Tokat Leaf Grape: Grown for Its Leaves, Now Surprising Us with Fruit Too

Scientific Identity

Grapes belong to the genus Vitis in the family Vitaceae, a climbing plant. This particular vine is traditionally grown in the Tokat region primarily for its leaves - known there for its large, thin, pliable leaves prized for making sarma and dolma (stuffed grape leaves). It produces medium-sized, round-berried clusters in a color somewhere between hazelnut shell and gold - as seen in the photo, almost translucent, honey-toned in the sunlight.

Permaculture Value

This kind of dual-purpose vine is a lovely example of permaculture's 'stacking functions' principle: the same plant provides leaves (a kitchen staple), fruit, and shade or vertical greenery all at once. Regularly harvesting the leaves throughout the season effectively keeps the vine lightly pruned on an ongoing basis, which has a rejuvenating effect on the plant. Its deep root system protects against soil erosion, and once established it becomes quite drought-tolerant.

Medicinal/Edible Properties

Grape leaves are rich in fiber and antioxidants; in Anatolian cuisine they're the key ingredient in dishes like sarma and dolma. The fruit, like other grape varieties, is rich in vitamin C, antioxidants, and natural sugars - it can be eaten fresh or dried into raisins.

How to Grow

It needs full sun and does well in well-drained soil, requiring a support structure due to its climbing habit. On vines grown mainly for leaves, young, tender leaves are picked regularly throughout the season; this harvesting pattern can sometimes reduce fruit set, since some of the plant's energy keeps going into producing new leaves. Because of this, getting both abundant leaves and abundant fruit in the same season isn't always guaranteed - there's a balance between the two.

From the Garden

We've grown this vine for years primarily for its leaves, using them regularly in the kitchen for sarma. This year, though, it surprised us pleasantly and produced a good amount of fruit. When we tasted the berries, we found a pleasant, mild sweetness - an unexpected bonus, you could say. A plant showing us a different side of itself after years of knowing it one way is one of the nicest surprises of working in the garden.