Candyleaf

Stevia rebaudiana, known as candyleaf or sweetleaf, is a tender perennial herb from South America grown for its intensely sweet leaves. The plant's sweetness comes from stevioside, a compound roughly 300 times sweeter than table sugar. It reaches around 50 cm in height, producing serrated, aromatic leaves. In Nordic climates it is grown as an annual outdoors but can overwinter as a houseplant indoors.

Growing

Start seeds indoors 8 weeks before outdoor planting. Sow seeds on the surface or at a depth of no more than 2 mm, as light aids germination. Maintain a soil temperature of at least 20 °C for germination, which takes 7–21 days. Transplant outdoors only once soil has warmed and nights remain consistently above 10 °C. Space plants 45 cm apart in a sunny, well-drained position.

Care

Water regularly but avoid waterlogging; stevia dislikes wet feet. Feed with a balanced, low-nitrogen fertiliser every 3–4 weeks to encourage leafy growth without excessive vegetative bulk. Pinch out flower buds as they appear to redirect energy into leaf production and prevent bitterness. Pot-grown plants can be brought indoors before temperatures drop below 10 °C to overwinter and provide cuttings.

Harvest

Begin harvesting individual leaves once the plant is well established and at least 20 cm tall. Harvest the sweetest leaves before flowering — once flowering begins, stevioside concentration drops and bitterness increases. Pinch entire stem tips to encourage bushy regrowth. Harvest window extends across roughly 60 days before the plant is triggered to flower.

In the kitchen

Use fresh leaves directly in teas, smoothies, or as a garnish on desserts. Dry leaves and crumble them into a powder to sweeten baked goods, yoghurt, or beverages. A liquid extract can be made by steeping dried leaves in warm water or alcohol. One small leaf replaces a significant amount of sugar, so start sparingly and adjust to taste.

Storing

Dry harvested stems in a warm, airy spot out of direct light until fully crisp, then strip leaves and store in an airtight jar away from moisture and light — dried leaves keep for up to 12 months. Fresh leaves can be refrigerated in a damp paper towel for up to one week. Powdered dried leaf stores well in a sealed container for up to a year.