How to make your own dried stevia powder.
Stevia is by far the coolest thing I've grown this summer. And yes this is the same stevia that the powdered sweetener on the grocery shelves comes from. It's arguably the hottest new sweetener out there right now, since its extract is 200 times sweeter than granulated cane sugar, and doesn't raise blood insulin levels. We're still learning about this sweetener though.
For example, if you buy it processed like I have, in handy little packages, you're getting a little something extra. A lot of chemicals are used to process the extract from the leaf, some of which are known carcinogens. And one of the stevia products I've bought, lists stevia as the second ingredient, behind dextrose, which is a plant-based form of glucose. I don't claim to be a nutritionist, and can't argue the pros and cons of any of this, but since I'm trying to move away from highly processed foods, I decided to go another route with stevia.
I bought the plant itself.
A close friend of mine in Atlanta, Laurie, mentioned on Facebook that she was growing some. I thought, “Wow! How cool is that?” So when I saw it in my local gardening shop for $7.99, I grabbed it, and planted it in a small container on my deck. It gets some morning sun for a couple of hours, followed by shade. Then it gets another two hours of direct sun in the early afternoon. The plant is now about 15″ high, with lots of leaves growing directly off a central stalk. I harvest the leaves by pinching them off, allowing energy and space for new leaves to grow.
I wash the harvested leaves, dry them thoroughly, and place them on a paper towel in a sunny area of my kitchen to dry out. Here in the mountains, it takes about three days for them to be dry enough to crumble into a powder.
You can crumble it between your fingers a bunch of times, or throw it in a spice grinder. Both work fine.
Test a little on the tip of your finger to see how sweet it is. It's an herby sweet, not exactly like the processed stevia in the packets. I keep it on the counter in a small dish, and every morning now, I add it to my tea and yogurt. It's such a good feeling knowing this sweetener came right from my garden.
Next I want to try it in cookies, but it's going to take a little experimenting to get the amounts right. I'll let you know how it goes 🙂
TasteFood says
I had no idea! That is brilliant and such a better solution to chemicals.
The Wimpy Vegetarian says
I completely agree. I’m bringing the plants home with me to Mill Valley after our next trip to Tahoe. No way they’ll survive snow 🙂
Joann says
We grew Stevia last yr. & I still have it in a jar. Not sure if it is still good but I am just so use to using Stevia in the raw which I buy that I just grab that. It is a nice feeling though when you put something in your mouth that you have grown yourself. Enjoy!
The Wimpy Vegetarian says
I totally agree, Joann. I would imagine your stevia would still be fine, although maybe a bit less potent? But I know what you mean about going for what’s handy 🙂
lizthechef says
This is such a “Susan project” – love that you grew stevia!
The Wimpy Vegetarian says
Really the most fun thing. When people come to visit, I can’t wait to show them my stevia plant 🙂
Deb says
I also have looked at the package details of stevia and wondered what happened to the “natural” ingredients! The inquiring minds of your readers look forward to learning more from your kitchen adventures!
The Wimpy Vegetarian says
Thanks Deb! I was really surprised when I took the time to actually read the packet!!
apuginthekitchen says
Thats incredible Susan, I think its fantastic and so much better than the processed stuff. Next summer I will seek out a stevia plant.
The Wimpy Vegetarian says
You would love it, Suzanne. I’m next going to try to make stevia extract with vodka.
apuginthekitchen says
You have to post that, what a great idea!
The Wimpy Vegetarian says
I definitely will !!!
Sarah Reid, CNP (@jo_jo_ba) says
Yay! Another stevia grower! I actually made cookies with the fresh leaf ala this recipe: http://www.yummysmells.ca/2011/09/baking-with-herbs-annd-preventing.html just swapping out 1/2 the lemon balm for minced stevia and cutting the sugar in half. You could probably use all stevia in the cookie, but likely it would have to be the processed stuff or one of the “cup for cup” replacements
The Wimpy Vegetarian says
Yay!! Stevia growers unite!! And thanks for the link, Sarah. I really want to use it in more things than just my yogurt and tea 🙂
Sarah Reid, CNP (@jo_jo_ba) says
Speaking of tea, if you grow chocolate mint or pineapple sage the stevia mixed with it is to DIE for
The Wimpy Vegetarian says
So now I have two more things to plant. I will start looking for both – we can grow herbs year-round, so I may be able to find them. I know I’ve seen the pineapple sage – I just haven’t bought it. Big mistake it sounds like. Thanks so much for the tips!
