More About Stevia...

Stevia is a great choice for the herb garden because of the natural, calorie-free sweetness found in its leaves. The raw leaves and powder are said to be 10 to 15 times stronger than sugar!

Appreciated by diabetics and dieters, stevia is a tender perennial that loves the warm sun and dies back in a freeze. However, in Zone 9 and warmer, the roots usually survive winter and will come back in the spring. Gardeners in frost-free areas can grow it year-round, allowing it to grow into a small shrub. However, vigor declines after the second year, so if you want to harvest the maximum amount of foliage it pays to replant. 

Culture

When planting in garden beds, plant Stevia is well-drained soil and full to mostly sun. Constantly soggy soil will cause root rot and death of the plant. Shade will result in spindly plants. If you want to plant Stevia in a container use a pot at least 12 inches in diameter and fill it with a premium potting mix (not a cheap-grade potting soil). Place it in full sun, and water whenever the soil feels dry in the top inch or so.

Harvesting

Leaves are sweetest in the cool temperatures of autumn. They also taste best prior to blooming. To make stevia convenient to use, dry it. Cut whole stems and then strip the leaves and tender stem tips. Place these on loosely woven fabric or non-metal screening outdoors on a dry, sunny day. One day should be long enough; be sure to bring them in before the dew dampens them again. You can also use a food dehydrator if you have one. Once the leaves are crisp, crush them by hand or powder them with a food processor. Store in an airtight container. Remember, the powdered leaves will not dissolve, but they will sweeten your foods.