Stevia is the plant stevia rebaudiana bertoni whose leaves provide ste- viol glycosides, the compounds responsible for the sweet taste of the leaves. it sometimes refers to the sweetener component. see steviol glycosides.Stevia (Stevia rebaudiana) is a perennial, semi-bushy plant which originated in Paraguay. It is robust in nature and is tolerant to a range of climatic and soil conditions. For its growth, the temperature should ideally be between 15°C and30°C, and the pH range between 6.5 and 7.9. It grows to a height of around a meter and bears white flowers. Cultivated stevia needs regular irrigation and fertilization. The leaves of stevia produce an extract called stevioside, which contains crystalline diterpens glycosides. Stevioside is a non-caloric, non-fermentable, non-discoloring natural sweetener. It is more than 200 times sweeter than sucrose. The leaves are ready for collection about 4 months after transplanting. The quantity and quality of stevioside is best just prior to flowering. In addition, the leaves have been tested to contain Vitamin C, beta carotine and fiber. Once the plant matures, the leaves can be plucked every month. Stevia is prescribed in diets tailored for diabetics and over-weight patients.