Caper

Caper

This large genus of about 250 species of evergreen shrubs and small trees is native to tropical and subtropical regions. Capparis spinosa is a common coastal shrub in Mediterranean regions. It was described in The Illustrated Dictionary of Gardening (ed. G. Nicholson, 1885) as "an excellent greenhouse shrub perfectly hardy in the southern counties in England", though it is seldom seen in cultivation now. The Greek name kapparis is from the Persian kabar, "caper". C. spinosa is the only species of commercial importance in the genus, although several other species (notably C. brevispina, C. decidua, and C. sepiaria) are used for similar purposes. Pickled capers have been used as a condiment in S Europe for over 2,000 years. Caper buds are both wild-collected and cultivated; plants grown in cultivation tend to be spineless. The unripe seeds of nasturtiums (Tropaeolum majus, see nasturtium) make satisfactory substitutes; when pickled they develop a similar taste, caused by capric acid. The Australian C. mitchellii (native pomegranate, wild orange) produces aromatic, bittersweet fruits, used raw or cooked to flavor savory dishes and desserts.

Prostrate shrub with trailing stems, up to 1.5m (5ft) long, and ovate leaves, 6cm (2½in) long, with 2 spines at the base. Solitary, white to pink flowers, with 4 petals and long, pink stamens, open from early summer to autumn, followed by olive-green fruits to 5cm (2in) long.

Common Name:	Caper
Botanical Name:	Capparis spinosa
Genus:	Capparis
Family:	Capparidaceae
Cultivation:	Well-drained, sandy soil in sun.
Propagation:	By seed sown in autumn or spring; by ripewood cuttings in summer at 19-24°C (66-75°F). Germination is slow and erratic, taking an average 5 to 7 weeks, sometimes up to a year.
Harvest:	Flower buds are picked in early morning and wilted before salting or pickling in salted white vinegar. Leaves and immature fruits are also picked. Bark is stripped from roots lifted in autumn, and then dried.
Native Location:	Tropical and Subtropical regions worldwide
Height:	1m (3ft)
Width:	1.5m (5ft)
Variations:	Var. inermis Lacks spines. Pantelleria Produces large, flavorful capers.
Hardiness:	Z9
Parts Used:	Root bark, flower buds, fruits ("caperberries")
Properties:	An astringent, diuretic, expectorant herb that is regarded as a stimulating tonic.
Medicinal Uses:	Internally for gastrointestinal infections, diarrhea, skin problems, fragile capillaries, internal bleeding, gout, rheumatism (root bark); for coughs (flower buds). Externally for eye infections, (flower buds).
Culinary Uses:	Pickled or dry-salted caper buds are used in caper sauce for lamb, tartare, ravigote, remoulade, and puttanesca sauces, fish dishes, and hors d'oeuvres, especially caponata. Caperberries are used similarly, and to accompany smoked salmon.
Bibliography:	Encyclopedia of Herbs by Deni Brown. Copyright © 1995, 2001 Dorling Kindersley Limited. pg 153