I haven't seen these in the shops here and we have a grapevine, so I was thinking about whether it is possible to preserve vine leafs for stuffing at home? has anyone tried doing this?
This guide looks good http://greekfood.about.com/od/ingredientpreptechniques/a/abelofylla.htm Let us know how you get on, I quite fancy giving this a go myself
Wow, that link is fascinating. They mention Kosher sea salt - does anyone reading this know if normal sea salt would do the trick?
I'd imagine that sea salt would do the trick - the only difference in kosher salt is the size of the cristals.