Candyleaf

Short description of the species

Botanical name

Candyleaf

Latin name

Stevia rebaudiana

Family

Asteraceae

Origin

South America

Crop classification

spicy and aromatic plants

Exposure

full sun

Frost resistance

Sensitive to frost/ annual

Optimal growth temperature

warm-loving, 20-30°C

Water requirements

regular, mild irrigation

Soil requirements

Light, well-drained soil

Soil pH

6,0–7,5

Edible part

Steviae folium – stevia leaf

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Interesting

The sweetness of stevia is up to 200-300 times greater than the sweetness of regular sugar, despite the fact that it contains almost no calories.

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Usage

It is used to sweeten various beverages such as teas, lemonades and juices, and in many foods including baked goods, desserts, cereals, yogurts and sauces. Stevia is also often used in low-calorie or diet-oriented products.

Inclusion in the sowing process and fertilization requirements 

It does not tolerate frost, it is grown as an annual plant in Slovakia. 

Track: II. 

Suitable pre-crops: plants for green manure 

Fertilization: Stevia responds well to fertilization with organic fertilizers with a balanced content of nutrients (nitrogen, phosphorus, potassium) and with the addition of micronutrients. 

Varieties: In stevia breeding, factors are combined to develop varieties that are suitable for commercial cultivation and have desirable properties for the food and pharmaceutical industries. The main goal is to increase the content of sweet glycosides, especially rebaudioside A, which has a better taste profile (it is less bitter) than other glycosides, such as stevioside. 

Agricultural cultivation techniques - Stevia can be grown either from seeds or from cuttings. 

Agricultural cultivation techniques - from transplants

Harvesting - Stevia can be harvested as soon as it reaches 40-50 cm and the shoots are cut to about 10-15 cm, another harvest can follow in 2-3 months, depending on the growth. 

Uses: It is used to sweeten various drinks, such as teas, lemonades and juices, and in many foods including pastries, desserts, cereals, yogurts and sauces. Stevia is also often used in low-calorie or diet-oriented products. 

Impact on human health: 

Valuable elements: rebaudioside, stevioside, proteins, carbohydrates, lipids, fiber, oils, vitamins and phenolic compounds 

Phytotherapeutic groups: antidiabetic, antihypertensive, antiphlogistic 

Diseases and pests: Diseases that attack stevia include - alternaria leaf spot (Alternaria alternata), sclerotinia white rot (Sclerotinia sclerotiorum), stevia white rot (Sclerotium rolfsii), septoria leaf spot (Septoria steviae), rhizoctonia rot (Rhizoctonia sp.), fusarium wilt (Fusarium oxysporum). From pests - moth larvae - (Agrotis spp.), aphids (Aphididae), whiteflies (Aleyrodidae), thrips (Thripidae).