Vitis aestivalis Michx.

High-climbing vine, the pith interrupted by nodal diaphragms; twigs terete; tendrils or infls lacking opposite each 3rd lf; lvs broadly cordate-ovate to subrotund, with narrow (45°) to broad basal sinus, usually shallowly to deeply 3–5-lobed, when young covered with a reddish or rusty cobwebby tomentum on both sides, sometimes also with straight hairs on the veins, glaucous and persistently ± floccose-tomentose beneath; petioles and stems glabrous or sparsely pilose after disappearance of the tomentum; infl usually long (5–15 cm) and slender; fr dark purple or black, 5–10 mm; 2n=38. Moist or dry soil, open forests, roadsides, and thickets; Mass. to Ont. and s. Minn., s. to Ala. In var. aestivalis, occurring over most of the range of the sp., the persistent tomentum tends to obscure the glaucescence of the lower surface of the lvs. In var. argentifolia (Munson) Fernald (V. bicolor), occurring chiefly inland and in the n. part of the range, the tomentum is more completely deciduous, leaving the lower surface of the lf distinctly blue-green or silvery.

Dry woods and thickets. Stream bottom woods, usually on sandy soils, in Texas.

The fruit are eaten raw. They are also made into juice, jellies, jams, conserves, pies and wine. The dried fruit are eaten as snacks or used in baked goods. The stems yield a sweet watery sap.

Can be grown by cuttings or seedlings.