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Stevia (Stevia rebaudiana) is a remarkable South American herb that produces leaves 200–300 times sweeter than sugar with zero calories. Beloved by home gardeners in zones 9–11 (and as an annual in cooler zones), it forms tidy bushy plants 18–24 inches tall with small, glossy green leaves. Harvesting fresh leaves lets you sweeten teas, smoothies, and baked goods naturally. The Stevia cultivar grown commercially is prized for its high stevioside content and mild, clean sweetness with minimal bitterness — a trait not all varieties share.
Start stevia from cuttings or transplants (seeds have low germination rates). Plant in well-drained, slightly acidic soil (pH 6.5–7.0) in full sun. Water consistently but avoid waterlogging — stevia hates wet feet. Pinch flower buds as they form to keep plants bushy and maximize leaf sweetness. In zones 8 and below, grow as an annual or bring potted plants indoors before first frost. Harvest leaves in the morning when sweetness peaks, just before flowering begins. Dry leaves at low heat (under 110°F) and crumble into powder for use as a sugar substitute. Overwintered plants in zones 9–11 benefit from a hard cut-back in late winter to stimulate fresh, sweet new growth.
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