Caucasian Spinach Seeds - Hablitzia tamnoides Perennial Climbing Greens

Grow an edible climber that returns each spring with Caucasian spinach (Hablitzia tamnoides), also called Caucasian mountain spinach. Its heart-shaped leaves and climbing stems bring greenery to a trellis while providing tender shoots and leaves for cooking. Cooked greens have a mild, spinach-like flavor.

What you receive

Seeds for growing Caucasian spinach, not live plants or harvested greens. Choose 30, 100, or 300 seeds from the available pack options.

Plant details

• Botanical name: Hablitzia tamnoides
• Common names: Caucasian spinach and Caucasian mountain spinach
• Life cycle: Herbaceous perennial climber
• Growth: Established plants can climb approximately 6–10 feet with suitable support
• Light: Partial shade to sun, with adequate moisture
• Soil: Fertile, moisture-retentive but well-drained soil
• Harvest: Young shoots and leaves, especially spring growth

Starting from seed

Germination can be slow and uneven, and a period of cold, moist conditions can help. Sow in a fine seed-starting mix, cover lightly, and keep evenly moist without waterlogging. An autumn sowing in a protected outdoor pot allows exposure to natural winter chilling; protect the pot from disturbance and heavy rain.

If starting indoors, use a cold-moist stratification method before moving the seed tray to a cool, bright position. Be patient and retain the tray while seeds have time to respond. Once seedlings are large enough to handle, transplant carefully and gradually acclimate them to outdoor conditions.

Planting and care

Choose a permanent position beside a trellis, fence, or other climbing support. Incorporate compost before planting and keep the root zone evenly moist as plants establish. Partial shade can be helpful where summer sun is intense.

Allow space for the perennial crown to develop. Top growth dies back seasonally in cold conditions, with new shoots emerging in spring. Winter survival depends on local climate, drainage, and establishment; avoid sites that remain waterlogged.

Harvesting and kitchen use

Give young plants time to build a strong root system before harvesting heavily. Once established, pick small amounts of tender leaves or young shoots, leaving plenty of growth to support the plant.

Wash and cook the greens as you would spinach. Add them to soups, sautéed dishes, or other cooked vegetable recipes. This is a different species from ordinary annual spinach, with a climbing habit and a perennial growth cycle.