Grape leaves
Grape leaves, the leaves of the grapevine plant, are used in the cuisines of a number of cultures. They are most often picked fresh from the vine and stuffed with a mixture of rice, meat, and spices, and then cooked by boiling or steaming. Stuffed grape leaves can be served as an appetizer or as a main dish.
Dolma, sarma and Vietnamese Thịt bò nướng lá lốt are some foods that incorporate grape leaves.
The cultural cuisines that use grape leaves include:
In indigenous medicine, grape leaves were used to stop bleeding, inflammation, and pain.
