Herb

Woody Sprig

Woody sprigs of Thyme infuse roasts and stocks, then are removed before serving. As a woody sprig section of stem, portion for even cooking and clear labelling. Add thyme woody sprig 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

CookedFreshPreparedSautéedSlicedStock

Traits

AromaticCrunchyPortionPrep ReadyWoody Sprig

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 40.8

Amount per 100 g

Total Fat 0.79 g
Saturated Fat 0.21 g
Trans Fat 0 g
Monounsaturated Fat 0.1 g
Polyunsaturated Fat 0.42 g
Cholesterol 0 mg
Sodium 24.4 mg
Salt 0.05 g
Total Carbohydrate 6.94 g
Dietary Fibre 4.11 g
Total Sugars 0.96 g
Complex / starch 1.02 g
Protein 3.13 g
Water 83 g

Detailed nutrients

Energy 40.8 kcal
Water 83 g
Carbohydrates 6.94 g
- Sugars 0.96 g
- Starch 1.02 g
- Fibre 4.11 g
Protein 3.13 g
Fat 0.79 g
- Saturated Fat 0.21 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.42 g
  - Omega-3 0.04 g
Vitamins 357 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 0.94 mg
- Vitamin B5 — Pantothenic Acid 0.37 mg
- Vitamin B6 0.18 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 72.3 µg
- Vitamin C 2 mg
- Vitamin E 1.77 mg
- Vitamin K 262 µg
Minerals 338 mg
- Major Minerals 336 mg
  - Calcium 66 mg
  - Sodium 24.4 mg
  - Potassium 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: 0.08 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 0.94 · vitamin-b5-pantothenic-acid: 0.37 · vitamin-b6: 0.18 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 72.3 · vitamin-e: 1.77 · vitamin-k: 262.4 ·

Minerals

Sodium: 24.4 · Potassium: 246 · Calcium: 66 · Iron: 1.5 ·

Woody Sprig of Thyme: composition reflects this culinary part relative to the whole ingredient.

History

1800

Markets sold thyme as separate woody sprig forms so cooks could match prep to the dish.

1950

Retail packing made woody sprig of thyme a familiar labelled product.

2000

Food service portioned woody sprig of thyme for consistent yield.