Got a Vineyard?
Or just curious to know more about what goes on at one?
Well hopefully here are some answers!
Grape leaves can be all sorts of useful fresh off the vine to stored and pressed the choice is yours heres what to do with your grape leaves. An interesting fact about grape leaves, they have been used in Greek cooking since ancient times, and abelofylla yemista (dolmades, stuffed grape leaves) are classics in Greek homes and restaurants around the world.
Grape leaves can be used fresh from the vine in late spring and early summer, when tender leaves are plentiful, and they can be stored for use at other times.
Choosing the right Grape Leaves:
- Climate will be the final guide, but generally, pick grape leaves in late spring (May, June).
- Grape leaves should be whole, without holes, from vines that have not been sprayed with pesticides.
- Leaves should be light green, and tender (supple). The best are those below the new growth at the top of the plant and above those close to the grapes. Rule of thumb: count down three leaves from the new growth at the end of the vine, and pick the next 2 to 3 leaves, then move on to the next stem.
- Leaves should be medium to large, with no damage, and at least the size of the palm of your hand, large enough to wrap around a filling.
- The leaves from Sultana grapes (Thompson seedless) are hardier and more flexible than other types; however, any variety can be used.
- 2 to 2 1/2 pounds (about 1 kilo) of small fresh leaves = approximately 200- 220 leaves.