Stevia Plant – How to Grow It & Use It
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The stevia plant (Stevia rebaudiana) is one of those garden additions that easily pays for itself. This sweet herb produces intensely sweet leaves you can use fresh, dried, or turned into extract—making it a practical, homegrown sugar substitute.
If you’ve ever looked at those tiny bottles of stevia extract and thought, “That’s pricey for what it is,” you’re not wrong. The good news? Growing stevia at home is straightforward, and once you have a healthy plant, you can make your own sweetener for pennies.
Let’s walk through what stevia is, how to grow it successfully, and how to make stevia extract at home.
Table of contents
What is a Stevia Plant?
Stevia is a small shrub native to South America, especially Brazil and Paraguay, where it has been used for centuries as a natural sweetener. The leaves contain compounds called steviol glycosides, primarily stevioside and rebaudioside, which are responsible for its intense sweetness.
Depending on the variety and growing conditions, stevia leaves can be 50 to 300 times sweeter than sugar—without raising blood glucose levels. That’s why stevia has become popular as a natural sweetener for those trying to reduce sugar intake.
Unlike many artificial sweeteners, stevia is heat stable, so it can be used in cooking and baking (though it behaves differently than sugar, which we’ll touch on later).
The Joint FAO/WHO Expert Committee on Food Additives has evaluated purified steviol glycosides and considers them safe within recommended intake levels. This helped pave the way for wider use in commercial stevia products.
See “Are There Any Side Effects of Stevia” for a more in depth discussion.
Growing Stevia in Your Garden
Growing stevia is similar to growing other tender herbs, but it does have a few quirks to keep in mind.
Stevia prefers full sun, especially in cooler climates like ours in northeast Wisconsin. In hotter areas, a little afternoon shade can help prevent stress. It thrives in well-drained soil rich in organic matter, and like many herbs, it doesn’t appreciate heavy chemical fertilization. Too much nitrogen can lead to lush growth with reduced sweetness.
Consistent moisture is important. In its native habitat, stevia often grows near water sources, so aim for evenly moist soil—not soggy, but never bone dry. A layer of mulch helps regulate moisture and soil temperature.
Plants typically grow 1–3 feet tall and about as wide, forming a bushy, leafy plant. Give them room to spread, whether in garden beds or containers.
Since stevia is frost-sensitive, treat it like a tender perennial. It may overwinter in warm climates (zone 8+), but in colder regions, you’ll want to bring plants indoors or take cuttings before frost.
A well-tended stevia plant may produce for 3-5 years or more, but becomes less vigorous with age. You can start new plants with cuttings or natural layering. (Plants will often root where a stem stretches and contacts the ground.)
Starting Stevia from Seeds or Plants
You can grow stevia from seed, but germination can be a bit inconsistent. If you’re starting seeds indoors, plant them 8–10 weeks before your last frost date in a light seed starting mix. Barely cover the seeds, as they need light to germinate, and keep temperatures warm (around 75–80°F).
Seedlings usually appear within 1–2 weeks. Once they’re growing well, thin to one plant per cell and keep them under good light to prevent legginess.
Many gardeners prefer starting with nursery plants for a more reliable start. Either way, wait until all risk of frost has passed before transplanting outdoors. I’ve had good luck with starting plants from seed indoors and transplanting out to the garden. You can grow many plants from seed for the price of one nursery plant.
When and How to Harvest Stevia Leaves
Timing matters when harvesting stevia leaf. For the sweetest flavor, harvest leaves before the plant flowers. Once flowering begins, the plant shifts energy away from leaf production, and the sweetness can decline.
You can harvest fresh leaves as needed or cut back the plant by half once or twice during the growing season to encourage bushier growth.
If you plan to overwinter your plant, leave several inches of growth intact so it can recover.
Drying and Storing Stevia Leaves
To preserve your harvest, you can dry the leaves for later use.
Cut stems and hang them in small bundles, or strip the leaves and dry them on low heat in a dehydrator. Once fully dry, store the dried leaves in an airtight container away from light and moisture.
Dried stevia keeps well for a long time, and you can crush it into stevia powder as needed. Keep in mind that whole leaf stevia has a slightly different flavor than refined products—more herbal, less “clean sweet.”
If you look closely, you can see that the leaves and stems are somewhat fuzzy.
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Stevia is a naturally sweet tasting herb. You can chop and tear the leaves and add them directly to tea blends, or make a stevia extract as directed below.
How to Make Stevia Extract (Alcohol Method)
If you really want convenience, learning how to make stevia extract is a game changer.
