Vitis vinifera
Grape
Explore the size, hardiness, soil, light, edible uses and harvest period of Vitis vinifera.
Plant Properties
Growth conditions
Well-drained, Moist
Sand (light) Loam (medium) Clay (heavy)
Acidic Neutral Alkaline
Partial shade, Full sun
Usage properties
Leaves, Flowers, Fruit, Oil
Dye, Oil, Fragrant
Description
Fruits from this plant can be eaten both fresh and dried, and are known as currants, raisins, and grapes. There are different types of dried fruit that come from various varieties of this plant. The fresh fruit is ripe, sweet, juicy, and flavorful. The juice of the fruit can be concentrated and used as a sweetener or even in winemaking. The leaves of the plant can be cooked, and young leaves are popular for wrapping food before it is baked, which adds a pleasant flavor. Both the young tendrils and the flower clusters can be eaten raw or cooked. The seeds of the plant can be roasted and used as a coffee substitute. An edible oil is also extracted from the seeds, which resembles sunflower oil, but it must be refined before it can be consumed. The sap of the plant is drunk as a beverage due to its sweet taste. Harvesting the sap should be done in moderation, as excessive harvesting can weaken the plant. Cream of tartar, a crystalline salt also known as potassium bitartrate, is obtained from the residue of pressed grapes and sediment from wine casks. This salt is used in the making of baking powder.