DESCRIPTION:

Stevia rebaudiana is a perennial plant originally native to the area of the Amambai mountain range between Paraguay and Brazil. For hundreds of years, the indigenous people of South America have used Stevia as a medicinal plant and for preparing food and drinks. It wasn’t until 1887 that Moisés Bertoni, a natural scientist, “discovered” this plant, making this knowledge accessible to the rest of the world. From then on, the main interest focused on its sweet components, the steviol glycosides (also called diterpene glycosides). They are 300 times sweeter than sugar but contain zero calories.

CULTIVATION:

Sowing should ideally take place in seed trays or small flower pots. Simply press the seeds lightly onto moist sowing substrate (e.g., seed-starting soil, potting soil, or coco coir). Do not cover with soil, as Stevia is a light germinator. Moisten the soil well, then cover the tray with foil or glass, leaving a small gap for ventilation. It is important to maintain a germination temperature of at least 22°C. Placed in a bright and warm spot (such as a windowsill), the first seedlings often emerge after just 10 days. The germination rate of the seeds is around 15%. Each individual small plant is then pricked out (transplanted) into its own pot. Since the Stevia plant loves light and warmth, a sunny spot—for example, on a balcony or patio—is ideal. It is important that the plant is given a pot of sufficient size (approx. 16 to 18 cm in diameter) so that it can properly develop its storage roots.

Please note:

This is a natural product. Therefore, we generally cannot assume a sprouting or germination guarantee for seeds, as the conditions under which sowing was carried out by the customer cannot be assessed or influenced by us.