Socfindo Conservation

Sweetleaf

Stevia rebaudiana (Bertoni) Bertoni

Asteraceae

Location in our garden

Sweetleaf 1Sweetleaf 2Sweetleaf 3

Overview

The plant is native to South America and is now cultivated widely around the world for its sweetener properties.

Vernacular Names

Sweetleaf, stevia, honey leaf, sweet herb (English)

Agroecology

Sweetleaf is an easily grown semi-humid subtropical plant species. the plant thrives in red and sandy loam soil with 6.5-7.5 pH range. 

 

Morphology

  • Roots - taproot.
  • Stems - erect, perennial herbaceous.
  • Leaves - small, simple, opposite, alternate, sessile.
  • Flowers - small and white, petals are grouped in terminal or axillary racemes.

Cultivation

Sweetleaf seed propagation is possible but low in germination. Thus cutting may also be used as well as tissue culture.

Chemical Constituents

Steviol glycosides are the compound that made sweetleaf potential as a sugar substitute. The plant species also contain amino acids, fatty acids, diterpenes, flavonoids, phenolic compounds, crude fiber, phytosterols, chlorogenic acids, triterpenes, and hydrocarbons. The plant leaves also contain dulcoside, rebaudiosides A-E, and stevioside.

Benefits

  • In Japan, the plant species is used as a sweetener in seafood, soft drinks, and candies.
  • In Brazil and Paraguay, sweetleaf is used as a natural remedy for diabetes
  • Sweetleaf is also has been used to help control weight in obese persons

Simplisia

  • Kering anginkan daun di tampah selama kurang lebih 4 hari.
  • Setelah layu, jemur daun di bawah sinar matahari hingga kering.
  • Haluskan menggunakan blender hingga membentuk bubuk.
  • Simpan dalam wadah tertutup yang bersih pada suhu ruang.

Plant Parts Used

Sweetleaf part 1
Sweetleaf part 2

Traditional Recipes

1. Diabetes

1. 1. Diabetes

  • Seduh 4-6 lembar daun stevia segar dengan 1 gelas air panas. Saring.
  • Minum 1 kali sehari secara teratur.
2. Cairan stevia sebagai pengganti gula

2. 2. Cairan stevia sebagai pengganti gula

  • Masukkan 1 sdt stevia bubuk ke dalam saringan teh dan letakkan di atas gelas tahan panas.
  • Tuangkan air mendidih ke dalam saringan, biarkan mengendap selama 5 menit.
  • Angkat saringan lalu diamkan stevia cair sampai dingin.
  • Masukkan ke dalam botol dan simpan di tempat dingin.
  • Gunakan dengan cara meneteskan.

Reference Sources

  1. Ahmad, J., Khan, I., Blundell, R., Azzopardi, J. and Mahomoodally, M.F., 2020. Stevia rebaudiana Bertoni.: An updated review of its health benefits, industrial applications and safety. Trends in Food Science & Technology, 100, pp.177-189.
  2. Ferreira, C.M. and Handro, W., 1988. Micropropagation of Stevia rebaudiana through leaf explants from adult plants. Planta medica, 54(02), pp.157-160.
  3. Goyal, S.K., Samsher and Goyal, R.K., 2010. Stevia (Stevia rebaudiana) a bio-sweetener: a review. International journal of food sciences and nutrition, 61(1), pp.1-10.
  4. Šic Žlabur, J., Voća, S., Dobričević, N., Ježek, D., Bosiljkov, T. and Brnčić, M., 2013. Stevia rebaudiana Bertoni-A review of nutritional and biochemical properties of natural sweetener. Agriculturae Conspectus Scientificus, 78(1), pp.25-30.
  5. Silva, T.F., Reis, R.V., Chierrito, T.P., Albiero, A.L., Souza, L.A., Goncalves, J.E., Oliveira, A.J. and Goncalves, R.A., 2016. Morpho-anatomical study of Stevia rebaudiana roots grown in vitro and in vivo.
  6. Smitha, G.R. and Umesha, K., 2012. Vegetative propagation of Stevia [Stevia rebaudiana (Bertoni) Hemsl.] through stem cuttings. Journal of Tropical Agriculture, 50(1), pp.72-75.