Herb
Stem
Stem of Thyme ranges from tender edible stalk to woody waste. Stems often need more time than leaves. Rinse grit. Add thyme stem 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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Cuts & parts
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 0.81 g
- Saturated Fat 0.19 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.4 g
- Cholesterol 0 mg
- Sodium 24.2 mg
- Salt 0.05 g
- Total Carbohydrate 7.39 g
- Dietary Fibre 4.02 g
- Total Sugars 0.95 g
- Complex / starch 1.02 g
- Protein 3.17 g
- Water 89.9 g
- Energy 41.3 kcal
- Water 89.9 g
- Carbohydrates 7.39 g
- Protein 3.17 g
- Fat 0.81 g
- Saturated Fat 0.19 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.4 g
- Omega-3 0.04 g
- Vitamins 413 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 1.09 mg
- Vitamin B5 — Pantothenic Acid 0.43 mg
- Vitamin B6 0.21 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 83.9 µg
- Vitamin C 2 mg
- Vitamin E 2.06 mg
- Vitamin K 306 µg
- Minerals 248 mg
- Major Minerals 246 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: 1.09 · vitamin-b5-pantothenic-acid: 0.43 · vitamin-b6: 0.21 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 83.9 · vitamin-e: 2.06 · vitamin-k: 305.7 ·
Minerals
Stem of Thyme: composition reflects this culinary part relative to the whole ingredient.
History
Markets sold thyme as separate stem forms so cooks could match prep to the dish.
Retail packing made stem of thyme a familiar labelled product.
Food service portioned stem of thyme for consistent yield.