Wild Grape (Vitis riparia) Leaves (pictured above) The leaves are prime for brining. Once the plants have developed fruits, removing their leaves improves airflow, reducing the chance of mold or fungus. In the Finger Lakes region we are lucky enough to have a plethora of ingredients with which to make an entirely local stuffed grape leaf. Thanks to the Mediterranean for the inspiration.
Unripe Grapes (pictured below) The unripe grapes sour, and textured like the seed of a pomegranate. A perfect item to pickle or brine.