Herb

Tender Stem

Tender stems of Woodruff chop with leaves for full yield in pastes and stir-fries. As a tender stem section of stem, portion for even cooking and clear labelling. Add woodruff tender stem 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

CookedFreshPreparedSautéedSlicedStock

Traits

AromaticCrunchyPortionPrep ReadyTender Stem

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 37.8

Amount per 100 g

Total Fat 0.75 g
Saturated Fat 0.2 g
Trans Fat 0 g
Monounsaturated Fat 0.1 g
Polyunsaturated Fat 0.41 g
Cholesterol 0 mg
Sodium 26 mg
Salt 0.05 g
Total Carbohydrate 6.66 g
Dietary Fibre 3.96 g
Total Sugars 1.04 g
Complex / starch 1.06 g
Protein 3 g
Water 89.8 g

Detailed nutrients

Energy 37.8 kcal
Water 89.8 g
Carbohydrates 6.66 g
- Sugars 1.04 g
- Starch 1.06 g
- Fibre 3.96 g
Protein 3 g
Fat 0.75 g
- Saturated Fat 0.2 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.41 g
  - Omega-3 0.04 g
Vitamins 393 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 1.04 mg
- Vitamin B5 — Pantothenic Acid 0.41 mg
- Vitamin B6 0.2 mg
- Vitamin B7 — Biotin 2 µg
- Vitamin B9 — Folate 79.7 µg
- Vitamin C 2 mg
- Vitamin E 1.95 mg
- Vitamin K 290 µg
Minerals 345 mg
- Major Minerals 344 mg
  - Calcium 69 mg
  - Sodium 26 mg
  - Potassium 249 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: 0.16 · vitamin-b3-niacin: 1.04 · vitamin-b5-pantothenic-acid: 0.41 · vitamin-b6: 0.2 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 79.7 · vitamin-e: 1.95 · vitamin-k: 290.2 ·

Minerals

Sodium: 25.95 · Potassium: 249 · Calcium: 69 · Iron: 1.5 ·

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

History

1800

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

1950

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

2000

Food service portioned tender stem of woodruff for consistent yield.