Herb

Woody Stem

Woody stems of Tarragon are fibrous—infuse and discard. Strip leaves for fine chop. As a woody stem section of stem, portion for even cooking and clear labelling. Add tarragon woody 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 ReadyWoody Stem

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 42.2

Amount per 100 g

Total Fat 0.75 g
Saturated Fat 0.2 g
Trans Fat 0 g
Monounsaturated Fat 0.1 g
Polyunsaturated Fat 0.4 g
Cholesterol 0 mg
Sodium 25.2 mg
Salt 0.05 g
Total Carbohydrate 6.71 g
Dietary Fibre 3.89 g
Total Sugars 1.03 g
Complex / starch 1.06 g
Protein 2.97 g
Water 88.5 g

Detailed nutrients

Energy 42.2 kcal
Water 88.5 g
Carbohydrates 6.71 g
- Sugars 1.03 g
- Starch 1.06 g
- Fibre 3.89 g
Protein 2.97 g
Fat 0.75 g
- Saturated Fat 0.2 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.4 g
  - Omega-3 0.04 g
Vitamins 441 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 0.88 mg
- Vitamin B5 — Pantothenic Acid 0.35 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 67.3 µg
- Vitamin C 2 mg
- Vitamin E 1.64 mg
- Vitamin K 352 µg
Minerals 273 mg
- Major Minerals 271 mg
  - Calcium 33 mg
  - Sodium 25.2 mg
  - Potassium 213 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: 0.88 · vitamin-b5-pantothenic-acid: 0.35 · vitamin-b6: 0.17 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 67.3 · vitamin-e: 1.64 · vitamin-k: 351.7 ·

Minerals

Sodium: 25.23 · Potassium: 213 · Calcium: 33 · Iron: 1.5 ·

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

History

1800

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

1950

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

2000

Food service portioned woody stem of tarragon for consistent yield.