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Do you Cook with Unusual Leaves?

Anne Miller

steward

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Location: USDA Zone 8a

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posted 2 years ago

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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

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Christopher Weeks

master gardener

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Location: Carlton County, Minnesota, USA: 3b; Dfb; sandy loam; in the woods

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posted 2 years ago

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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.

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Timothy Norton

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Location: Upstate New York, Zone 5b, 43 inch Avg. Rainfall

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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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Judson Carroll

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Location: Blue Ridge Mountains

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posted 2 years ago

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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

"Them that don't know him don't like him and them that do sometimes don't know how to take him, he ain't wrong he's just different and his pride won't let him do the things to make you think he's right" - Ed Bruce (via Waylon and WIllie)

I agree. Here's the link: http://stoves2.com