The grapevine

One of the things that gives us inspiration for the Simple Life, is the Mediterranean lifestyle.  The intentional slower pace, eating things in season, local and fresh as far as possible.  One of the plants that the Mediterranean people heavily rely on, is the grapevine.  Not only for the obvious wine and vinegar, but also for the grape leaves.
   Here, on the Highveld, many people have a grapevine in their back garden.  Grape leaves are nutritionally dense.  They are full of iron, which protects people from anaemia and also contain a large amount of magnesium that alleviates muscle cramps.  Grape leaves are rich in zinc, which protects the mucous membranes, which are the body’s first line of defence.  They are effective against constipation, because of their specific fibre content.  The high amount of calcium in grape leaves also protects bone health and teeth.
   There are various ways in which to use grape leaves: fresh, dry, boiled, baked and pickled.  To make tea, use the leaves fresh or dried.  It makes a soothing tea that can be enjoyed hot or cold.
   The fresh leaves can be used in salads instead of any other salad greens.  Cooked, the leaves can be used in any dish that usually calls for spinach or kale.  Make your favourite quiche with grape leaves and yogurt in the place of spinach and cheese.
   The flagship dish with grape leaves, is Dolmades.  “Dolma” is an Arabic word, meaning “to stuff”.  Dolmades is a grape leaf, pickled in lemon juice and brine, stuffed with rice and herbs.  It is absolutely delicious.  Expensive deli food if you buy it, but super easy to make at home.  Its taste is a sensational combination of salty and sour.  It is normally eaten as a side dish with Greek yogurt or on a mezze platter, served with meats and other Mediterranean delights.
   Go ahead, don’t only make jam or cordial this year with the grapes you harvest in your backyard.  Eat them daily.  Nothing beats eating something straight from your own garden.