Herb
Stem
Savory 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 savory aroma stays clear Keep cut stems cold and slightly damp until cooking.
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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 0.83 g
- Saturated Fat 0.19 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.38 g
- Cholesterol 0 mg
- Sodium 26.3 mg
- Salt 0.05 g
- Total Carbohydrate 6.95 g
- Dietary Fibre 4.17 g
- Total Sugars 0.98 g
- Complex / starch 1.04 g
- Protein 3.11 g
- Water 84.2 g
- Energy 41.8 kcal
- Water 84.2 g
- Carbohydrates 6.95 g
- Protein 3.11 g
- Fat 0.83 g
- Saturated Fat 0.19 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.38 g
- Omega-3 0.04 g
- Vitamins 355 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 0.94 mg
- Vitamin B5 — Pantothenic Acid 0.37 mg
- Vitamin B6 0.18 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 71.8 µg
- Vitamin C 2 mg
- Vitamin E 1.76 mg
- Vitamin K 261 µg
- Minerals 408 mg
- Major Minerals 406 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 0.94 · vitamin-b5-pantothenic-acid: 0.37 · vitamin-b6: 0.18 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 71.8 · vitamin-e: 1.76 · vitamin-k: 260.5 ·
Minerals
Stem of Savory: composition reflects this culinary part relative to the whole ingredient.
History
Herbalists and cooks long used savory stems for candying, infusions and broth bases alongside the leaves.
Market bunches of savory made stem-and-leaf packs the default home form before stripped leaves became common.
Chefs began specifying tender savory stems versus woody trimmings for consistent sauce and stock work.