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Do you Cook with Unusual Leaves?

 
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Do you Cook with Unusual Leaves?

I have used grape leaves, fig leaves, and banana leaves.  And also, the commonly used leaves of cabbage, spinach, turnips, kale, etc.

And the many leaves that are found in my spice cabinet.

What uncommon leaves have you cooked with?

Here are some articles on cooking with leaves:



https://archive.nytimes.com/dinersjournal.blogs.nytimes.com/2013/05/29/cooking-with-leaves/





https://www.inkansascity.com/eat-drink/recipes/in-the-kitchen-cooking-with-leaves/



https://www.foodandwine.com/cooking-in-leaves-7501352

 
master gardener
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This isn't a very high-quality answer because I haven't done it yet, but I was watching a video about tamales cooked in banana leaves and thought the closest thing to that that I grow is horseradish, so I'm planning to someday try that.
 
Steward of piddlers
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Dolmas are my weakness. If you put a good quality dolma in front of me, I am in heaven.
 
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Japanese maple leaves are quite good in early spring - somewhat lemony in flavor and although they are small, they might make good dolmades
 
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Gracie's backyard - a film about permaculture farming in the far north with Richard Perkins (stream)
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