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Sweet Herb is a warm-season stevia plant that brings the sweetness of South America to your garden. Native to Paraguay and Brazil, Stevia rebaudiana produces an abundance of bright green leaves packed with naturally sweet compounds called steviol glycosides, offering a calorie-free alternative to refined sugar. Growing upright to maturity in 80 to 89 days, it thrives in warm climates (zones 7 through 11) and is typically grown as an annual in cooler regions. The leaves deliver a genuine sweet flavor that makes them perfect for brewing herbal tea, sweetening beverages, or adding to recipes without the guilt of refined sugar.
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This heirloom stevia produces bright green leaves that taste naturally sweet, delivering steviol glycosides that have zero calories. Native to South America, where it has been used for centuries, Sweet Herb grows quickly in warm sun and can be harvested within 80 to 89 days. The plant's upright growth habit and abundance of foliage make it easy to maintain a steady supply of fresh sweetening leaves throughout the season.
Fresh or dried stevia leaves are best used for sweetening herbal teas, hot or cold beverages, and desserts. The leaves can be brewed as a tea on their own or blended with other herbs. Many gardeners steep individual leaves in coffee, smoothies, or homemade lemonades to add natural sweetness without calories. The leaves dry well for long-term storage and use.
No timeline data available yet for this variety.
Start seeds indoors 6 to 8 weeks before your last spring frost. Sow seeds on the surface of moist seed-starting mix, as they need light to germinate. Keep soil warm (around 70 to 75 degrees Fahrenheit) and maintain consistent moisture. Seedlings typically emerge in 10 to 14 days. Transplant to individual pots once they develop true leaves.
Harden off seedlings over 7 to 10 days by gradually exposing them to outdoor conditions. Transplant outdoors after the last frost date once soil has warmed to at least 60 degrees Fahrenheit. Space plants 12 to 18 inches apart in full sun. Handle seedlings gently, as they can be fragile at this stage.
Begin harvesting leaves once plants are established and at least 6 to 8 inches tall, typically 40 to 60 days after transplanting, though full maturity occurs at 80 to 89 days. Pinch off individual leaves or small sprigs as needed throughout the growing season. For the sweetest leaves, harvest in the morning after the dew has dried. You can harvest continuously by taking leaves from the top of the plant, or cut the entire plant back to about 2 inches from the soil to encourage regrowth. Leaves are ready to use fresh or can be dried for storage.
Pinch back the growing tips when plants are 6 to 8 inches tall to encourage bushier, more compact growth and increase leaf yield. Regular harvesting of leaves naturally shapes the plant and promotes new growth. Remove any flower buds that form if you're prioritizing leaf production, as flowering can diminish the sweetness and abundance of foliage.
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“Stevia rebaudiana hails from the cloud forests of Paraguay and Brazil, where indigenous Guaraní people have used the leaves as a natural sweetener for generations. This non-GMO heirloom variety represents a direct line to those traditional practices, preserved and shared by seed companies like True Leaf Market as gardeners seek alternatives to processed sweeteners. The plant's journey from South American forests to home gardens worldwide reflects growing interest in natural, calorie-free sweetening options.”