Bodrum Grape Leaves - Tokat Salamura Uzum Yapragi

The leaf known as grape leaf has a great place in Turkish cuisine culture. In particular, olive oil wraps (sarma) are made, as well as different types of sarma such as Meat Sarma. The freshest vine leaves are collected between May and mid-June. As a matter of fact, in these two months, while eating fresh leaves, in order not to be left without leaves at other times, two types of storage are made as dry press leaves and pickled leaves.

In Turkey, the regions with the highest density of leaves are Manisa and Tokat provinces. There is a misconception among the people here, because many of our citizens do not know the leaf in detail. Since the Tokat leaf is collected from the coloured grape leaves, it becomes hairy, whereas the Manisa leaf is hairless and smooth because it is white grapes.

But the important thing is the freshness of the leaf. In other words, we can say that there are 4-5 types of grape leaves. The leaf collected in May is the freshest. Among the people, this leaf is called the May end leaf. Since the fresh leaves are just starting to come out, no cards come out of it. But after mid-June, only the leaves collected from the ends of the shoots are fresh. More bottoms become cards. These leaves, which are collected from the tip, are also called tip leaves among the people.

Grape leaves of the Tokat region have a considerable place in Turkish culinary culture. It is also famous with the name of Tokat Leaf. One of the main features of Tokat Leaf is that it is thin and easily cooked in a pot and is delicious. It is observed that grape leaves grown in different cities are also sold as Tokat Leaf in big cities. Most of the vine leaves, which have a well-deserved reputation in Turkey and are known as Tokat Leaf, are grown in Erbaa district.