A hybrid between this species and Akebia trifoliata (Thunb.) Koidz (with 3 leaflets only) is called Akebia pentaphylla (Mak.) Mak. (with 3-5 leaflets).
A fast-growing, invasive vine whose aggressiveness may at times approach that of Lonicera japonica , Akebia quinata is occasionally planted as an ornamental; it is of more botanical than horticultural interest. A greenish to whitish flowered variant, known from Asia, is cultivated in North America. The edible, though allegedly insipid, fruits are apparently uncommon in cultivation; cross pollination appears to be necessary for their development (C. S. Sargent 1891).
Fiveleaf akebia (Akebia quinata), also known as chocolate vine, is a woody perennial plant that grows either as a twining vine or a groundcover. It has slender stems that are green when young and brown at maturity. The leaves are dull blue-green in color and alternate along the stem. Each leaf is divided into five stalked leaflets that meet at a central juncture. Leaflets are 1½ to 3 inches long and are notched at the tip. The flowers are reddish to purple-brown, about 1 inch across, and have a sweet fragrance likened to chocolate. Flowering occurs in springtime in the United States (March-April). The fruits, if produced at all, are large, soft, edible sausage-shaped pods 2¼ to 4 inches in length, that ripen in late September to early October in the United States. The inside of the pod has a whitish pulpy core with many tiny black seeds. Akebia is deciduous in cooler climates but may remain evergreen in warmer regions, such as Louisiana.
Fiveleaf akebia is a vigorous vine that grows as a groundcover and climbs shrubs and trees by twining. Once established, its dense growth crowds out native plants. Akebia is shade and drought tolerant and can invade many types of habitats, preferring lighter, well drained soils and sunny to partially shaded environs, spreading primarily by vegetative means and capable of growing twenty to forty feet in a single growing season. Seeds of akebia may be dispersed by birds. Long distance spread of akebia is largely through human activities.
Akebia quinata, commonly known as chocolate vine, five-leaf chocolate vine,[1] or five-leaf akebia, is a shrub that is native to Japan (known as akebi (アケビ, 通草, 木通)),[2] China and Korea, commonly used as an ornamental / edible plant in the United States and Europe[3] In its native habitat, it is often found on hills, in hedges, on trees, along forest edges and streams, and on mountainous slopes.[4]
Akebia quinata is a climbing evergreen shrub that grows to 10 m (30 ft) or more in height and has palmately compound leaves with five elliptic or obovate leaflets that are notched at the tip.[5] The woody stems are greyish-brown with lenticels.[4] The flowers are clustered in racemes and are chocolate-scented, with three or four sepals. The fruits are sausage-shaped pods which contain edible pulp.[6][7] The gelatinous placentation contains seeds surrounded with white pulp, that has a sweet flavor.
The fruit contains a sweet soft pulp resembling a white Dragon fruit, eaten primarily in Japan as a seasonal delicacy. The rind, with a slight bitter taste, is used as vegetable, e.g., stuffed with ground meat and deep-fried.
Often eaten fresh, the Akebia fruit is best after it fully opens naturally on the vine.[8] the seeds are very bitter and can even lead to throat irritation if chewed. They are discarded by means of "Spitting it out" or simply swallowing them whole. The fruit can be processed into jams, jellies, drinks and even added to smoothies or ice-creams.[8]
Akebia quinata is often grown as an ornamental plant in the United States, Canada, Europe and Asia. It is primarily used to cover less attractive spots on the sides of businesses or a ground cover to prevent erosion of hills.[9] The flowers bloom generally in April - May and produce a "chocolatey" aroma which is often compared to vanilla or sometimes nutmeg rather than chocolate.[9]
Various breeders of the plant have created new subspecies with their own unique colored flowers. One of these is the "Silver Bells" Akebia which has silvery white flowers with purple stamen.[10] (see photo in Gallery)
Akebia quinata consumption has been shown in-vitro to prevent obesity and reduce fat accumulation effectively as well as lower cholesterol levels present in the blood of rodents.[11] Though not commonly known by the public because of the rarity of the fruit, this may be hailed as an "herbal medicine" for weight loss in the future.
Akebia also has the ability to regulate chemicals in the kidneys, liver and cardiovascular system making it a health food if regularly consumed.[11]
The stem contains approximately 30% potassium salts thus causing a diuretic action.[12]
The fruit is used in traditional Chinese medicine to treat urinary tract infections, scanty lactation, and rheumatoid arthritis.
Traditionally the vines have been used for basket-weaving which may help reduce the spread of this plant in the Eastern United States.[13]
The dried rinds have been used in Japanese fertility festivals and due to their vulva-like appearance it is thought to increase the fertility of women, although there is no scientific evidence to support these claims.
Akebia prefers sandy soils with good drainage, and regular watering, though it is drought resistant.[14] In some areas the plant is an invasive species to be avoided.[15][16] This species in considered hardy in all of the United Kingdom and Europe (down to -15 to -20 °C).[5] In the US, it suitable for hardiness zones 4–9.[17]
Akebia quinata, and all Akebia species for that matter, will not produce fruit if not pollinated by a genetically different plant. (E.g., male flowers from the mother plant or the male flowers from a clone of the mother plant will not be able to pollinate the female flowers.) Two separate varieties or two Akebia grown from separate seeds are needed to produce to sausage-like fruits [18]
Akebia comes from the Japanese vernacular name, akebi.[19] Akebi was originally written as 開(あ)け実(び) derived from akeru (開ける, "to open") and mi (実, "fruit"), due to how its fruit splits open when ripe.[20][21]
Quinata means 'divided into five' and is presumably a reference to its lobed leaves.[19]
Akebia quinata is native to China, Japan and the Korean peninsula,[22] but is cultivated globally. This map represents sightings of both wild and cultivated plants.
Akebia quinata is a minor invasive species in the majority of the East Coast and was introduced in 1845 as an ornamental plant. This is because the plant has no natural predators or diseases in North America and can grow as it pleases. Its shade tolerance and ability to endure full sun allow it to adapt to nearly all conditions in is grown in. In the East Coast, Akebia quinata has been reported in, Florida, Georgia, Alabama, Louisiana, Tennessee, South Carolina, North Carolina, Missouri, Kentucky, Virginia, West Virginia, Ohio, Indiana, Illinois, Delaware, Maryland, Pennsylvania, New Jersey, Massachusetts, Vermont, Connecticut, Rhode Island, and as far north as Michigan and Wisconsin.
In the West Coast of the United States, Akebia quinata has not become a very invasive species. However, it has been reported in Washington State and Oregon.
Female flower and 5 male flowers in Mount Ibuki
White variety of Akebia
Botanical Illustration
Female flower (left) and male flower (right)
Pinker variety of A. quinata fruits
Bluish Fruits of Akebia
Silver Bells Akebia flowers
Akebia quinata, commonly known as chocolate vine, five-leaf chocolate vine, or five-leaf akebia, is a shrub that is native to Japan (known as akebi (アケビ, 通草, 木通)), China and Korea, commonly used as an ornamental / edible plant in the United States and Europe In its native habitat, it is often found on hills, in hedges, on trees, along forest edges and streams, and on mountainous slopes.
