This site is a transplant site. The Three Pillars campus expansion project has enabled us to transplant items from our development site that support our wild foods program. Wild grapes are woody, deciduous vines just like cultivated grapes with a voracious growth habit. Some can reach up to 50 feet in length. Wild grapes are edible; however, be warned that eaten right off the vine they may be a bit tangy for some. The grapes taste better after the first frost but are still a bit on the sour side for many palates. They have seeds as well. Wild grapes are great for juicing and they freeze very well if you don’t have time or the inclination to juice immediately. The juice makes excellent jelly. They can be cooked into dishes and the leaves are edible too. Known as ‘dolma,’ the leaves have long been used in Mediterranean cuisine, stuffed with rice, meat, and various spices. Wild grapes are a good source of vitamins B1, B6, and C, as well as manganese and potassium. They are an excellent source of antioxidants.