Cultivated since the dawn of man, grapes comprise a family of climbing woody plants that produce edible purple berries. In order to reach and climb upwards, the vine sends out slender, threadlike appendages called tendrils that coil around supporting structures (such as fencing) to pull the green leafy plant up from the ground.

Grapevines bloom in spring, producing clusters of small greenish flowers that later mature into succulent, globular-shaped berries. The many different varieties -- approximately 8,000 -- produce black, green, red, or amber grapes.

Grapes may be eaten fresh from the vine, or sun-dried to produce iron-rich raisins and currants. Certain grape crops are reserved for juice making, and some varieties are especially chosen to produce wines. Berries harvested from high glucose lineages are more likely to appear on someone's table as fine wine, port, or champagne. Additionally, cream of tartar, a substance that allows fudge and other confections to rise and have a creamy texture, is actually a crystalline residue left after the fermentation of grapes into wine. The leaves of grapevines have been traditionally used in several European culinary dishes and are usually stuffed with meats or rice.

Mankind has fermented grapes into wine for over 5,000 years and, during the Middle Ages, wine was sold in pharmacies as a medicinal agent. Currently, scientists are researching the nutrient values and possible cardiovascular benefits of moderate and responsible consumption of red wines. The grape seed itself has become popular as a nutritional supplement because the extract contains high amounts of procyanidins (tannins), which are considered to have a wide range of pharmacological activity. Grapes contain vitamin A along with potent antioxidants and are a source of minerals such as calcium and phosphorus.