1.   First, cabbage leaves are steamed and set aside.

2.   For green tea, the leaves are steamed, rolled and dried, and that process inactivates the enzymes that cause oxidation.

3.   In Tunisia, they steam the leaves, then beat in oil and spices to make a dip for bread.

4.   Picked in May, the leaves are steamed, dried, and crushed to a fine powder.