Herb

Open Flower

Open flowers of Woodruff are for garnish and short infusions. Do not boil hard. As a open flower section of flower, portion for even cooking and clear labelling. Add woodruff open flower late for perfume or earlier for deep infusion. Store dry forms airtight; keep fresh stems damp. May wine, syrups, and jellies are classic paths.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedDriedFreshInfusedPrepared

Traits

AromaticDelicateOpen FlowerPortionPrep Ready

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 41.7

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 0.38 g
Cholesterol 0 mg
Sodium 25.8 mg
Salt 0.05 g
Total Carbohydrate 7.01 g
Dietary Fibre 3.95 g
Total Sugars 1.05 g
Complex / starch 0.95 g
Protein 2.85 g
Water 88.5 g

Detailed nutrients

Energy 41.7 kcal
Water 88.5 g
Carbohydrates 7.01 g
- Sugars 1.05 g
- Starch 0.95 g
- Fibre 3.95 g
Protein 2.85 g
Fat 0.81 g
- Saturated Fat 0.19 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.38 g
  - Omega-3 0.04 g
Vitamins 337 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 0.89 mg
- Vitamin B5 — Pantothenic Acid 0.35 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 68.1 µg
- Vitamin C 2 mg
- Vitamin E 1.66 mg
- Vitamin K 247 µg
Minerals 391 mg
- Major Minerals 390 mg
  - Calcium 67 mg
  - Sodium 25.8 mg
  - Potassium 297 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 0.89 · vitamin-b5-pantothenic-acid: 0.35 · vitamin-b6: 0.17 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 68.1 · vitamin-e: 1.66 · vitamin-k: 246.5 ·

Minerals

Sodium: 25.82 · Potassium: 297 · Calcium: 67 · Iron: 1.5 ·

Open Flower of Woodruff: composition reflects this culinary part relative to the whole ingredient.

History

1800

Markets sold woodruff as separate open flower forms so cooks could match prep to the dish.

1950

Retail packing made open flower of woodruff a familiar labelled product.

2000

Food service portioned open flower of woodruff for consistent yield.