Grape leaves, the large green leaves of the grapevine, are often used by Greek and Middle Eastern cooks to wrap foods for cooking, as with dolmas.

In addition to wrapping foods, grape leaves can be used as decorations or garnishes, or in salads.

It's unusual to find fresh grapeleaves, so look for canned grape leaves packed in brine. They should be rinsed before using to remove some of the salty flavor. Fresh grape leaves must be simmered in water for about 10 minutes to soften them enough to be pliable.