Herb
Stem
Basil stems range from tender green tips usable in pesto to thicker woody lower stems best for stock or discard. Young stems chop into sauces with leaves; mature stems can taste grassy and fibrous if left in fine pesto. Strip leaves for delicate work; simmer hard stems briefly in tomato sauce or stock for aroma, then remove. Do not treat woody stems as a vegetable side.
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Cuts & parts
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.84 g
- Saturated Fat 0.2 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.41 g
- Cholesterol 0 mg
- Sodium 25 mg
- Salt 0.05 g
- Total Carbohydrate 6.86 g
- Dietary Fibre 3.94 g
- Total Sugars 1.05 g
- Complex / starch 1.03 g
- Protein 3.04 g
- Water 88.2 g
- Energy 41.4 kcal
- Water 88.2 g
- Carbohydrates 6.86 g
- Protein 3.04 g
- Fat 0.84 g
- Saturated Fat 0.2 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.41 g
- Omega-3 0.04 g
- Vitamins 406 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 1.07 mg
- Vitamin B5 — Pantothenic Acid 0.42 mg
- Vitamin B6 0.21 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 82.4 µg
- Vitamin C 2 mg
- Vitamin E 2.02 mg
- Vitamin K 300 µg
- Minerals 429 mg
- Major Minerals 427 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 1.07 · vitamin-b5-pantothenic-acid: 0.42 · vitamin-b6: 0.21 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 82.4 · vitamin-e: 2.02 · vitamin-k: 300.1 ·
Minerals
Stem of Basil: composition reflects this culinary part relative to the whole ingredient.
History
Pesto makers learned to favour leaves and tender tips over woody basil stems.
Waste-reduction cooks steeped basil stems in oil and stock for secondary aroma.