The secret of the vine leaf benefits is in many vitamins C, E, A, K, and B6, as well as niacin, iron, fiber, riboflavin, folate, calcium, magnesium, copper, and manganese. It is used as an anti-inflammatory and a means for better circulation.

All Vine Leaf BenefitsVine Leaf Benefits

Vine Leaf Benefits in the Diet

Fresh grapes, raisins, and wine are medicinal, and the vine leaf, rich in vitamins and minerals, is also medicinal. Many dishes are prepared with a grape leaf in the Mediterranean, such as the Greek dolma (a Mediterranean version of sarma in which grape leaves are used instead of sauerkraut).

The vine leaf has many vitamins C, E, A, K, and B6, as well as niacin, iron, fiber, riboflavin, folate, calcium, magnesium, copper, and manganese.

Anti-Inflammatory Action

Vine leaves have a mild anti-inflammatory effect. Chronic inflammation is the cause of many serious diseases, such as heart disease, many types of cancer, and Alzheimer’s disease, but also arthritis and diseases of the digestive system, such as Crohn’s disease. While lifestyle and genetics contribute to chronic inflammation development, a diet rich in anti-inflammatory foods is the best strategy to reduce long-term disease risks.

Chronic Venous Insufficiency

According to a study conducted in 2010 at the Department of Dermatology of the University of Freiburg, herbal extracts from grapevine reduce edema in patients with chronic venous insufficiency. It is a condition characterized by the problem of blood returning from the legs back to the heart. When the blood returns to the heart with difficulty, the legs can swell, which causes edema.

Other Vine Leaf Benefits

Grapevine leaves are also used to treat diarrhea, heavy menstrual bleeding, uterine bleeding, ulcers, and vaginal discharge. Americans use tea from this leaf for diarrhea, hepatitis, and stomach pain.

Vine Leaf Benefits Only Show up if Leaves Are Not Contaminated With Chemicals

Wash the raw grape leaves well before consumption. Talk to your doctor before making any dietary changes.

Recipe for Greek Dolma


  • 200 g of young grape leaves
  • 1 onion
  • 6 tablespoons extra virgin olive oil
  • 150 g of long-grain rice
  • 1 bunch of parsley, dill, and mint
  • 1 lemon
  • sol
  • pepper


  1. Remove the stalks from the vine leaves. Then pour boiling water over the leaves, and if necessary, you can boil them briefly to soften them.
  2. Finely chop the onion and fry in 1 tablespoon of oil. Rinse the rice and add it to the pan with the onions. Add 2 cups of water, add chopped herbs, salt, and pepper. Cook until the rice absorbs the water.
  3. Place one sheet at a time on the worktop. Place a bunch of chilled rice in the middle of the leaves, then roll the leaves starting from the stalk. When you reach the half, fold the side edges inwards and continue rolling.
  4. Coat a small pot with the remaining leaves, on which you then place the rolled vine leaf rolls. Drizzle with remaining oil, lemon juice, and water until the sauerkraut is completely covered.
  5. Add salt, make it difficult with a plate turned upside down, and simmer over low heat until the water evaporates.

Recipe for Cabbage Rolls(Sarma)


  • 1 kg of mixed minced meat
  • 1 kg of dried meat
  • 1 tablespoon spice mixture
  • 1 head of sauerkraut
  • 1 onion
  • 100 g of rice
  • 100 g of bacon
  • a little ground red pepper
  • sliced sauerkraut


  1. Season the meat, and add the onion that you previously sautéed in oil until golden brown, rice, red pepper, and diced bacon.
  2. From the head of the sauerkraut, separate the beautiful leaves and wrap the meat in them.
  3. Put one leaf of sauerkraut on the bottom of the cooking pot, arrange the sarma, put a piece or two of dried meat, and cover everything with sliced sauerkraut.
  4. So stack the rows until you have used up all the ingredients (finish stacking with sliced sauerkraut). Drizzle with water and cook for 1.5-2 hours on low heat.

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