Grape leaves are the leaves of the grape vine plant and are commonly used in Mediterranean and Middle Eastern cuisine. They are most commonly used for wrapping and steaming foods such as meat, rice, and vegetables to create dishes such as dolma (stuffed grape leaves) or sarma (grape leaves rolls). They can also be used as a garnish or to add flavor to soups and stews. The leaves are picked when they are young and tender, and are typically blanched or brined before use. They are rich in Vitamin C and Iron, and contains antioxidants that may have anti-inflammatory and anti-cancer properties.