There are presented some authors' and our own views concerning the morphological and biological features of the plant (Stevia Rebdudiana B.) The distinctive quality that the plant attracts the attention is the intensely sweet taste of its leaves and the water extract from them. The extraordinary sweetness is due to the fusion of the synthesized by it two non-caloric components: stevioside (3-10% in dry leaves) and rebaudizid A (1-3%), which can be 250-300 times sweeter than sugar. Many countries conduct their own tests to detect natural, low-calorie sweeteners of plant origin, which are not harmful to human body.