21.   Place grape leaves in a bowl and pour boiling water over them.

22.   Pour cooled brine over grape leaves in jars.

23.   Put the grape leaves in a colander and rinse with cold water.

24.   She uses just such a reduction over sardines rolled in grape leaves.

25.   Stuffed grape leaves and hummus are standard fare alongside turkey at Armenian Thanksgivings.

26.   Stuffed greens, such as cabbages, lettuce, escarole and grape leaves, have been around for centuries.

27.   The most traditional way to use grape leaves is in dolmades, the Greek appetizer of a seasoned rice mixture wrapped into little green bundles and braised.

28.   The meze table always has olives, stuffed grape leaves, feta cheese and flaky pastries filled with cheese or meat.

29.   Their color had faded so that they looked like grape leaves, and they gave each bite a fresh, citrusy flavor.

30.   There are silvery green junipers, chartreuse cactuses, olive-green grape leaves.