Vine leaves

[Juddy in the Charente]

When we lived in Cyprus we used to collect the vine leaves and use them in cooking (dolmades etc).

Now we have a few vines in the garden I can't for the life of me remember when was the best time to pick, which ones were the best and how we used to freeze them! Any ideas would be most welcome.

[QuakerBear]

As far as I'm aware, pick when reasonably new. Can't remember much more. Sorry. Would like to hear if you find out.

[mrsflibble]

I'm freeze like cabbage, blanch the leaves whole then cool straight away in iced/very cold water. freeze between layers of greaseproof paper or out on trays until each individual leaf is frozen, then remove from paper or tray, stack and put back in the freezer.

[Juddy in the Charente]

Thanks am off out to get some now!

[Graye]

I've only ever used the ones you can buy in a jar but I just found this suggestion if it helps...

The vines leaves (harvested in late summer) are left immersed in brine.
You'll need the vine leaves, salt, water and an egg.

Prepare the brine: to determine how much salt is needed, put the egg in salted water and add salt until the egg floats on the surface. Then lay the vine leaves in a jar and add the brine until the leaves are covered.
Keep the jar in a cool place. The leaves will keep for a year, but do check from time to time if the water level has not reduced...