Once established, this is a hugely productive climbing vine with a history of edible use in parts of Scandanavia, recently brought to light by edible plant explorer Stephen Barstow. The shoots in the spring can be eaten fresh or cooked, and the mature leaves can be used as a substitute for spinach in any cooked dish you can dream up. They've been used in all sorts of dishes from pizza to quiche to salads to a soba dish, stir fry in green pasta sauce, in curry, in vegetable patties and baccalao. It needs a trellis or a bush or tree to climb, and it’s more productive in full sun. Tasty, adaptable and nutritious!