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Grape leaves are a popular ingredient in many cuisines, especially in Mediterranean dishes, and are typically used for the traditional dish of stuffed grape leaves, or dolmades. There are various preservation methods that can extend their shelf life and maintain their freshness:
Firstly, we gather them around May when they are tender. We look for leaves that are not torn, are soft, have a light green color, and when handling them, we shouldn't be able to feel the veins of the leaf prominently. We cut the leaves carefully with a bit of the stem attached. Then we place them one on top of the other in a clean bowl. After that, we wash them meticulously and snip the stems off with scissors.
Freezing: One of the most common methods is freezing the leaves. To freeze them, you first need to blanch them lightly for a few minutes until they soften, then remove them and place them in cold water. After draining well, lay the leaves flat between sheets of parchment paper, and then put them in the freezer. With the freezing method, we can also freeze the leaves raw, placing them in bags from which all the air is removed (vacuum).
Boiling and Sterilization: You can also preserve the leaves in sterilized jars. Boil the jars and lids, and place them on a clean towel. Then blanch the leaves for 2-3 minutes, and place them in jars with 1 tbsp salt, lemon, and water, creating a salty solution that preserves the leaves. Put lemon slices at the bottom of the jar, the blanched leaves rolled up, scattered lemon slices, and a spoonful of lemon juice. Fill the jar with boiling water, close the lid, and boil the jar with the lid facing downwards for about 15 minutes. Then remove them from the pot and place them upside down on a towel (with the lid facing down) until they cool. Store them in our cupboard when we are sure that the canning has been done correctly.
Preservation in Oil: Alternatively, you can boil them, drain them, and then store them in clean jars covered with olive oil.
Drying: Dry the grape leaves either naturally, by letting them under the sun or by threading them with a thick thread and hanging them in a shaded area, or by using a food dehydrator. After drying, store them in an airtight container in a cool, dry place. When you are ready to use them, you will need to rehydrate them by soaking them in warm water until they become pliable again.
With a plastic bottle: Wash and drain a plastic bottle very well. It is important that no drop of moisture remains inside the bottle. For this, it would be good to let them stay in the sun for a while before use, or a good internal blow with a hairdryer. Then, we take 2-3 dry leaves together and roll them up so that they can fit through the mouth of the bottle. With a stick, we press them down lightly and continue until filled. When the bottle is full of leaves, we press it from the sides so that all the air comes out. Screw the bottle and store the plastic bottles in a shaded place.
Preservation in Vinegar: You can also preserve the leaves in a water and vinegar solution. After boiling and draining them, place them in jars with the water and vinegar mixture and store them in the refrigerator.
Pickling: A method that combines boiling and preserving in vinegar, with the addition of spices and other ingredients to give more flavor to the leaves.
When using these methods, it is good to note the preservation date on the container, so you know how long they have been stored. This will help you use them within the optimal consumption period.
Always remember to clean and dry the leaves carefully before preservation and keep them in clean containers to avoid the growth of bacteria. Also, it is important to renew the preservation solution if you notice any changes in appearance or aroma, and consume the preserved leaves within a reasonable time frame.
During preservation in vinegar, make sure to fully cover the leaves with the liquid and regularly check the closure of the container for possible leaks or reduction of the liquid.
Finally, whichever preservation method you choose, always wash and prepare the leaves carefully before preservation to ensure they are safe for consumption when you use them in the future.
