Scarification: Soak in water, let stand in water for 24 hours
Stratification: cold stratify for 90 days
Germination: sow seed 1/4" deep, tamp the soil, mulch the seed bed
Other: fall sowing in mulched beds is prefered to artificial stratification
Actinidia arguta, also known as hardy kiwi or kiwi berry, is a perennial vine native to Korea, Northern China, and Russian Siberia. The plant produces a small, edible fruit resembling the kiwifruit but sweeter in taste and with smooth skin that can be eaten with the fruit. The hardy kiwi is a climbing plant that can tolerate temperatures down to -30°C or more, making it a very hardy plant. The fruit can be eaten raw, cooked, or dried for later use and contains up to five times the vitamin C content of blackcurrants. The plant requires both male and female plants to enable pollination and can produce up to 100 pounds of fruit per year. While hardy kiwi may be grown directly from seeds, propagating from cuttings is also possible. It is currently being commercially produced in South America, New Zealand, Europe, Canada, and the USA, for which the fruit is used in jam. Despite its long history of cultivation in the northeastern United States, A. arguta has recently been reported as invasive in localized sites in Western Massachusetts and Long Island, New York, indicating the need for more widespread monitoring.