Eating grape leaves?

  Stuffed grape leaves (dolmades) are a traditional dish and one of my family's old recipes. Are grape leaves usable as a salad green? Anybody tried this? Regardless, my grape vine will be getting an unpleasant visit once it has gotten sufficiently established (I've got to try it!)

They're also used in pickling to keep the pickles crisp, which they do effectively because they have a lot of tannins in them. The tannins make the taste of raw leaves rather astringent and bitter, I have found. Mature leaves are also kind of tough. Young leaves might be okay raw; older ones might be worth a try steamed or sauteed with other vegetables.

Thanks. Perhaps I'll try them in soup.

I like to eat only the young leaves, then I slice them very thinly, like 1/4 in- 3-4 mm (shiffonade sp?). Then I put some in the sauerkraut and put some in my soups, casseroles, even salads. The broader the diversity of plants in your gut, the healthier you are.
John S
PDX OR