Herb
Young Leaf
Young leaves of Thyme suit salads and quick wilting. Milder and more perishable than mature leaves. As a young leaf section of leaf, portion for even cooking and clear labelling. Add thyme young 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.
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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 0.8 g
- Saturated Fat 0.19 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.38 g
- Cholesterol 0 mg
- Sodium 25.4 mg
- Salt 0.05 g
- Total Carbohydrate 6.36 g
- Dietary Fibre 5.28 g
- Total Sugars 0.96 g
- Complex / starch 0.97 g
- Protein 3.06 g
- Water 82.2 g
- Energy 35 kcal
- Water 82.2 g
- Carbohydrates 6.36 g
- Protein 3.06 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 453 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 1.12 mg
- Vitamin B5 — Pantothenic Acid 0.44 mg
- Vitamin B6 0.22 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 86.4 µg
- Vitamin C 30 mg
- Vitamin E 2.12 mg
- Vitamin K 315 µg
- Minerals 349 mg
- Major Minerals 347 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 30 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 1.12 · vitamin-b5-pantothenic-acid: 0.44 · vitamin-b6: 0.22 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 86.4 · vitamin-e: 2.12 · vitamin-k: 315.3 ·
Minerals
Leaf tissue is fibre- and water-forward with low energy density.
History
Markets sold thyme as separate young leaf forms so cooks could match prep to the dish.
Retail packing made young leaf of thyme a familiar labelled product.
Food service portioned young leaf of thyme for consistent yield.