Start with clean stevia leaves, either fresh or dried. Chop them and place them in a glass jar, then cover completely with vodka or another neutral alcohol.
Seal the jar and let it sit in a cool, dark place for about two days, shaking occasionally. Don’t let it steep too long, or bitterness can increase.
Strain out the plant material using a fine filter. To improve flavor and shelf life, gently warm the liquid on low heat for 20–30 minutes to evaporate some of the alcohol. Do not boil.
Once cooled, store your extract in a dark bottle. (I recycled a vanilla extract bottle.) Tincture bottles with droppers are great if you have them available, as it only takes a few drops of extract to sweeten a drink or recipe.
Don’t let it sit longer to try and get a stronger flavor. Longer steeping can increase bitterness. Don’t include stems so you have more material. They don’t contain much steviol glycoside, which is what makes the stevia sweet.
Cover, label and date. This stevia extract will keep for around three months in the refrigerator. I found this extract to be quite sweet with very little bitterness. Given that the tiny bottles of extract sell for at least $10 each, you can see how going homemade can save money.
You can watch the video below to see me make up our latest batch of extract. (If video doesn’t display, make sure ad blockers are off.)
Make Homemade Stevia Extract with a Water Base
For an alcohol-free option, combine dried stevia leaves with hot (not boiling) water and let them steep for about 40 minutes.
Strain and store in the refrigerator. This version has a shorter shelf life—about 1–2 weeks—but works well for sweetening tea or other beverages.
Using Your Stevia Plant
You can use stevia in several forms:
- Fresh leaves – add to tea or herbal blends
- Dried stevia – crush into powder for recipes
- Liquid extract – easiest for consistent sweetness
Because stevia is so concentrated, a little goes a long way. It doesn’t behave like sugar in baking, so expect some trial and error.
As a rough guideline, just a few teaspoons of dried stevia can replace a cup of sugar. Results vary depending on the recipe. I suggest getting a stevia cookbook to shorten the learning curve.
Here’s a plant that was dug up from the garden in fall and kept inside for the winter. You can see it is getting a bit leggy due to lack of sunlight.
Why Grow Your Own Stevia?
Store-bought stevia products are convenient, but they’re often highly refined and blended with other ingredients. When you grow your own, you control the process—from soil to sweetener.
Plus, it’s one more step toward a more self-reliant kitchen. I’ve kept plants growing for several years at our home in northeast Wisconsin. My only regret is that I didn’t learn how to make stevia extract sooner and save myself some money.
You may also enjoy:
- How to Make Homemade Extracts – Vanilla, Lemon and Almond
- 8 Small Vegetable Garden Ideas & Growing Tips
- How to Infuse Herbs in Oil, Water, Vinegar, Alcohol or Honey
This article is written by Laurie Neverman. Laurie and her family have 35 acres in northeast Wisconsin. They grow dozens of varieties of fruiting trees, shrubs, brambles, and vines, along with an extensive annual garden. Along with her passion for growing nutrient dense food, she also enjoys ancient history, adorable ducks, and lifelong learning.
Originally published in 2012, last updated in 2026.
i have so much stevia in my garden, i dry it and put it in jars. but making it into a extrac is even better
thanks so much! none of my books show how to do this. Do you also have instructions on Stevia powder? I have 4 packets of seeds I’m itching to grow
Dried stevia leaves are better than powder, because the powder is harder to filter out. Follow the same process, using dried material instead of fresh with enough vodka to cover. If you only have powder, I’d use less powder and more vodka.
We have a farm. I have grown stevia before. It’s very easy, but it doesn’t like really cold weather. We would bring the giant pot in each year when temps dropped. Cats are REALLY attracted to it. My cat was like some type of drug junkie with the sweet leaves, so I taught the dog to guard my plant. 🙂 I will start some new plants this year.
That’s interesting. My cats don’t bother mine, but then again we have an abundance of catnip in the garden and dried inside for winter, so perhaps that helps.
I am curious if you are getting future seeds from the blooms in the Fall.
I didn’t, but you can. I just potted my plants and moved them inside.
Last summer I found stevia in a local green house and promtly bought seven plants. Then I came home and found your site to learn how to make stevia liquid! Been a follower ever since. Love your site and turn to it often! Just wanted to let you know that my stevia is blooming now and I am wanting to harvest the seeds. Have not harvest seeds before and was wondering when to pick them off the plants?
