Herb
Stem
Sorrel 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 sorrel aroma stays clear Taste a raw scrap—bitterness means longer cooking or peeling.
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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 0.39 g
- Cholesterol 0 mg
- Sodium 26.1 mg
- Salt 0.05 g
- Total Carbohydrate 7.11 g
- Dietary Fibre 3.91 g
- Total Sugars 1.04 g
- Complex / starch 1.04 g
- Protein 3.16 g
- Water 87.5 g
- Energy 42 kcal
- Water 87.5 g
- Carbohydrates 7.11 g
- Protein 3.16 g
- Fat 0.84 g
- Saturated Fat 0.2 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.39 g
- Omega-3 0.04 g
- Vitamins 437 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 1.15 mg
- Vitamin B5 — Pantothenic Acid 0.46 mg
- Vitamin B6 0.23 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 88.9 µg
- Vitamin C 2 mg
- Vitamin E 2.18 mg
- Vitamin K 325 µg
- Minerals 446 mg
- Major Minerals 444 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: 0.17 · vitamin-b3-niacin: 1.15 · vitamin-b5-pantothenic-acid: 0.46 · vitamin-b6: 0.23 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 88.9 · vitamin-e: 2.18 · vitamin-k: 324.7 ·
Minerals
Stem of Sorrel: composition reflects this culinary part relative to the whole ingredient.
History
Herbalists and cooks long used sorrel stems for candying, infusions and broth bases alongside the leaves.
Market bunches of sorrel made stem-and-leaf packs the default home form before stripped leaves became common.
Chefs began specifying tender sorrel stems versus woody trimmings for consistent sauce and stock work.