This plant is native to the subtropical and tropical regions of western North America, Central America, and South America. For centuries, this plant was known by the name "Ka-ahe", which means "sweet herb." It has been widely researched and utilized as a raw material for non-carbohydrate sugar.

It grows at an altitude of 500–1,000 m above sea level (m.a.s.l.), in subtropical to tropical climates, with temperatures of 15–35  

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 C. It prefers sandy loam to loam soil with a pH of 5.5–6, and an annual rainfall of 1,200–1,700 mm/year.

• Root (Akar) Fibrous root system, divided into two types: fine roots and thick roots.

• Stem (Batang) Oblong-round, finely hairy, with many branches.

• Leaves (Daun) Simple (single), green color, slender oblong to oval shape, finely serrated. Leaves are arranged opposite to each other. Length is 2–4 cm, width is 1–5 cm, with pinnate venation.

• Flower (Bunga) Hermaphroditic (perfect) flower. The corolla (petals) is white and tube-shaped, small in size (7–15 mm).

• Propagation is done generatively (seeds) and vegetatively (suckers/tillers, stem cuttings, branch cuttings, and tissue culture).

• The first harvest is conducted when the plant is 40–60 days old.

Stabilizes blood sugar in people with diabetes and blood pressure in people with hypertension. Increases calcium absorption in the treatment of osteoporosis, helps with gum inflammation symptoms, and inhibits the growth of dental plaque.

Steviosides, rebaudiosides, dulcosides, flavonoids, saponins, polyphenols, glycosides (stevioside, rebaudioside A, C, D, E, and F, steviolbioside, dulcoside A), saponins, sterols, triterpenes, alkaloids, amino acids, and non-essential amino acids.