Fresh grape leaves

Fresh grape leaves are the tender, edible leaves of the grapevine (Vitis vinifera), widely used in Mediterranean and Middle Eastern cuisines to prepare traditional dishes such as the famous dolmas or dolmades, which consist of leaves stuffed with rice, meat, and spices.

Their origin dates back to the wine-growing regions of the Mediterranean, such as Greece, Turkey, Lebanon, and the Balkan countries, where the grapevine has been cultivated since ancient times. These leaves are harvested in spring or early summer when they are tender and have a mild, slightly acidic flavor.

Regarding their properties, fresh grape leaves are low in calories and rich in dietary fiber, which aids digestion. They also contain antioxidants, vitamins A and K, as well as minerals such as calcium and iron. Their use in recipes contributes to nutritious and flavorful dishes.

In different regions of Latin America, grape leaves may also be called hojas de vid or simply hojas de parra. In some places, they may be referred to as hojas de uva, although this term is less common.

In cooking, it is important to wash and soften fresh leaves before using them to remove bitterness and allow them to bend without breaking, thus facilitating the process of wrapping the fillings.