Herb

Stem

Mint stem is the stalk that supports leaves and flowers—tender young stems can be chopped into sauces and salads, while older woody stems flavour stocks and infusions then get strained out. Strip leaves if using stems alone, peel strings on tough stalks, and add hard pieces early to simmering liquids. Tender stems go in late so they stay bright. Season lightly so mint aroma stays clear Taste a raw scrap—bitterness means longer cooking or peeling.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Tender Stem

Woody Stem

Characteristics

Preparations

CookedDicedFreshPeeledSautéedSlicedStock

Traits

AromaticAromatic When YoungCrunchyFibrous Or TenderStalkTender Or Woody

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 41.4

Amount per 100 g

Total Fat 0.82 g
Saturated Fat 0.19 g
Trans Fat 0 g
Monounsaturated Fat 0.1 g
Polyunsaturated Fat 0.42 g
Cholesterol 0 mg
Sodium 24.1 mg
Salt 0.05 g
Total Carbohydrate 7.06 g
Dietary Fibre 4.07 g
Total Sugars 0.96 g
Complex / starch 1.03 g
Protein 2.95 g
Water 80.7 g

Detailed nutrients

Energy 41.4 kcal
Water 80.7 g
Carbohydrates 7.06 g
- Sugars 0.96 g
- Starch 1.03 g
- Fibre 4.07 g
Protein 2.95 g
Fat 0.82 g
- Saturated Fat 0.19 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.42 g
  - Omega-3 0.04 g
Vitamins 336 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 0.89 mg
- Vitamin B5 — Pantothenic Acid 0.35 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 68 µg
- Vitamin C 2 mg
- Vitamin E 1.66 mg
- Vitamin K 246 µg
Minerals 426 mg
- Major Minerals 424 mg
  - Calcium 60 mg
  - Sodium 24.1 mg
  - Potassium 340 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 0.89 · vitamin-b5-pantothenic-acid: 0.35 · vitamin-b6: 0.17 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 68 · vitamin-e: 1.66 · vitamin-k: 246.2 ·

Minerals

Sodium: 24.12 · Potassium: 340 · Calcium: 60 · Iron: 1.5 ·

Stem of Mint: composition reflects this culinary part relative to the whole ingredient.

History

500

Herbalists and cooks long used mint stems for candying, infusions and broth bases alongside the leaves.

1850

Market bunches of mint made stem-and-leaf packs the default home form before stripped leaves became common.

1980

Chefs began specifying tender mint stems versus woody trimmings for consistent sauce and stock work.