The hot and humid summer is causing more growth of the grape vines. We continue to harvest the leaves to save space and reduce the risk of fungal infections such as powdery mildew. We used salt and lemon juice as the picking agents. Garlic cloves, thyme, rosemary, and chilli were used to add a little flavour in a few jars. The young leaves were cleaned and picked directly, while the older leaves were blanched in hot water for a minute before pickling. The pickled leaves may be too coarse if not softened in hot water. The pickles can be eaten in a couple of weeks.
