The variety of grapes, grapes, have the leaves eaten for making Dolmades?

Dolmades (stuffed grape leaves) are popular dishes in Greek and Middle Eastern cuisine. These dishes are made from meat, rice, various herbs and spices, all of which are wrapped with vine leaves and cooked.

When cooking, it is important to use the correct ingredients, which is why many people ask which is the best grape varieties for making. dolmades?

Sultana grapes, also known as seedless Thompson, are the best varieties of grapes, with edible leaves used to make dolmades.

How do I know? I asked my ethnic mother, she grew up on the farm and has been making this dish all her life, so I say it's a reliable source!

Why is Sutana (Thompson without seeds) the desired leaf?

Sultana vines, with a large bunch of sweet grapes and wide edible leaves which are ideal for making stuffed vine leaves.

There are several reasons why Sultana (Thompson does not have seeds) leaves used for their edible leaves in other grape varieties:

Large, wide leaves with very shallow petals provide a spacious wrapping material without holes or gaps where the mixture can come off, unlike the deeper grape leaves (deep cuts) of most grape varieties.

The leaves are stronger and more elastic than other grape varieties making them ideal for cooking, as they're easy to wrap and won't come apart.

The leaves have good texture and taste when cooked and easy to chew.

Other varieties with wide leaves may also be used if they're delicious and lend themselves to cooking. I should point out that the Vitus Vinifera (European grape varieties) is used for edible leaves.

Are Labrusca Grapes (Fox Grapes) Leaf Eaten?

Northern Fox grapes, also known as Concorde grapes or Labrusca, are Vitis labrusca strains, native to the United States, with different musketeer flavors, many of which find nasty, and large seeds that adhere to the pulp of berries, it's inferior grapes compared to the European vinifera vitus strain, and the leaves are not suitable for cooking this dish.

Only small leaves of Vitis labrusca are considered edible, and are said to be 'pleasant acids'. When cooked and used as leafy greens or wrapped around other dishes then bake them telling a satisfying taste. You don't want the taste of the leaves seeps into the ingredients in dolmades in case you're wondering.

The leaves actually used in the past as herbal medicines, where infusions of leaves have been used to treat diarrhea, fever, headache, hepatitis, abdominal pain and thrush, while a pox has been used externally in rheumatic joints, chest pain, and headache treatment.

In other words, just use the European vinifera vitus strain for dolmades!

Harvesting the best grape leaves for cooking

Like other fresh cooking ingredients, know what to harvest and when to determine the quality of the ingredients!

The best time to choose vine leaves is in late spring to early summer, when the leaves are nice and gentle, unblemished. Any leaves that are not immediately used can be stored for later use.

You don't want to harvest very young soft leaves which can easily tear or the oldest, hardest ones, but medium-sized leaves in between.

My mother's traditional method taught me to start at the end of the branch, leaving the first three leaves, then choosing the fourth and later leaves for harvesting. Choose a few leaves from each branch to avoid stripping one of the branches. Cut the leaves near the branches where you want the leaves to stick to this leaf, preventing the leaves from tearing, and the leaf stems can be cut out later during the cooking preparation process.

Choose a healthy looking leaf as large as a palm or a large hand without any holes. in them or other damage. Make sure that the leaves are not sprayed with any pesticides or fungicides. If it's not your grapes, ask the grower!

If the leaves are applied immediately for cooking, rinse with cold water to wash them, then pat them to dry before use.

Storing vine leaves

Since the harvesting period is limited, it is best to collect the grape leaves you need during the few months they contain, and store unused things.

If the leaves are stored, they will not be washed. But wipe with dry paper towels, stack them, then place them in a sealed refrigerated bag and put in the freezer, where they will be stored for 6 months.

More than a vine leaf!

In permaculture, which is essentially an ecological garden design, we want to use plants with multiple applications to enhance efficiency.

Thompson's seedless grapes (sultana) are one of the most popular grapes around the world and are also used for making dried raisins and wine.

Berries are yellow-green in an oval shape in small to medium shape and without seeds with soft and sweet skin, firm, juicy pulp with a good grape flavor. Berries are produced in large, cone buns which are usually filled with good. This sturdy vine and a variety of cans-pruned It's definitely worth growing!