What is the herb that tastes like sugar? Exploring Natural Sweeteners

October 4, 2025 •

4 min read

Originating from the tropical regions of South America, the Stevia plant contains compounds hundreds of times sweeter than table sugar. This powerful natural alternative is the most common answer to the question: What is the herb that tastes like sugar? However, it is not the only plant with impressive sweetening abilities, each offering unique benefits and flavor profiles.

Quick Summary

This article explores Stevia, a zero-calorie sweetener derived from a plant native to South America, alongside other naturally sweet herbs like licorice root and the miracle berry, outlining their properties and uses.

Key Points

Stevia is the primary herb: Stevia rebaudiana is the most well-known plant for its intense, non-caloric sweetening properties due to compounds called steviol glycosides.
Zero-calorie sweetness: The sweetening compounds in Stevia are not metabolized by the body, meaning they add no calories to food or beverages.
Licorice root is another option: This herb contains glycyrrhizin, which is many times sweeter than sugar, but requires caution with excessive consumption due to potential health effects.
Miracle berries alter taste: The miraculin protein in this fruit temporarily makes sour foods taste sweet by binding to the sweet receptors on the tongue.
Sweet Cicely adds anise flavor: With an anise-like taste, Sweet Cicely can reduce the need for sugar when cooking with tart fruits like rhubarb.
Purified extracts are key: The FDA has approved highly purified steviol glycoside extracts as safe, while whole-leaf Stevia and crude extracts are not approved.
Moderation is important: The World Health Organization recommends an acceptable daily intake (ADI) for stevia extract of 0–4 mg per kilogram of body weight.

Stevia: The zero-calorie sweet leaf

The most prominent and widely recognized herb that tastes like sugar is Stevia rebaudiana, a plant native to Paraguay and Brazil. Its leaves contain sweet compounds known as steviol glycosides, which are up to 300 times sweeter than table sugar. Unlike sugar, these compounds are not metabolized by the body, meaning they add no calories or carbohydrates, making them an ideal sugar substitute for those managing their weight or blood glucose levels.

For centuries, the Guaraní people of South America used Stevia, which they called ka'a he'ẽ ('sweet herb'), to sweeten beverages and for medicinal purposes. Today, purified extracts of Stevia, such as Rebaudioside A (Reb A), are widely used in commercial products and sold as sweeteners. While the highly purified extracts have generally recognized as safe (GRAS) status in the U.S. and are approved for use in many countries, it's important to distinguish them from whole-leaf or crude Stevia extracts, which lack sufficient safety information according to regulatory bodies.

How to use Stevia

Stevia is available in various forms, making it versatile for both cooking and beverages. It's heat-stable and can be used in cooking and baking, though it doesn't provide the bulk or caramelization properties of sugar.

Liquid Drops: Ideal for sweetening beverages like coffee, tea, and smoothies.
Tabletop Packets: Convenient for use on the go, often blended with other ingredients like erythritol or dextrose to manage its potency.
Powdered Blends: Used for measuring like sugar in recipes, though often mixed with bulking agents. Remember that a little goes a long way due to its intense sweetness.
Fresh or Dried Leaves: Can be used directly to sweeten herbal teas, though this version may have a licorice-like aftertaste some find less pleasant.

Potential considerations

Some individuals report a slight licorice-like or metallic aftertaste, especially with less-refined products or higher concentrations. It's also worth noting that excessive consumption may lead to mild gastrointestinal discomfort in some people, though it is generally considered safe when used in moderation. The World Health Organization has established an acceptable daily intake (ADI) for stevia extract of 0–4 mg per kilogram of body weight.

Other noteworthy sweet-tasting herbs

While Stevia is the star, several other herbs and plants possess unique sweetening properties worth exploring.

Licorice Root (Glycyrrhiza glabra)

Known for its distinct flavor, licorice root contains glycyrrhizin, a compound that is 30 to 50 times sweeter than sugar. In addition to its sweetness, licorice root has been traditionally used for its anti-inflammatory properties. However, excessive, long-term consumption can lead to serious health issues, including raised blood pressure and low potassium levels. It is important to use licorice root sparingly and be aware of its potent effects.

