Stevia

Stevia rebaudiana

Seeds per pack ~ 40  

Germination 61% Packed for 2026

Origins and History of Domestication

Stevia rebaudiana is a tender perennial herb native to Paraguay and parts of Brazil, where it has been cultivated and used for centuries by the Guaraní people. Long before modern sugar production, Indigenous communities valued stevia—known as ka’a he’ê, meaning “sweet herb”—as a natural sweetener for teas, medicinal preparations, and foods. Its use spread gradually through South America, and by the late 19th and early 20th centuries, botanists documented and classified the plant. Though now globally known, stevia remains closely tied to traditional cultivation methods and seed lines preserved through open-pollinated and small-scale growing, giving it strong heirloom significance.

Appearance and Characteristics

Stevia is a bushy, upright herb that typically grows 18–36 inches tall. It produces slender, branching stems with soft, serrated, bright green leaves that contain natural sweet compounds called steviol glycosides. The sweetness is concentrated in the leaves, which can be 200–300 times sweeter than sugar. In late summer to early fall, mature plants produce small, white, tubular flowers, especially as daylight shortens. The plant has a delicate root system and a naturally airy growth habit, making it well-suited to garden beds, containers, and raised planters.

Culinary Uses

Stevia leaves are traditionally used fresh or dried to sweeten teas, herbal infusions, and beverages. A small amount goes a long way, making it a valuable sugar alternative for people reducing refined sugar intake. Leaves can be dried and crushed into powder or infused into syrups, tinctures, and extracts. Stevia pairs well with mint, lemon balm, chamomile, and other herbal teas. Because its sweetness intensifies with heat, it is best used sparingly in cooking and baking, often blended with other natural sweeteners.

Growing Tips

Stevia thrives in warm conditions and well-drained, fertile soil with a neutral to slightly acidic pH. It prefers full sun but benefits from light afternoon shade in very hot climates. Best grown in USDA Zones 9–11 as a perennial, it can be grown as an annual or container plant in cooler zones. Stevia grows well in containers as a houseplant or on the patio—choose a 14" diameter pot and use well-drained soil. Seeds should be sown shallowly, as they require light to germinate—press seeds gently into the soil or cover with no more than ⅛ inch of fine soil. Keep soil consistently moist but not waterlogged. Transplants should be spaced 12–18 inches apart to allow for branching growth.

Days to Maturity

Stevia reaches usable leaf harvest size in approximately 90–100 days from seed. Plants grown from cuttings or transplants mature more quickly. Sweetness increases as plants approach flowering, making late summer an ideal time for major harvests. Stevia rebaudiana seeds naturally have low germination, typically 10 - 40% though good viability can reach 50-70% or more with ideal light (light-dependent) and warmth (70-75°F). For best results plant more seeds. Use double or triple the seeds you need for plants.

Harvesting Guidance

Leaves can be harvested lightly throughout the growing season once plants are well established. For maximum sweetness, harvest just before flowering by cutting stems back by one-third to one-half. This also encourages bushier regrowth. For preservation, stems can be bundled and air-dried in a warm, shaded, well-ventilated space, then stripped of leaves once fully dry. In colder regions, container-grown plants can be brought indoors before frost and overwintered in a sunny window.