My friend from Thailand uses pumpkin leaves, and the leading tendrils of many squashes, in various spicy preparations. I would guess that the first 8in of almost any of these vines, is usable to her. I'm not fond of some of the very spicy things, but she is considered a very good cook amongst the other Thai people that I've met.
After a pumpkin or squash plant, has reached the maximum size she desires, she keeps it in check by constant pruning of these new shoots. All of it is taken home, and none composted.
Aren't they kinda hairy?
Well that probaby cooks out anyway.
Its amazing the greens that an be cooked and eaten, even some nightshade leaves are considered good eating in some cultures.
After some chatter over the edibility of sunchoke leaves, one wiseman here on the forums walked outside,tasted them,and pronounced them terrible.
Of course many people balk at raw turnip or mustard greens,or other bitter greens, but I think our tester was more open minded than that.
Back to pumpkin leaves. There sure are a lot of them,so eatimg them would be a hellava bonus.
I wonder about zucchini leaves...