Grape leaf

Grape leaves are used in the cuisines of a number of cultures, including Albanian cuisine, Armenian cuisine, Assyrian cuisine, Lebanese cuisine, Persian cuisine, Greek cuisine, Bulgarian cuisine, Macedonian cuisine, Serbian cuisine, Romanian cuisine, Iraqi cuisine Afghani cuisine, Pakistani cuisine, Turkish cuisine, Kurdish cuisine and Vietnamese cuisine. They are most often picked fresh from the vine and stuffed with a mixture of rice, meat, and spices, and then cooked by boiling or steaming. Stuffed grape leaves can be served as an appetizer or as a main dish.

Dolma, sarma and Vietnamese Thịt bò nướng lá lốt (lá lốt is a related leaf) are some foods that incorporate grape leaves.

In indigenous medicine, grape leaves were used to stop bleeding, inflammation, and pain.

The leaves can also be sold in jars. In a jar, the grape leaves are usually packed in rolls in a brined solution. A jar of commercial grape leaves typically contains grape leaves, water, salt, citric acid, sodium benzoate, potassium sorbate, and sodium bisulfite (as preservatives).

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Wikipedia