cooking question

[stevebody]

They should be edible but will probably be even more fibrous than the ones sold in Greek delis. Boil some water, salt it, and blanch the leaves in the boiling water for about a minute or two. That sometimes softens the ribs. Whatever you do, DON'T try to make grape leaves anything more than a wrapper for something with a pretty bold flavor. They're not all that interesting on the palate but complement a lot of things well.