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Stuffed grape leaves
Stuffed grape leaves with yogurt mint sauce

Grape leaves, the leaves of the grapevine plant, are used in the cuisines of a number of cultures. 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.[1]

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

The cultural cuisines that use grape leaves include:

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Traditional medicineEdit

In indigenous medicine, grape leaves were used to stop bleeding, inflammation, and pain.[2]

Commercial productionEdit

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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