"Melba's Jammin'" > wrote in message
...
> Leila, how do you select a grape leaf worthy of stuffing?
> Does the grape varietal make a difference?
> How do you prepare them for stuffing? Blanch them?
> Inquiring Mind Wants to Know.
> --
> -Barb,

Dear Barb, I have the gall to jump in and say that I always use the jarred
leaves. They are inexpensive and of good quality. They have to be soaked and
rinsed carefully to remove as much salt as possible because they are packed
in brine and are very salty.

Charliam