Wait until the seeds are dry to harvest (but keep an eye on them so they don’t blow away 🙂 ). Here’s a gentleman yakking about stevia and showing how he harvests his seeds: http://www.youtube.com/watch?v=HSrJiJD3wFo
Thank you for your post on stevia. This is the first time I have grown stevia in my garden (in a big pot). My stevia started out great. Looking very thick and green. Now it’s suddenly starting to look leggy and leaves are browning. There are little shots of new growth on the top of the stems. I don’t know if that is new growth or it’s going to seed. So far I have only been picking off a few leaves. I haven’t actually trimmed any stems off yet. Can you help ?
I haven’t changed the watering schedule. Should I trim it down for fresh new growth or is it too late ? (It’s only mid July !!).
Please help !!!! Thank you so much !
It’ll come back year after year if it doesn’t freeze out. I’ve cut mine all the way to the ground several times. Doesn’t hurt it a bit. 🙂
Where do you buy stevia plants?
Some nurseries are starting to carry them, but I usually just start mine from seed.
Which type stevia plant is the sweetest?
Most stevia plants available for sale are simply labeled “stevia”, which no differentiation based on sweetness.
read much about stevia, but the best to come here and so short so thanks
Tried your recipe. Very easy but didn’t find that it got thicker. I also tried it with putting some sticks of vanilla in it. I think you might have to take out the leaves at day 3 and keep the solution with the vanilla for awhile. I also did it with lemons and that has a great smell.
Funny thing is I dried the leaves after I used them and they don’t seem as bitter when you try them. I might grind them and use them.
If you want to keep the stevia alcohol in lieu of cooking down for longer shelf life, then how do you think you can use it. I guess it is like vanilla extract. Suggestions?
Also, most site suggest dried leaves. I wonder if anyone here has tried both?
Cooking the liquid is primarily to drive off the bulk of the alcohol and concentrate the sweetness. It will not produce a syrup. Straining the leaves before flavoring seems like a reasonable idea.
I haven’t experimented with keeping the high alcohol content. If you try it, I’d be curious to hear how it works for you.
I was wondering how to convert a recipe from sugar to your stevia extract. Does it change the texture?
It will change the texture and volume of the recipe, because it doesn’t brown like sugar and you are loosing some bulk provided by sugar.
eHow lists some substitutions:
I notice that the 3rd line on this chart lists “1/2 Tsp Stevia = 1 Tbsp Sugar”. I am guessing that this form of stevia is the dried leaves? I am trying to discern the difference between the powder and dried leaves… thanks…
That’s a really good question. I went back and double-checked the e-how article that is referenced, and it doesn’t say. I suspect you are correct. I’ve only used the liquid for sweetening. I haven’t yet attempted baking substitutions with the dry leaves.
Thank You so much for the info Sweety. I actually started working on my “green thumb” again this past spring. My Grandaddy was a master gardener and I have been raised around it and canning all my life (50 yrs worth). This year I tried strawbale gardening for the first time and had pretty good success all things considered. The straw bales tend to remain at a pH of 7. Would they possibly be a good choice for Stevia plants? I’ve seriously considered trying to grow stevia next spring since I hate paying for anything I can grow lol.. By the way.. EXCELLENT job on the site. 🙂
I think if you could get the seedlings established outside the bale first, and then maintain adequate moisture in the bales, they’d probably be fine, but I wouldn’t try direct planting as the seeds can be a little fussy to germinate. Only one way to find out for sure with the conditions you have, but it’s a fairly inexpensive experiment.
Thanks for the words of support!
I went out and bought a stevia plant this summer after reading your article on how to extract the sweetness from the leaves. Well, long story short, my plant did not survive, but for some strange reason, I didn’t throw it out. Imagine my surprise last week when spotting the dead stevia plant, I also saw a bit of greenery at the base of the dead stalk! Was it a weed or perchance, stevia? Eureka! It’s Stevia! I will now bring this tender young thing in for the winter, baby it, and maybe by next summer, try again 🙂
I almost killed mine just like that. We’re heading into winter #2, so I wondering how it will hold up.
I was thinking that stevia was a perennial. I am so glad I read this – now I know that I definitely need to harvest it this weekend.
Stevia is a perennial, it’s just not cold tolerant, so I have to bring mine inside here up north.
I’m in N. GA but my stevia in a pot seems happy in my kitchen even if it is getting a bit leggy! I had so much trouble getting seed to sprout I decided to dig it up and bring it inside.
Laura, I am having trouble “bookmarking” your page. Any tips as to how I can “save” you?
Thanks,
Wendy
Wendy – how are you accessing the site? I don’t use mobile devices, only a PC, so it’s hard for me to check what happens on those. A friend of mine said she couldn’t Pin some posts from her mobile, but could from her PC. How are you trying to book mark, and what error messages are you getting? I’m not very tech savvy, but I’ll see what I can do.
