Herb

Tender Tip

Tender tips of Woodruff 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 woodruff tender tip 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

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 40.8

Amount per 100 g

Total Fat 0.83 g
Saturated Fat 0.2 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 7.05 g
Dietary Fibre 3.88 g
Total Sugars 1.04 g
Complex / starch 1.01 g
Protein 3.07 g
Water 87 g

Detailed nutrients

Energy 40.8 kcal
Water 87 g
Carbohydrates 7.05 g
- Sugars 1.04 g
- Starch 1.01 g
- Fibre 3.88 g
Protein 3.07 g
Fat 0.83 g
- Saturated Fat 0.2 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.38 g
  - Omega-3 0.04 g
Vitamins 378 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 1 mg
- Vitamin B5 — Pantothenic Acid 0.39 mg
- Vitamin B6 0.2 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 76.6 µg
- Vitamin C 2 mg
- Vitamin E 1.88 mg
- Vitamin K 278 µg
Minerals 339 mg
- Major Minerals 337 mg
  - Calcium 41 mg
  - Sodium 25.4 mg
  - Potassium 271 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: 0.15 · vitamin-b3-niacin: 1 · vitamin-b5-pantothenic-acid: 0.39 · vitamin-b6: 0.2 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 76.6 · vitamin-e: 1.88 · vitamin-k: 278.4 ·

Minerals

Sodium: 25.39 · Potassium: 271 · Calcium: 41 · Iron: 1.5 ·

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

History

1800

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

1950

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

2000

Food service portioned tender tip of woodruff for consistent yield.