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Can Muscadine/Scuppernong Leaves be used/dried as “OTHER GRAPE” leaves are?
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Can Muscadine/Scuppernong Leaves be used/dried as “OTHER GRAPE” leaves are?
I have been wondering if you can save/use muscadine/scuppernong grape leaves as some do other varieties of “grape” leaves. Here in the south, we can only successfully grow muscadine/scuppernong grapes. I’ve read of many uses for “grape” leaves from cooking, eating young leaves in salads, using them instead of cabbage for cabbage rolls & other uses. They have great medicinal benefits as well as vitamins. When researching I can only find uses for “GRAPE” leaves and wonder if this includes Muscadine/Scuppernong “grape” leaves? When do you harvest? Springtime when young/fresh or at any time, even after harvest of muscadine/scuppernongs before they start turning/dying? Fall is coming and with the crazy weather we’ve had here in the south (early Spring-Early Harvest of grapes) my leaves are still green. Can they be used with full medicinal/vitamin benefits now or do they need to be younger growth leaves? I have tons of leaves I can harvest for use (air-dried) now before they start dying back.
Any info, suggestions or links for muscadine/scuppernong grape leaf use/when to harvest would be greatly appreciated.
Thank you bunches. -
4 Replies
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Listening in and hoping someone can tell you, yes.
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I’ve used them in pickles to help them stay crisp. I’ve been toying with the idea of using them to make dolmas (Greek stuffed grape leaves), but haven’t tried it yet. I certainly have an abundance of the things, so any use for them would be welcome.
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Our church is in Atlanta, Georgia. We have a grape vine growing on our property. Some of our church ladies use the leaves as wraps. Not absolutely sure of the species of vine.
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If you’re in the South, it’s probably muscadine. Muscadine fruit tends to have a fairly tough skin, with a dark, almost black color. The flavor is fairly mild. Scuppernongs tend to be larger, bronze-green, with a tough skin and tart flavor.
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