Well, after reading all the old threads (or at least I think), I finally found this posted originally by daisyduckworth: Tender perennial in warmer climates, treat as an annual in cold areas. Grows to 80cm tall and 60cm wide. Leaves can be from 2-8cm long and 5-30mm across, with gentle serrated edges. The leaves form in whorls on the upright stems. Small white flowers, with a similar appearance to heather, come in clusters on the tips of the stems in summer and autumn. Propagate by seeds or by tip cuttings taken in summer, or root division in spring. Seeds are notoriously infertile and slow to germinate. Flowering usually occurs 54-104 days after transplanting. The plant is climatically suited to climates from temperate to sub-tropical where temperatures range between 21-43C, with an average of 24°C, but it will also grow in the tropics, where it prefers shade and will also grow in cold climates with winter protection. Plants in the ground have been noted to take minimal frosts. It is a somewhat temperamental plant and may be slow to grow at first. Even in ideal conditions, it is not uncommon for plants to die suddenly or to lose their leaves. As long as the roots are alive, the plant may regrow. Poor, loose, well drained soil is recommended. The plants need to be well-mulched so that surface feeder roots do not dry out. For gardeners in cold climates, it is recommended that plants be started in large pots so that the pot can be moved to a warm verandah in winter. In cold climates, the plant may go dormant to the ground. As stevia does not over-winter outdoors in freezing conditions, the roots are lifted in autumn and stored indoors in perlite or sand and then set outside again in spring. Stevia requires regular watering in dry periods but has poor tolerance to long waterlogging or to saline water or soils. In its natural habitat, the plant occurs naturally on acid soils of 4-5 pH but will grow well on soils up to 9 pH. Leaf yields can be increased with a moderate application of nitrogen, phosphorus and potassium fertilisers. Plants also respond well to liquid seaweed as a foliage spray applied fortnightly. As soon as the plant flowers, the leaf production slows down, so it is an advantage to nip off flower buds, to encourage further leaf development. If the plant is left to flower, the tip leaves take on a slightly bitter overtone. Because of its gangly growth, plant several together for support. Plant will die if left go to flower, so it should be cut back repeatedly to prevent flowering. Harvesting: Collect leaves as required, preferably in autumn. They can be dried and powdered. Culinary Uses: Use dried, powdered leaves as a substitute for sugar. One tablespoon of stevia or less is equivalent to about 1 cup sugar. Some people notice a slight after-taste, while others do not. A liquid sweetener is made by pouring 1 litre boiling water over 1 tablespoon dried leaves and leaving to infuse. Refrigerate and use within a few days or freeze for later. To make a syrup, place 4 teaspoons dried powdered leaves in a saucepan with 2 cups water, simmer slowly for 10-15 minutes. Cool and refrigerate. A teaspoon of Vitamin C powder may be added to act as a preservative. An infusion of fresh or dried leaves can be drunk as a beverage, hot or cold, or added to other herbs as a sweetener. If using fresh leaves to replace dried quantities listed above, multiply the amount 5 times. Approximately 6 large leaves chopped finely is a substitute for 1/2 cup of sugar for baking or in cooked recipes. 1 teaspoon of ground stevia is equal to 1 cup of sugar; 2 drops of liquid essence is equal to 1 teaspoon sugar. An extract can be made by combining 1 cup vodka with 3/4 cup fresh stevia leaves in a jar. Shake every day for 2 weeks, then filter through a coffee filter. Add a drop to beverages. From my own experience of growing Stevia, I've learned to remove the flowers as they appear - otherwise the plant will die down to nothing. I've also found that it's a cantankerous plant which can often die down to nothing for no apparent reason, even in ideal conditions. But you never give up on it! You can have an empty space or pot for up to a year, and then suddenly the plant will resurrect! Amazing. Sweetness can vary from 10-600 times sweeter than sugar, dependent on a range of factors from soil, climate, time of harvest and many others. It is NOT a true substitute for sugar in all recipes. It does not dissolve, it does not make a syrup. Consider it as a flavouring, much as you would vanilla. To be honest, I don't like the taste of it, or rather, the earthy after-taste it has. Some people don't mind it, though. ---------------------- Thanks for the great info! I've found that if you use the EXACT right proportion by testing and testing to find the right sweetness, that you can almost eliminate the aftertaste because using more than an average sweetness level brings out the aftertaste badly and not enough leaves the item not tasting sweet. I have also found that you need to let it sit for a couple of days in a beverage for it's sweetness to get to its full potential. If you have the right sweetness one day, a couple days later it will be much sweeter after it's been left to sit in the fridge, so either use the item you made with it immediately or plan to use less stevia than you originally would have because it will get sweeter. Also, the aftertaste can be lessened by how you harvest it. Don't let it go to flower or it increases the aftertaste. Blessings, Angela

