How do you prepare fresh vine leaves for stuffing?

Answer 1

You need to pick the grape leaves in late Spring ( May or June) and they need to be whole, without holes and from vines that have not been sprayed with pesticides. They need to be light green and tender. The best are the new growth at the top of the plant and close to the grapes. Rule of thumb: count down 3 leaves from the new growth at the end of the vine and pick the next 2-3 leaves, then move to the next stem. Leaves should be medium to large with no damage and at least the size of the palm of your hand and large enough to wrap around a filling. The leaves from the Thompson seedless are hardier and more flexible than other types. For 2 to 2 1/2 pounds you need 200-220 leaves. After picking the leaves use a sharp knife to cut off the stems. Do not cut the leaf. Rinse well under cold water and remove stems. Fresh leaves need to be blanched before using. To blanch: Place leaves in a pan and cover with boiling water. Let sit for 3-5 minutes. Another method is to bring a large pot of water to a boil. Turn off the heat and add the leaves and let sit for 3-5 minutes. Your leaves are now ready to use when you dry them off. Suggestion: If you are not sure about the leaves and the pesticides I would buy prepared leaves in a deli to use.