one summer will yield enough powder to last me more than a year. In this project, less is always more.
Powdered stevia from last year’s harvest. A little bit goes such a long way!
Hearty Jumble Cookies made with only 1.5 teaspoons of homegrown stevia powder. These gooey treats are gluten-free, dairy-free, and of course trash-free. All the ingredients were obtained without packaging. As with most of the recipes I post, this one is very simple and pretty loose. There’s plenty of room for experimentation and substitution…
2 cups rolled oats
1 large apple, finely-diced
1 cup of raisins or currants
1 cup of nut butter (your choice)
1 cup pecans (or any nut)
1/4 cup canola oil
1 cup carob chips or chocolate chips
2 whole eggs
1 cup water
2.5 tsp stevia powder
Combine rolled oats, eggs, water and oil in a mixing bowl. Stir in nut butter and remaining ingredients. Form into balls and place onto an oiled cookie sheet. Bake at 350 degrees for 10-12 minutes. Enjoy them warm out of the oven, room temperature, or fridge chilled.