How to Stuff a Grape Leaf

Many people assume that the tang of grape leaves comes from the brine in which they are packed. If you taste fresh grape leaves, however, it will be a delicious surprise to discover the naturally acerbic taste of the leaves themselves.

In winter, we must make do with brined grape leaves, but during grape season (spring through first frost), it’s worth searching for fresh leaves. They’re not as difficult to find as you might think.

Table grape grower Scott Peacock sells them at the Santa Monica farmers’ market in season, and it took only two days for my local supermarket produce manager to get leaves for me.

Although fresh leaves turn the same olive drab when cooked as the bottled ones, the hidden folds of vibrant green and livelier flavor and texture make them worth the search.