Grape leaves are the large, flat, green leaves of the grapevine, commonly used in various cuisines around the world. They are often harvested in spring and early summer when they are tender and young. Grape leaves are rich in vitamins A, C, and K, making them a nutritious addition to meals. They are most famously used in dishes like dolmas, where they are stuffed with rice, herbs, and sometimes meat. In addition to their culinary uses, grape leaves have a long history in traditional medicine. They are believed to have anti-inflammatory and antioxidant properties. Grape leaves can also be used to wrap food for cooking, helping to retain moisture and flavor.