Grape leaves are also great for pickling or canning. They add excellent flavor and help keep pickled vegetables crisp.
How to Harvest Grape Leaves for Cooking
Only pick grape leaves from vines that haven’t been sprayed with chemicals. This is usually done early in spring.
It’s important to choose varieties with soft leaves. You’ll know this when picking—tender leaves will feel softer to the touch.
Choose young, light green, tender leaves, which develop a pleasant, slightly tangy taste after cooking.
Try to pick larger leaves, as they’re easier to use for making stuffed grape leaves (dolmas). You may need 2 leaves per roll.
How to Prepare and Store Grape Leaves
Pick the amount you need and place them in a basket so they don’t sweat.
Avoid using plastic bags.
After picking, spread them out dry (without washing) on a clean, dry surface like a sanitized tablecloth.
Stack leaves in piles of 10 similar-sized ones. Roll each pile into a tight bundle and tie it with string.
Prepare all your leaves this way, creating compact, neatly rolled bundles.
Place the bundles in a clean, dry glass jar—usually 5–7 rolls per jar depending on size.
Seal the jar with a lid using a canning tool.
Alternatively, you can store the bundles in a clean, dry, tightly sealed plastic bottle.
Once opened, you should use all the leaves at once—so plan ahead based on how many you need per recipe.
No sterilization is required for this method.
