Grape Leaf

• Used to make dolmas or stuffed grape leaves, a traditional dish where the leaves are filled with rice, herbs, and sometimes meat, then steamed or baked.
• Incorporated into salads or soups for an earthy, tangy flavor and added texture.
• Used as a natural wrapper for grilling or steaming fish, imparting a subtle, aromatic flavor to the dish.
• Pickled or brined grape leaves are used as a tangy garnish or side dish in Mediterranean and Middle Eastern meals.
• Chopped and added to rice pilafs or grain-based dishes for a unique, herbaceous twist.
• Used as a decorative and edible layer in serving platters or charcuterie boards to enhance presentation and flavor.

• Grape leaves are low in calories and rich in fiber, making them a great addition to weight-conscious diets.
• They contain antioxidants, which can support overall wellness and provide a fresh, earthy flavor to dishes.
• Commonly used in Mediterranean and Middle Eastern cuisines, grape leaves are ideal for wrapping fillings like rice, herbs, and meat.
• They are gluten-free and can be a versatile option for those with dietary restrictions.
• Grape leaves add a tangy and slightly sour taste to recipes, enhancing the flavor profile of stuffed dishes.
• Packed with vitamins like A and K, grape leaves contribute to a nutrient-rich meal without overpowering other ingredients.

Fresh grape leaves should be stored in the refrigerator, wrapped in a damp paper towel and placed inside a plastic bag to maintain moisture and freshness. If purchased brined or canned, keep them in their original container and refrigerate after opening. For long-term storage, grape leaves can be frozen by blanching them first and then sealing them in an airtight container or freezer bag.