I am interested in purchasing two grapevines primarily for using the leaves for cooking purposes. I found out that Valiant has leaves worthy of making dolmades and I am wondering if anyone here has firsthand knowledge of Valiant's leaves.
I would hate to purchase the vines and then find out that the leaves are small.
Sleepless in NY
I eat grape leaves every year, but I don't focus on particular varieties. Mostly I eat them fresh. I eat the younger ones sliced VERY thinly, and mix them into casseroles, soups and bean dishes.
I just bought a variety called Thomcord because of the Thompson part of it. I grew up in Korinthos, Greece, and they produce grapes that make delicious raisins. I live in NY, zone 6a, though, and Thompsons will not grow here and that is the reason for purchasing the Thomcord.
Happy growing and cooking!