Herb

Mature Leaf

Mature leaves of Thyme have fuller flavour and stronger ribs—better cooked. Strip tough midribs if needed. As a mature leaf section of leaf, portion for even cooking and clear labelling. Add thyme mature leaf late for perfume or earlier for deep infusion. Store dry forms airtight; keep fresh stems damp. Roasts, stocks, beans, and braises are classic paths.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedDriedFreshPreparedRawWilted

Traits

FreshMature LeafPortionPrep ReadyTender

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 34.9

Amount per 100 g

Total Fat 0.76 g
Saturated Fat 0.2 g
Trans Fat 0 g
Monounsaturated Fat 0.1 g
Polyunsaturated Fat 0.39 g
Cholesterol 0 mg
Sodium 26.3 mg
Salt 0.05 g
Total Carbohydrate 6.65 g
Dietary Fibre 5.04 g
Total Sugars 1.02 g
Complex / starch 0.95 g
Protein 3.15 g
Water 90 g

Detailed nutrients

Energy 34.9 kcal
Water 90 g
Carbohydrates 6.65 g
- Sugars 1.02 g
- Starch 0.95 g
- Fibre 5.04 g
Protein 3.15 g
Fat 0.76 g
- Saturated Fat 0.2 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.39 g
  - Omega-3 0.04 g
Vitamins 404 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 76.2 µg
- Vitamin C 30 mg
- Vitamin E 1.87 mg
- Vitamin K 277 µg
Minerals 376 mg
- Major Minerals 374 mg
  - Calcium 59 mg
  - Sodium 26.3 mg
  - Potassium 289 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.05 g

Vitamins

vitamin-c: 30 · 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: 76.2 · vitamin-e: 1.87 · vitamin-k: 276.9 ·

Minerals

Sodium: 26.28 · Potassium: 289 · Calcium: 59 · Iron: 1.5 ·

Leaf tissue is fibre- and water-forward with low energy density.

History

1800

Markets sold thyme as separate mature leaf forms so cooks could match prep to the dish.

1950

Retail packing made mature leaf of thyme a familiar labelled product.

2000

Food service portioned mature leaf of thyme for consistent yield.