Stevia Rebaudiana Growth & Cultivation

Stevia the almost inconspicuous perennial shrub, was initially only found on the Amabai Mountains of the Cordilleras Range beside the Brazil-Paraguay border in the northern part of South America.
Covered with irregularly arranged white flowers, the miraculous non-toxic Stevia herb has inherent healing characteristics that stimulated its growth and cultivation in countries across the globe including India, Brazil, Argentina, Japan, China, Paraguay and Ukraine.
Created by nature by fusing an array of naturally occurring elements, Stevia has been used as sweetener for centuries. Chemically known as Stevia Rebaudiana, this herb is composed of an incredible concoction of natural components. The Stevia herb has been cultivated and used in raw leaf structure as well as processed for use as a natural sweetener.
The remarkable Stevia herb is a natural sweetener and requires thorough manual effort along with adequate sunshine and precipitation. Gathered about three to four times a year the Stevia plant’s stem is cut approximately 5 cm above the ground. For commercially producing this natural sweetener the leaf of the Stevia plant is either left to dry in the sun or on dryers using hot air, before Reb A is extracted from the leaf.
Fusing the best of nature’s goodness the Stevia plant’s beneficial properties are distilled to make the completely natural and healthy ‘So Sweet’ natural sweetener.