Grape Leaf

Fermented And Pickled FoodLeafy-greenBrinySaltyTangyHerbaceousLeafySlightly Sour

Nutrition (per 100 g)

Calories: 69
Protein (g): 5.6
Fat (g): 2.1
Carbs (g): 11.3
Fiber (g): 7.7
Sodium (mg): 1600

Values reflect brined, canned leaves; sodium varies by brand and by rinsing before use. Fiber is relatively high for a leafy ingredient.

Storage

Room temp: up to 365 days
Refrigerated: up to 14 days
Frozen: up to 0 days

A grape leaf is the tender, broad leaf of the grapevine, most often sold rolled or stacked in jars, preserved in brine. It is supple and slightly tangy with a saline snap, and it softens further with blanching or braising. Cooks use it to wrap rice and meat fillings for dolmas, to line pots for gentle braises, or to shred into salads and pilafs.

Brined grape leaves are rooted in the cuisines of the Eastern Mediterranean, Middle East, Balkans, and the Caucasus. Preserving spring leaves in salt or vinegar evolved alongside viticulture, allowing year-round dolma-making and other preparations.