I grew stevia this summer however only two plants made it. They are big and healthy. Will stevia survive if it is brought into the house for the winter? My plants are in a container so they would be easy to bring in. Thanks for your article.
Yes – they should survive inside. Mine did. I moved it back out this summer and it looks good.
Stevia survives down to about 20 degrees Fahrenheit at night in winter greenhouse here – preferring less hours of direct sunlight in high altitude desert climate. It seems to need more water than most other plants.
It flowers in wintertime here. I continually cut back flowering tops, dry em, and use directly in my campfire-style tea.
Toward end of winter (which is beginning of spring in most places) they turn brown and die off above – at which time I cut off allah last yr’s mostly brown stalks and soon after that they start growing fresh new shoots from the roots.
Ani
There is risk when you bring plants inside. You can transplant mites and other destructive insects that only did minimal damage in the great outdoors, but they can devastate every plant in your house. In my book it is not worth the risk. Make plenty of stevia extract and start over in the
Spring.
I have an exposed lower level in my home, so the plants that come inside from outside live downstairs while other houseplants live upstairs, but certainly you should do what works best for your situation.
Well isn’t this timely! I have been meaning to investigate how to prepare my stevia for storage ever since I noticed how popular it has become (as in, those squirrels and chipmunks sure do have a sweet tooth!). You’ve saved me the effort, and given me an idea. I think I’ll try making the water based extract and freezing it into little tiny stevia-ice-cubettes. Maybe with a little lemon juice…yup, sounds like a plan!
Ooo, that’s a good idea!
How did the freezing work? I freeze all of the herbs I grow and find they taste much fresher than dried. Very curious to know if this works with stevia!
I’ve grown stevia before, but was at a loss as to what to do with it. I harvested this year’s plant today and am looking forward to the finished extract in two-day’s time.
Thanks for sharing this post as I haven’t found another that is as informative and useful as yours.
I was wondering how stevia extract (I am using the vodka-based recipe) tastes in coffee or tea…
You cook off most of the alcohol in the last step, so it really just tastes sweet. The flavor is not quite the same as sugar. Some people like it, some don’t.
Thank you for your topic.
I use liquid stevia everyday. I extract stevia with water. ( homemade)
– Tasty tea
– Cooking
– Fruit juice ( orange, lemon, pineapple, … )
Stevia is Great! “You will absolute like Stevia leaves If you like herb”.
This is awesome. thanks so much! New follower from Musings of an Imperfect Mom
You’re welcome. Nice to “meet” you. 🙂
How well and how long do the dried stevia leaves retain their sweetness? I’m thinking that maybe hanging the plants upside down in a dark place & letting them dry naturally, then making the extract a batch at a time, would be the way to go since the shelf life of the extract is so short. Depending, of course, on how much you use. Have you ever tried making the extract from dried leaves that are a year old, for instance?
I haven’t tried making it with dried leaves yet, so I can’t compare the tastes personally, but a number of sites do recommend using the dried leaves. Most herbs keep their quality pretty well during the first year. I’d say give it a try – you’ve got nothing to loose.
this is awesome! i planted 3 stevia plants and two survived. I wish i saw this sooner to know to cut back for more sprouting. so after harvesting you dug yours up and brought them in and put them in a pot? or did you let them dry out and replant them? i know, silly but I’m new at this and want to keep these plants going.
Dig up and pot and bring inside. Once they turn brown, they are usually a goner.
What a great article! Laurie, thank you very much for sharing this information with us. Today, I bought my first stevia plant with the intention of planting it a in pot to hopefully harvest it all year around. I will most definitely follow your instructions.
Good luck! I hope it grows well.
I bought a stevia plant two years ago and keep it in a container (it’s up to a two gallon pot!) and I bring it in during the winter. This year I put it in a southern window and it’s going bonkers. It loves it. I’m watering once a week and can harvest every month, even when it’s 0 degrees outside and snowing.
I make tinctures of all my herbs for medicinal purposes and use vodka as the medium to draw out the properties. These tinctures last for years so I have believed that stevia tincture would be the same. The only processing difference is that my tinctures are left for 6-8 wks instead of two days and there is no cooking at the end of it. Do you think this would work for stevia too?
Don’t leave the stevia to steep longer, as it will bring out the bitter compounds. If you don’t cook off the alcohol, if will indeed have a much longer shelf life, but be much less sweet.
I wondered about the long term storage as well. So if we only cook the alcohol off when we need a new batch it would work.
I’m not sure how the flavor would change with extended storage. I’d definitely take out the plant matter so it doesn’t get bitter.