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Grape leaves, the leaves of the grapevine plant, are used in the cuisines of a number of cultures. They may be obtained fresh, or preserved in jars or cans. [1] [2] The leaves are commonly rolled or stuffed with mixtures of meat and rice to produce dolma (often, sarma), found widely in the Mediterranean, Caucasus, Balkans, and Middle East. [3]
Cissus alata, commonly known as grape ivy, grape leaf ivy, oak leaf ivy, or Venezuela treebine, [2] is a species of flowering plant in the family Vitaceae native to the tropical Americas. [3] Under its synonym Cissus rhombifolia, it has gained the Royal Horticultural Society's Award of Garden Merit. [4] [5] The species name 'alata' means winged ...
Sceptridium dissectum leaves are a light green during the spring and early summer, with the leaves becoming deciduous in late summer. The leaves usually turn a bronze color in late fall through winter. The grape like sporangia range from green to yellow. The petiole or stalk of the plant is green from top to bottom and glabrous as is the ...
Stuffed grape leaves can be found across the Mediterranean, from Greek dolmades to Lebanese warak enab. These dolmas feature earthy grape leaves hugged around an ultra-savory lamb, herb, and rice ...
Vitis aestivalis, the summer grape, [1] or pigeon grape [2] is a species of grape native to eastern North America from southern Ontario east to Maine, west to Oklahoma, and south to Florida and Texas. [3] [4] It is a vigorous vine, growing to 10 m or more high in trees.
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The scuppernong is a large variety of muscadine (Vitis rotundifolia), [1] a species of grape native to the southern United States. It is usually a greenish or bronze color and is similar in appearance and texture to a white grape, but rounder and larger.
Grape Leaves: A Century of Arab-American Poetry, edited by Gregory Orfalea and Sharif Elmusa, 1988, University of Utah Press. This page was last edited on 6 April ...
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