Leaf Wrappers

In the Pacific Islands, large leaves are used for wrapping foods to be cooked, and for lining and insulating earth-pit ovens. The preferred leaves are banana, ti, breadfruit, fig, papaya, taro and even sago palm. If you live in a warm climate, you may be able to grow or procure banana leaves. Asian markets are a good source for dried banana leaves and lotus or tiger grass leaves. Dried corn husks also make good food wrappers. Store all dried leaves, wrapped air tight, in a cool, dry cupboard. Revitalize them by soaking in warm water, then pat dry before using. We may also use many large, edible leaves from the produce sections of supermarkets or from our gardens. Choose collard, cabbage, Swiss chard, beet, kohlrabi or spinach.