Thanks for the info, Daisy. I have several stevia plants. When they started floweing, I cut them back and made my major harves. I only left one of them to go on with flowering, so that I can collect seeds. Right not that plant is full of flowers. Honey and bumble bees like them a lot, so do some white butterflies. The ones that I cut back, are growing new branches. I figure by the time it cools off (early november, maybe) I will have my final harvest. I have already dehydrated my first harvest. I also kept the stems and have ground them separately from the leaves. I mix it with ground coffee. They are also sweet though not as sweet as the leaves. cyrus i\

I've never heard it called 'sweet honey leaf' before. It's sweet, but nothing 'honey' about it at all! I've been growing it for many years. It can be a bit cantankerous until you get the measure of it! It can die down in perfect conditions for no reason at all just to spite you, and then it will surprise you and come back anything up to a year later, totally out of the blue. It will always die down if you allow it to flower - I've learned to remove the flowers the instant I notice any. The seeds are notoriously unreliable, with only about 1% of them being viable, and they must be sown very fresh. You're best to buy an established plant for that reason. I have never had much success with taking cuttings, though it can in theory be propagated that way. It is a truly unique plant, with no known relatives. It is endangered in its original habitat (Paraguay), but it extensively cultivated, especially in Japan. It is one of the most heavily-researched herbs on the planet, and though scientists have been trying to kill off laboratory mice with it for years, they can't seem to manage it! It has been the subject of much controversy, especially in America where it was banned for a while. It was simply a matter of the FDA and Big Business wanting control over it and the Opposition coming up with some wild and woolly tales to try and get in on the act. If you want a giggle over Bureacracy Gone Mad, it's worth chasing up the story. Actually, I'm not keen on the taste at all - it has a sort of earthy aftertaste I find unpleasant, but some people like it. I keep it more as a novelty herb than anything else, and I harvest it and give it in powdered form to a friend who uses it occasionally. It is NOT to be considered a straight substitute for sugar, however. It doesn't dissolve in water like sugar so no good for meringues etc, and in things like jams it doesn't 'jell' or turn into toffee. It's more of a 'flavour additive' that gives sweetness. It can be added to baked goods (cakes etc) for sweetness, but your standard recipes won't taste quite the same. And you might end up with a green flecks through your dish if you use the leaves or leaf powder, much like parsley to look at! Here's how to use it. Remember that the sweetness level is different, depending on variables such as when it's harvested, where it's grown, climate and soil conditions etc. It can be anything from 6-600 times sweeter than sugar, taking these variables into account. Use dried, powdered leaves as a substitute for sugar. One tablespoon of stevia or less is equivalent to about 1 cup sugar. Some people notice a slight after-taste, while others do not. A liquid sweetener is made by pouring 1 litre boiling water over 1 tablespoon dried leaves and leaving to infuse. Refrigerate and use within a few days, or freeze for later. To make a syrup, place 4 teaspoons dried powdered leaves in a saucepan with 2 cups water, simmer slowly for 10-15 minutes. Cool and...

Amazon.com has TJ's Organic Stevia, but I am not sure if it is the one that is suitable for baking. Stevia in the Raw has a product for baking, but you might not want the added ingrediants (dextrose or maltodextrin). Here is an interesting article on the ingredients that can be found in some products: What Extra Ingredients are in your Natural Stevia Products?