Stevia rebaudiana Annual in cold climates. 40 to 60 days. This sweet herb native to South America grows 12 to 20 inches tall and yields leaves up to 30 to 300 times sweeter than sugar without the calories or negative effects of other sweeteners, making it a wonderful, natural sweetener. Ideal for diabetic diets. It is sometimes hard to start from seed but definitely worth it. Can be grown indoors or outdoors but germinates best indoors with plenty of light.
Growing Stevia Herb Garden Seeds
Stevia is a perennial in zones 9 to 11 and is also considered a tropical annual that prefers warm, humid regions. It is grown as an annual in colder regions. This herb is native to South America and is used in many parts of the world as a sweetener.
Days to Maturity: Tropical Annual, 90
Hardiness Zone: 9-11
Planting Depth: 1/4"
Plant Spacing: 12-18”
Growth Habit: Upright
Soil Preference: Acidic, moist, and well-draining
Temp Preference: Warm
Light Preference: Full sun
Color: Light green to yellow-green/white flowers
Flavor: Sweet!!
Sowing and Growing
Sow seed indoors in late winter and keep the seeds very warm and moist and expect low germination that can take up to 3 weeks. Once the threat of frost has passed, harden the seedlings off and plant in full sun and keep evenly moist. Mulch if growing in the ground to conserve moisture and mist to raise humidity. Pinch for bushy plants. Stevia does well in containers and can be brought inside to overwinter. Cut back flowering stems to encourage new growth.
Harvesting
You can start harvesting stevia leaves once plants are well established. Use fresh as a sweetener in food and drinks, but it can be very sweet so be careful. When the growing season is over, dry leaves quickly in a very low oven (below 150 degrees) and store whole leaves cool and dry and use before the next growing season. Grind the dried leaves as needed. Stevia supports the digestive tract, has no calories and inhibits tooth decay.