Grape leaves

Vitis vinifera

leaf

Young vine leaves, blanched or brined, rolled around a rice filling as dolmas and sarmas. 100 g of fresh leaves provide 363 mg of calcium, 11 g of fibre and 2.6 mg of iron.

Origin

Caucasus and Near East

Season (United States)

all year round · grows in your region

Preparation

In brine, they are rinsed to remove the salt; fresh, they are blanched for a minute in boiling water. The stem is cut off, the leaf rolled around a rice stuffing, and the rolls simmered gently; the leaf is eaten.

Molecules

Lutein and zeaxanthin

Did you know?

Their five lobes and heart-shaped base vary from one grape variety to another: ampelography uses them to identify vines.