Caucasian Spinach

Hablitzia tamnoides, known as Caucasian spinach, is a climbing herbaceous perennial in the Amaranthaceae family, native to the Caucasus region. Unlike ordinary spinach, it is a vigorous vine reaching 3–4 metres and produces abundantly early in the growing period each year. It thrives in moisture-retentive, nutrient-rich soil in full sun or partial shade. One individual in Norrtälje, Sweden, has been growing for over 50 years, testament to its extraordinary longevity.

Growing

Sow seeds shallowly — no deeper than 0.5 cm — either outdoors in autumn (fall planting is preferred, as the seeds benefit from natural cold stratification) or very early under cover when indoor temperatures are around 2–5 °C. Alternatively, cold-stratify seeds in a damp cloth in the refrigerator for 3–4 weeks before an early indoor sowing. Germination is slow and erratic (2–6 weeks); be patient. Grow seedlings on for 8 weeks before planting out once nights reliably stay above 0 °C. Space plants 60 cm apart and provide a sturdy trellis, fence, or other support from the start. Growth is modest in the first year; in the second year the plant spreads rapidly and covers several square metres. Established clumps can also be carefully divided by separating root shoots.

Care

Keep the root zone consistently moist — Caucasian spinach does not tolerate prolonged drought. Mulch generously to retain moisture and suppress weeds. Feed with a balanced organic fertiliser each year once new growth emerges. Tie climbing shoots to the support structure to prevent wind damage. Hard pruning is not required; simply remove dead stems in late autumn or early spring. The plant dies back to the ground each winter and re-emerges reliably without any protection in Nordic gardens.

Harvest

Harvest young leaves and shoot tips as soon as they emerge in spring while the plant is still in active, lush growth. Pick regularly to extend the harvest — cut-and-come-again style. Once warm weather sets in and the plant begins to flower with small greenish-white blossoms, the leaves lose freshness and become less palatable; harvesting effectively ends at that point. Harvest the first good crop from the second year onwards.

In the kitchen

Use young leaves and shoot tips exactly as you would spinach: raw in salads when very young and tender, or wilted into soups, stews, stir-fries, omelettes, and pasta dishes. The mild, slightly earthy flavour blends well with garlic, lemon, and olive oil. Blanched shoots can be mixed into risotto or used as a filling for savoury pastries.

Storing

Use freshly harvested leaves as soon as possible for best quality. Store unwashed in a sealed bag in the refrigerator for up to 3 days. Blanch and freeze in portions for up to 6 months. The leaves can also be wilted and stored in olive oil in the refrigerator for up to 1 week.