Herb

Tender Stem

Tender stems of Tarragon chop with leaves for full yield in pastes and stir-fries. As a tender stem section of stem, portion for even cooking and clear labelling. Add tarragon tender stem late for perfume or earlier for deep infusion. Store dry forms airtight; keep fresh stems damp. Béarnaise, chicken, eggs, and vinegar are classic paths.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshPreparedSautéedSlicedStock

Traits

AromaticCrunchyPortionPrep ReadyTender Stem

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 41

Amount per 100 g

Total Fat 0.85 g
Saturated Fat 0.2 g
Trans Fat 0 g
Monounsaturated Fat 0.1 g
Polyunsaturated Fat 0.4 g
Cholesterol 0 mg
Sodium 24.1 mg
Salt 0.05 g
Total Carbohydrate 7.38 g
Dietary Fibre 3.95 g
Total Sugars 1.04 g
Complex / starch 1.03 g
Protein 3.12 g
Water 89.8 g

Detailed nutrients

Energy 41 kcal
Water 89.8 g
Carbohydrates 7.38 g
- Sugars 1.04 g
- Starch 1.03 g
- Fibre 3.95 g
Protein 3.12 g
Fat 0.85 g
- Saturated Fat 0.2 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.4 g
  - Omega-3 0.04 g
Vitamins 376 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 0.99 mg
- Vitamin B5 — Pantothenic Acid 0.39 mg
- Vitamin B6 0.19 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 76.3 µg
- Vitamin C 2 mg
- Vitamin E 1.87 mg
- Vitamin K 277 µg
Minerals 384 mg
- Major Minerals 382 mg
  - Calcium 39 mg
  - Sodium 24.1 mg
  - Potassium 319 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: 0.15 · vitamin-b3-niacin: 0.99 · vitamin-b5-pantothenic-acid: 0.39 · vitamin-b6: 0.19 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 76.3 · vitamin-e: 1.87 · vitamin-k: 277.4 ·

Minerals

Sodium: 24.05 · Potassium: 319 · Calcium: 39 · Iron: 1.5 ·

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

History

1800

Markets sold tarragon as separate tender stem forms so cooks could match prep to the dish.

1950

Retail packing made tender stem of tarragon a familiar labelled product.

2000

Food service portioned tender stem of tarragon for consistent yield.