JONA878 wrote:Hi gilnv.
We usually use the leaves that are growing on the new vine that is growing that year.......the old spur leaf seem to get tough very quickly.
Hi Jona and thanks for the reply,
I just read in a wild foraging book that the wild 'V. aestivalis' tasted better and less astringent than 'V. riparia', so when I get a catalog or look to buy some grape plants, I'll look to see if 'V. aestivalis' is available.
In my area, the only time I've nibbled on wild young grape leaves they were V. riparia and tasted a bit bitter.
Norton (Cynthiana) and Black Spanish are two varieties of V. aestivalis according to Wikipedia. So I may look for those.
P.S. I like to eat more raw foods than most people and often make 'green smoothies' by blending grapes, apple, banana, and some kale or romaine lettuce. So I could easily put some young grape leaves in there because the fruit adds enough sweetness that a little bitterness of greens isn't a problem.
The photo I saw of V.aestivalis leaf looked a bit more lobed than most grape leafs so maybe I won't be able to use them for wrapping stuff, I love raw collard greens for wraps.
Thanks again, Gil