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!)
Location: Northern California
posted 10 years ago
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.
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.
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