Akebia Trifoliata




Chocolate vine, three-leaf chocolate akebia, five-leaf chocolate vine.
Vine species of the family Lardizabalaceae, origins in China, Korea, and Japan. fast-growing climber and can attain a height of 10m. Each leaf has three leaflets, and each flower is scented and part of a cluster of racemes. The plant bears sausage-shaped fruits that contain pulp. Each fruit has a length of 5 to 10 cm and a width of 4 cm.  The edible pulp present in the fruit is a popular delicacy in Japan. The fruit’s flavour is sweet and juicy with a soft texture. The rind has a slightly bitter taste but has its admirers who use it in a variety of dishes. One way of cooking the rind is through stuffing it with meat before frying it. Akebia growing in places with maximum sunlight, slight shade, and full shade.

Sow under glass as soon as possible. Prior to sowing soak seed in water for 24 hours. Surface sow onto moist well-drained seed compost. Ideal temp. 18°C. Germination takes 1-3 months but can be erratic. If planted in autumn-winter should offer the period of cold needed for germination. Spring plantings may require cold stratification. If germination does not occur in 6-8 weeks, move to +4°C for 6-8 weeks then return to warmth. Transplant seedlings once large enough to handle to 8cm pots and grow on. Keep under glass for the first winter. Plant out the following spring once the danger of frost has passed.

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10 seeds


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