Miracle Berry (Synsepalum dulcificum)

The miracle berry doesn't contain a sweet compound itself but rather a glycoprotein called miraculin, which has a remarkable taste-altering effect. When consumed, miraculin binds to the tongue's sweet receptors and temporarily makes sour or acidic foods taste sweet, with the effect lasting anywhere from 30 minutes to two hours. It's more of a novelty or a tool for experiencing new flavors than a direct sugar substitute for cooking.

Sweet Cicely (Myrrhis odorata)

This European perennial herb offers a gentle anise-like sweetness in its leaves, seeds, and roots. Its ability to reduce the tartness of acidic fruits like rhubarb and gooseberries means you can significantly decrease the amount of sugar required in recipes. All parts of the plant are edible and it is often used in both sweet and savory dishes.

Comparing natural sweeteners


Feature	Stevia (S. rebaudiana)	Licorice Root (G. glabra)	Miracle Berry (S. dulcificum)
Source	Leaves of a South American plant	Root of a Eurasian plant	Fruit from a West African shrub
Sweetening Compound	Steviol Glycosides (e.g., Reb A)	Glycyrrhizin	Miraculin (glycoprotein)
Sweetness	200–300x sweeter than sugar	30–50x sweeter than sugar	Alters perception, not inherently sweet
Calories	Zero	Contains calories, often used in small amounts	Very low, negligible in effect
Key Benefit	Zero-calorie, sugar-free sweetening	Adds sweetness with medicinal properties	Temporarily makes sour foods taste sweet
Flavor Profile	Intense sweetness, potential aftertaste	Distinctive licorice flavor	Alters palate, perceived sweetness
Dietary Use	Everyday sugar replacement	Flavoring, caution with excess	Novelty, flavor-tripping, palate alteration

Making healthy choices for a balanced diet

While natural sweeteners offer a compelling alternative to sugar, it's crucial to approach them as part of a balanced nutritional strategy. Simply swapping one sweetener for another, especially in processed foods, may not address underlying dietary issues. Relying on whole foods, including fruits with their natural sweetness and beneficial fiber, vitamins, and antioxidants, is always the best approach for overall health. For those looking to reduce added sugar, these herbs provide excellent tools, but should not replace a diverse and nutritious diet.

For more information on making healthier food choices, including understanding different types of sweeteners, resources like Johns Hopkins Medicine provide valuable guidance. Always consult a healthcare provider or a registered dietitian before making significant changes to your diet, especially if you have pre-existing health conditions like diabetes or hypertension.

Conclusion: Choosing your natural sweetness

To answer the question, what is the herb that tastes like sugar, Stevia is the most direct and practical answer for those seeking a zero-calorie, plant-based sugar substitute. Its purified extracts are safe for most people when consumed within recommended guidelines. For those interested in exploring beyond Stevia, other herbs like licorice root and sweet cicely, or the unique miracle berry, offer distinct flavors and culinary applications. Ultimately, these natural alternatives can be valuable tools for managing sugar intake, but they should be viewed as part of a broader commitment to a healthy, whole-foods-focused diet.

Frequently Asked Questions

Highly purified Stevia extracts are considered generally safe for consumption within the recommended acceptable daily intake (ADI) set by health authorities like the World Health Organization. However, whole-leaf or crude Stevia extracts are not approved for use in food due to a lack of sufficient toxicological information.

Some people report a slight licorice-like or metallic aftertaste with certain Stevia products, particularly those that are less refined or when used in high concentrations. Newer, highly purified extracts like Rebaudioside A (Reb A) are often bred to minimize this flavor.

Raw Stevia leaves and crude extracts are not approved by the FDA for consumption in food, but purified Stevia extracts, which contain concentrated steviol glycosides, have been reviewed for safety and given a GRAS (generally recognized as safe) status.

Yes, Stevia is a zero-calorie sweetener and does not raise blood sugar levels, making it a safe sugar alternative for people with diabetes. However, those with diabetes should always consult their healthcare provider before adding a new sugar substitute to their diet.

When consumed in excess over long periods, licorice root can cause side effects such as high blood pressure, fluid retention, and low potassium levels due to the compound glycyrrhizin. It should be used in moderation.

The taste-altering effect of the miracle berry, caused by the protein miraculin, typically lasts between 30 minutes and two hours, depending on the quantity consumed and the acidity of the subsequent foods.

Yes, plants like Stevia and Sweet Cicely can be grown at home, either outdoors in warm climates or indoors as container plants. Stevia is a perennial shrub, while sweet cicely is a hardy perennial herb that thrives in partial shade.