In which culinary context are ginger leaves primarily employed, unlike the rhizome?

As a wrapping medium for steaming or grilling fish or chicken

While the rhizome is the source of heat and pungency, the leaves serve a distinct secondary function, particularly noted in culinary practices of regions like Southeast Asia, specifically Thai cuisine. The leaves are not valued for their sharp flavor but for their mild, aromatic quality. They are utilized structurally, much like banana leaves, to wrap food items such as fish or chicken before cooking methods like steaming or grilling. This technique imparts a subtle, fresh gingery essence to the food while simultaneously helping to retain moisture during the heating process, a role far too mild for the intense flavor provided by the underground stem.