Sarah Reid, CNP (@jo_jo_ba) says
Now I am INTENSELY jealous. Our herbs die inside but our winters are too cold
The Wimpy Vegetarian says
I grew up in the northeast, so I totally understand. So I don’t take this extended growing season for granted for one day :-). But I do miss having more of a winter. I’m so jealous when I see people posting about snowstorms…
Bevi says
Hi Susan,
Have you seen this post? http://www.100daysofrealfood.com/2013/04/25/stevia-food-babe-investigates/
The Wimpy Vegetarian says
Yes! It’s the same link I added above in my post. I’m a big fan of both 100 days of real food blog and food babe. I’ve learned a lot from both of their blogs 🙂
Choc Chip Uru says
That is such a healthy and economical project great job 🙂
Cheers
Choc Chip Uru
The Wimpy Vegetarian says
It’s been very fun, CCU!! Congrats on graduating!!!!
Mary @ Fit and Fed says
So cool, what a great project! And I’m interested in Stephanie’s observation that the fresh leaves don’t have an aftertaste– that sounds much better!
The Wimpy Vegetarian says
Thanks Mary! Me too – I haven’t noticed the aftertaste, but I’ve only stirred it into yogurt and added a little to my tea. If I were to use more, I might notice that too. I’m going to try things with the fresh leaves and make some extract next 🙂 Such a fun project, Mary.
laurasmess says
What a fantastic post! I didn’t even know you could buy the plant itself. Definitely a beautiful, natural way to get a little bit of sweetness (I like the idea of the ‘herby’ sweetness also, I think it’d be fantastic in cakes!). I’d love to get a plant myself. I’ll have to keep a look out.
The Wimpy Vegetarian says
I didn’t know either until a friend of mine in Atlanta mentioned to me on Facebook that she was growing it. I just thought it was such a cool thing to do that I started looking for the plants. It sounds like from other comments here that it can have an aftertaste, and I’m wondering if that comes from using more (like in baking) or if hotter areas (like southern California) change the flavor a bit? I haven’t noticed it, so experiments continue!!
Dorothy at Shockingly Delicious says
I have grown it, as well, and as Stephanie says, the leaves don’t have that icky aftertaste that the powder does. Great!
The Wimpy Vegetarian says
I think I haven’t noticed any aftertaste because I’ve only used a small amount in my yogurt with fruit and a little in hot tea. I’m wondering if I were to bake with it in larger amounts if I would notice the aftertaste then. I’m going to experiment with the fresh leaves and make extract next :-). Such fun projects!
Erika says
Wow, that is SO COOL!!!! I can’t wait to hear how it goes when you start testing it in recipes. My roommate just started growing herbs on our window sill a few weeks ago–I should tell her to add stevia! Haha.
The Wimpy Vegetarian says
It has been so fun, Erika! You would love this too, I just know it. I’m going to keep experimenting. Fresh leaves in drinks and making extract from the leaves is next up 🙂
mjskit says
WOW! What a fabulous herb to grow! I’ve never used stevia but I love the idea of using an herb as a sweetener. Thanks for sharing this! I know what you mean about it only taking 3 days to dry herbs. I live a mile high in a very dry climate and it’s so easy to dry herb.
The Wimpy Vegetarian says
Yes MJ – there are definitely advantages to living in higher altitudes. Bread making is a lot faster too. In fact, my challenge is to find ways to slow the rising down so I can build more flavor 🙂 We’re back at sea level now for a few months, so I need to remember how to cook here again after cooking and baking in high altitude all summer!
Shelby | Diabetic Foodie says
I love this idea! I’ve seen the plants for sale, but never purchased one. You’ve inspired me!
The Wimpy Vegetarian says
You’ve got to do it, Shelby! Dorothy and Stephanie above mention an aftertaste with the powder, which I haven’t noticed (maybe because I don’t use much in my yogurt or tea?). But I’m going to try the whole leaf in things too now, and the next project is to make an extract from the leaves. I’m just finishing up making vanilla extract, so I’m ready for another extract project 🙂
The Wimpy Vegetarian says
Thanks so much Stephanie!! I haven’t noticed an aftertaste, but I’m definitely looking at more ways to use these plants! I’m going to try fresh leaves, and I also want to make my own extract. Such fun projects 🙂
Amy Tong says
This is the coolest thing I’ve seen in a while. Now, I want one stevia plant in my garden so I can make my own stevia sweetener too. Way better than the processed stuff for sure.
lapadia says
I love this Susan! Have not seen live Stevia plants, or maybe that is because I just didn’t know, definitely want to give this a try!
Mary Frances says
So clever. I look forward to reading about your future experiments with this!
Holistic Chef says
Good for you!!
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