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Hello Guest!
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Lemon Balm & Splenda

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Post  countrynaturals 4/13/2019, 9:16 pm

Hubby is struggling with Type II diabetes. We both have a sweet tooth. We have finally adjusted to Splenda and given up all things sugar.

That said, I just discovered lemon balm, and was wondering if I can substitute Splenda for sugar in the sweet recipes or if I would just be wasting my time and effort. Any thoughts?
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Post  AtlantaMarie 4/14/2019, 7:35 am

You can bake with splenda... I've done it. I'd look at their website to see the substitution charts.

But be aware that, just like all the other sugar subs, there are some real concerns on what it can do to your body.

Have you looked at stevia? That would be another good one to add to your lavender & lemon balm to sell...! I got a gallon of dried leaves from just one plant. And I only need a couple for tea, etc.
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Post  countrynaturals 4/14/2019, 9:07 am

AtlantaMarie wrote:

Have you looked at stevia?  That would be another good one to add to your lavender & lemon balm to sell...!  I got a gallon of dried leaves from just one plant.  And I only need a couple for tea, etc.

I wish we liked stevia. Sad We both find it not only "not sweet" but actually bitter. No  We use way too much Splenda, but it's the only thing that works for us, unfortunately. pale  OTOH, you might be right about growing it and selling it. Also, if I had it around to play with, I might find some way to use it. geek
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Post  AtlantaMarie 4/15/2019, 6:47 am

Stevia can taste bitter when you use too much! This is certainly the plant where "a little dab'l do ya," lol!

They're easy to grow ONCE YOU GET THEM GOING. But getting them to sprout from seed is a royal pain...
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Post  countrynaturals 4/15/2019, 10:21 am

AtlantaMarie wrote:Stevia can taste bitter when you use too much!  This is certainly the plant where "a little dab'l do ya," lol!

They're easy to grow ONCE YOU GET THEM GOING.  But getting them to sprout from seed is a royal pain...

I could have picked up a nice, big stevia plant at the college sale for $5, but I passed it by. Grrrr! Lemon Balm & Splenda 671790
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Post  OhioGardener 4/15/2019, 11:08 am

Two years ago, after reading an article about Stevia in Mother Earth News, I bought two plants at the local Home Depot and grew them all summer. I cut them back and harvested the leaves as recommended in the article. We were very happy with the use of the leaves either dried and powdered, or as extract.  But, I followed the article's instructions on over-wintering the plants in the house. Neither plant survived the winter. I haven't tried growing the plants again since then. Maybe people in zones 8 or 9 have better success with the Stevia plants, than those of us in zone 5 or 6.

The Mother Earth article can be found here: All About Growing the Stevia Plant

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Post  sanderson 4/16/2019, 3:06 am

I'm in Zone 9A with winters down to 28*F. Two stevias I bought over-wintered nicely. I made some vodka stevia but a few drops is all it takes or else it makes drinks bitter. I took out one today as I have a big bag of leaves left over from last fall.


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Post  AtlantaMarie 4/16/2019, 7:26 am

Interesting article, OG. Thanks! I hadn't seen that one.

I would make a couple of comments....

1. You should dry herbs at NO MORE than 95F to avoid losing essential oils.

2. On the tincture - I'd leave the dry, crushed leaves in the vodka/everclear/whatever for a MINIMUM of a week, shaking twice/day. But that's me...

I also noticed that one of the links led to instructions on making extract. I'll have to try that... :-)
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Post  countrynaturals 4/16/2019, 11:58 am

Can Splenda be mixed with stevia to give a sweeter result than stevia alone, without the stevia bitterness?
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Post  AtlantaMarie 4/18/2019, 6:15 am

I don't see why not. Just keep in mind that you only need a little stevia. Literally, for a mug of tea, I think I use 2 whole leaves, crushed. Maybe 3 if they're small.
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Post  countrynaturals 4/18/2019, 9:44 am

AtlantaMarie wrote:I don't see why not.  Just keep in mind that you only need a little stevia.  Literally, for a mug of tea, I think I use 2 whole leaves, crushed.  Maybe 3 if they're small.

Thanks, Marie.
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