Harvested from Plants for a Future Forest Garden.
Young vine leaves can be used as a salad leaf, with a pleasant sharp flavour. They have a sweet grape like smell and are very tender.
Eat raw as a salad leaf, nibble as an anti-oxidant rich snack or boil/steam lightly for a few minutes to use as a vegetable as you would spinach leaves.
Vine leaves are rich in anti-oxidants and have long been incorporated into the human diet both as food and as medicine.
Vine leaf extracts are often used to support the health of blood vessels, which is likely to be due to their resveratrol content. Resveratrol is becoming increasingly well known for its potential to positively impact health(1).
Quote from article:
Native Americans made grape leaves into a tea for diarrhoea, hepatitis, stomach aches and pains and thrush. They used wilted grape leaves for sore breasts, rheumatism, headaches and fevers. While grape leaves have a history of being used for a wide variety of conditions, more research is needed to determine true efficacy. (2)
For general health and wellness, grape leaves are a good source of nutrients, including vitamins C, E, A, K and B6, plus niacin, iron, fiber, riboflavin, folate, calcium, magnesium, copper and manganese. (2)
Here is the Plants for a Future data sheet: