Akebia quinata

Chocolate vine is a tasty name for a beautiful climbing plant from Asia called akebia. Its home is in China, Japan, and Korea but being hardy to some -34 °C it is popular in almost all temperate parts of the world. It is cultivated for handsome foliage and profusion of attractive flowers in spring.

Akebia makes 3-petalled male (larger) and female (smaller) flowers. They are brownish purple and appear from late April until May. The plant was named Chocolate vine for their fantastic fragrance which recalls chocolate with a bit of spiciness. Though plants are monoecious, fruit is formed if at least two plants grow together to cross-pollinate. And it is edible – 5-10 cm long and 2-4 cm wide pods with somewhat sweet and kiwi-like, white flesh mature in late summer. The grind is bitter as is used as vegetable in Asia (cooked or fried).

Compound leaves are divided into five oblong leaflets notched at the tips. They are soft green and emerge coppery red. In mild winters of USDA zone 7 and above they are evergreen, semi-deciduous in zone 6, and fully deciduous in lower zones. Young twigs are deep purple blue and can grow up to 2 meters per year. Older branches were used for basket weaving.

Akebia is a rampant grower creating impenetrable screens of handsome foliage and exotic flowers, just make sure it does not invade areas with other plants which it might suffocate. Pruning is possible virtually anytime and is commonly recommended after flowering.

It will grow in soil of any pH provided it is well-drained but not too dry (sandy). It likes fertile soil and moisture, though once the plants make deep roots they become drought resistant. During dry spells in summer water young plants freely to help them establish. Akebia needs good support structure as a vine. Without it it will grow as a groundcover. Hardy to abt. -34°C (USDA zone 4).

Last update 11-01-2021