Stevia has been a “wonder crop” used around the globe since ancient times for various purposes such as sweetener and a medicine. Stevia is a nonnutritive sweetener derived from the leaves of Stevia rebaudiana (Bertoni) plant, an herbal shrub native of South America. Stevia as natural sweeteners are 200-300 times the sweetener than the common sugar and contribute sweetness to food and beverages without adding calories. S. rebaudiana is a member of the Asteraceae family. Throughout the cultivation period there are many factors responsible for the growth of stevia herb such as temperature, pH of the soil, propagation, irrigation, harvesting and drying. Drying is done for the large-scale commercial production to separate leaves. Stevia flowers are generally removed to enhance the flavor of the leaves. Stevia as a sweetener is safe for children, pregnant, and breastfeeding women. It is completely safe for diabetic patients as well because the intake of stevia sweetener does not increase the blood sugar level in the patient’s body. Stevia consists of eight glycosides which are named as stevioside, steviolbioside, rebaudiosides A-E and dulcoside A. The production of stevia begins by drying the leaves and then sousing them in hot water. In some cases, food-grade alcohol is used. There are multiple steps involved in the membrane filtration technique for extraction of steviol glycosides such as titration, extraction, filtration, microfiltration, ultrafiltration, diafiltration, nanofiltration, crystallization, drying, and spraying. By the end of these processes, only 10% of steviol glycosides are produced from dried leaves of stevia. Apart from their importance as sweeteners, Stevia and its glycosides acquire few remedial effects against certain diseases such as diabetes mellitus, hypertension (blood pressure), cystic fibrosis, tumor, inflammation, obesity, and tooth decay. However more lives could be saved by the help of stevia as a sweetener a sugar substitute with a fewer side effects.