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Blanching
Drying
".... Select whole leaves, free of damage, from vines that have not been sprayed with pesticides. Leaves should display a light green color and have a supple texture. Seek out the best picks just below the new growth at the top of the plant and close to the fruit. To sustainably harvest them, leave the first 3 leaves following any new growth at the end of the vine, and then pick the next two to three leaves. After that, move on to the next stem.
Grape leaves should be at least the size of the palm of your hand, large enough to wrap around a filling.
Blanching
Blanching
To prepare leaves for blanching, use a sharp knife or scissors to cut the stem off of each leaf. Then, rinse well under cold running water.
To blanch, boil water in a teakettle. Place your leaves in a pot or heavy bowl, cover them with boiling water, and then let them sit for about 2 minutes or until soft, but not mushy. Alternately, you can bring a large pot of water to a boil, turn off the heat, add the leaves, and let them sit for the same amount of time. Using tongs, transfer blanched leaves from the hot water into an ice bath. Once cool, drain and squeeze out all of the water, pat the grape leaves dry with paper towels, and use them in your favorite recipe
Drying
Wipe off your leaves with a paper towel to remove any debris. Using a needle, run a thread through the vine leaves right above the stem attachment. Hang bunches of leaves in a dark, cool place to dry them (similar to the method used for drying herbs and flowers). Once dried, pack bunches (still tied together and enough for one recipe) in plastic bags and store them for future use. When you're ready to cook, hold the bunch by the string and dip each leaf in boiling water for about 2 to 3 minutes. The color will turn a light green. Use as directed in your recipe
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