Herb

Tender Tip

Tender tips of Thyme are soft growing ends with the best aroma. Add late so perfume survives. As a tender tip section of leaf, portion for even cooking and clear labelling. Add thyme tender tip 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

FreshPortionPrep ReadyTenderTender Tip

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 37.8

Amount per 100 g

Total Fat 0.8 g
Saturated Fat 0.19 g
Trans Fat 0 g
Monounsaturated Fat 0.1 g
Polyunsaturated Fat 0.38 g
Cholesterol 0 mg
Sodium 24 mg
Salt 0.05 g
Total Carbohydrate 7.1 g
Dietary Fibre 4.12 g
Total Sugars 0.96 g
Complex / starch 0.95 g
Protein 2.99 g
Water 83.1 g

Detailed nutrients

Energy 37.8 kcal
Water 83.1 g
Carbohydrates 7.1 g
- Sugars 0.96 g
- Starch 0.95 g
- Fibre 4.12 g
Protein 2.99 g
Fat 0.8 g
- Saturated Fat 0.19 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.38 g
  - Omega-3 0.04 g
Vitamins 396 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 1.04 mg
- Vitamin B5 — Pantothenic Acid 0.41 mg
- Vitamin B6 0.2 mg
- Vitamin B7 — Biotin 2 µg
- Vitamin B9 — Folate 80.3 µg
- Vitamin C 2 mg
- Vitamin E 1.97 mg
- Vitamin K 293 µg
Minerals 310 mg
- Major Minerals 308 mg
  - Calcium 52 mg
  - Sodium 24 mg
  - Potassium 232 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: 0.16 · vitamin-b3-niacin: 1.04 · vitamin-b5-pantothenic-acid: 0.41 · vitamin-b6: 0.2 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 80.3 · vitamin-e: 1.97 · vitamin-k: 292.5 ·

Minerals

Sodium: 24.01 · Potassium: 232 · Calcium: 52 · Iron: 1.5 ·

Tender Tip of Thyme: composition reflects this culinary part relative to the whole ingredient.

History

1800

Markets sold thyme as separate tender tip forms so cooks could match prep to the dish.

1950

Retail packing made tender tip of thyme a familiar labelled product.

2000

Food service portioned tender tip of thyme for consistent yield.