Does anybody use grape leaves? They're easy to find in jars, and are decent (if a little hard to separate without ripping them, and fairly lacking in taste), like these:
I know for a fact that wild grapevines grow in upstate NY, which varies between 90F+ in summer and -20F- in winter (with very little in-between: I hate
upstate NY weather), so I suspect they grow anywhere.
Here's what they look like in Spring, when it's best to pick them:
The ones you want are full-sized, but are still bright green, unblemished new leaves. From the above selection, I would perhaps pick only three, but a typical grapevine will yield all you need and more. You can use the darker, older leaves, but they get rather stiff and bitter (much like my ex-wife). Don't use leaves that have even a little insect damage, because when attacked they quite deliberately turn themselves bitter
To prepare, cut out most of the stalk from the leaf, in a V-shape going about halfway up the leaf. You can blanch them, steam them, but quickest and easiest is to wash them, leave them slightly wet, lay them in one layer on a spanking-clean turntable and zap until done. Start with 20 seconds, but adjust to your own microwave. You want them pliable, but still with a little resistance.
What you get is something glorious, a distant, more elegant and tasteful cousin to the jarred stuff. In the West, they're used almost exclusively for dolmatas:
There ain't nothing wrong with stuffed grape leaves, but with fresh leaves, you can go much further, like this halibut roasted in grape leaves:
If you ever bake anything with a salt crust, it might be appropriate to first wrap it in grape leaves. Also, here's a classy-looking preparation from Epicurious
that uses a grape-leaf spread:
But that was just five minutes of searching. Give them a taste, and let your imagination run wild. Right now I'm imagining a grape leaf, kalamata olive, feta, apple, and tangerine salad...