I've never heard it called 'sweet honey leaf' before. It's sweet, but nothing 'honey' about it at all! I've been growing it for many years. It can be a bit cantankerous until you get the measure of it! It can die down in perfect conditions for no reason at all just to spite you, and then it will surprise you and come back anything up to a year later, totally out of the blue. It will always die down if you allow it to flower - I've learned to remove the flowers the instant I notice any. The seeds are notoriously unreliable, with only about 1% of them being viable, and they must be sown very fresh. You're best to buy an established plant for that reason. I have never had much success with taking cuttings, though it can in theory be propagated that way.

It is a truly unique plant, with no known relatives. It is endangered in its original habitat (Paraguay), but it extensively cultivated, especially in Japan. It is one of the most heavily-researched herbs on the planet, and though scientists have been trying to kill off laboratory mice with it for years, they can't seem to manage it! It has been the subject of much controversy, especially in America where it was banned for a while. It was simply a matter of the FDA and Big Business wanting control over it and the Opposition coming up with some wild and woolly tales to try and get in on the act. If you want a giggle over Bureacracy Gone Mad, it's worth chasing up the story.

Actually, I'm not keen on the taste at all - it has a sort of earthy aftertaste I find unpleasant, but some people like it. I keep it more as a novelty herb than anything else, and I harvest it and give it in powdered form to a friend who uses it occasionally.

It is NOT to be considered a straight substitute for sugar, however. It doesn't dissolve in water like sugar so no good for meringues etc, and in things like jams it doesn't 'jell' or turn into toffee. It's more of a 'flavour additive' that gives sweetness.

It can be added to baked goods (cakes etc) for sweetness, but your standard recipes won't taste quite the same. And you might end up with a green flecks through your dish if you use the leaves or leaf powder, much like parsley to look at!

Here's how to use it. Remember that the sweetness level is different, depending on variables such as when it's harvested, where it's grown, climate and soil conditions etc. It can be anything from 6-600 times sweeter than sugar, taking these variables into account.

Use dried, powdered leaves as a substitute for sugar. One tablespoon of stevia or less is equivalent to about 1 cup sugar. Some people notice a slight after-taste, while others do not. A liquid sweetener is made by pouring 1 litre boiling water over 1 tablespoon dried leaves and leaving to infuse. Refrigerate and use within a few days, or freeze for later. To make a syrup, place 4 teaspoons dried powdered leaves in a saucepan with 2 cups water, simmer slowly for 10-15 minutes. Cool and...

My dear Daisyd

Many thanks for your abundance of information. I am going outside right now to cut off the flowers of my plant !

I am interested in this plant, as we dont use sugar in my house, and I am on the lookout for alternative sweetners. Its tricky. So I will give this plant a go.

I have some seeds, so I will give germination a go. It might be useful to examinine the environment in Paraguay as a key to germination conditions.

Your level of herbal information is outstanding. You are a real asset to this forum.

I am going to have a green tea to celebrate my newfound information about Stevia, thats after I cut the flowers of the plant first !

All the best...Popi

Try White Tea! My latest fad, but I limit myself to 2 cups per day, doctor's reluctant compromise!

Before sowing your stevia seeds, check this out first.

Propagate by seeds or by tip cuttings taken in summer, or root division in spring. Seeds are notoriously infertile and slow to germinate. Flowering usually occurs 54-104 days after transplanting. The plant is climatically suited to from temperate to sub-tropical climates where temperatures range between 21-43°C, with an average of 24°C, but it will also grow in the tropics, where it prefers shade; and will also grow in cold climates with winter protection. Plants in the ground have been noted to take minimal frosts. It is a somewhat temperamental plant, and may be slow to grow at first. Even in ideal conditions, it is not uncommon for plants to die suddenly or to lose its leaves. As long as the roots are alive, the plant may regrow. Poor, loose, well drained soil is recommended, and that the plants be well-mulched so that surface feeder roots do not dry out. For gardeners in cold climates it is recommended that plants be started in large pots so that the pot can be moved to a warm verandah in winter. In cold climates, the plant may go dormant to the ground. As stevia does not over-winter outdoors in freezing conditions, the roots are lifted in autumn and stored indoors in perlite or sand and then set outside again in spring. Stevia requires regular watering in dry periods, but has poor tolerance to long waterlogging, or to saline water or soils. In its natural habitat the plant occurs naturally on acid soils of 4-5 pH, but will grow well on soils up to 9 pH. Leaf yields can be increased with a moderate application of nitrogen, phosphorus and potassium fertilisers. Plants also respond well to liquid seaweed as a foliage spray applied fortnightly. As soon as the plant flowers, the leaf production slows down, so it is an advantage to nip off flower buds, to encourage further leaf development. If the plant is left to flower, the tip leaves take on a slightly bitter overtone. Because of its gangly growth, plant several together for support. Plant will die if left go to flower, so it should be cut back repeatedly to prevent flowering.

Harvesting: Collect leaves as required, preferably in autumn. They can be dried and powdered.

What color is the under neath of the stevia leaf? Is it purple?