Off The Grid Living: 11 All-Natural Sweeteners You Can Grow In Your Backyard

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(FYI: Some of these things you may not use or want to use depending on your religion or diet, but some you may wish to try!)

11 All-Natural Sweeteners You Can Grow In Your Backyard

Written by: JD Lara Survival Gardening

11 All-Natural Sweeteners You Can Grow In Your Backyard
Stevia. Image source: Huffington Post
Whether you’re watching your health and trying to limit your sugar intake, or you’re an off-gridder trying to live a self-reliant lifestyle — chances are you’re looking for natural, non-toxic alternatives to store-bought sweeteners.
There’s quite a variety that you can grow and make on your own, without the use of chemicals or hi-tech equipment. Organic sweeteners have been around for centuries, and many indigenous peoples around the world still use them today. It is only we in our modern consumerist societies who opt to use highly processed or refined sugars that are sold in our grocery stores – mostly out of habit, or because of their convenience.
If you like to garden, by all means consider planting these natural sugars. Some don’t require much space, as in the case of stevia, but a few might necessitate acreage and take a while to mature. If you have the time and space, start cultivating them now so you and your children can reap a harvest in the future. Here’s a list of beneficial plants that are known for their sweetening properties. There’s something on here for just about every growing zone:
1. Agave syrup. Agave is a Mexican plant whose sap or nectar is harvested, filtered and then concentrated into a thick syrup. It is thinner yet sweeter than honey, and is often used as a substitute for it and for sugar in recipes. Since agave dissolves quickly, it is also used to sweeten cold beverages like iced tea, smoothies and cocktails.

Many regard it as a healthy sweetener because it has a low glycemic index, but its high fructose content (ranging from 45 percent to 95 percent; while regular sugar has 50 percent and high fructose corn syrup 55 percent) can make nutritionists and dieticians frown. The agave plant grows in USDA hardiness zones 9-11, thriving in full sun and sandy soil. Before you can harvest its nectar, though, you’d have to wait for it to mature from 7-10 years.
2. Barley malt syrup. This sweetener is made by cooking sprouted barley malt. Although thick, sticky and dark brown, it is only half as sweet as honey and sugar so it’s usually paired with other sweeteners. It has a pleasant malty taste similar to brown rice syrup.
3. Birch syrup. Birch syrup has a caramel-like, mineral-rich taste that’s slightly savory with a bit of spiciness. It isn’t used to sweeten pancakes and baked goods, but is more often mixed with dressings, sauces and glazes to flavor entrees like pork and fish. It is also used to sweeten beverages and ice cream…….MORE HERE

Source: www.offthegridnews.com

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