Capparis

These tender shrubs are found wild from southwestern Europe to Afghanistan and Upper India. The main kind, C. spinosa, is commonly known as the Caper. This spiny, tender perennial forms a shrub growing 2 to 3 feet high and 3 to 5 feet wide. Capers are the unopened flower buds of this plant. The buds are popular for use in sauces, butters, cheese preparations and garnishes. If left on the plant, the flower buds open into beautiful pinkish-white flowers with purplish stamens. In southern Europe and the islands of the Mediterranean, the Caper grows wild on rocks and ruins. It may be grown outside in the South.

Pot Cultivation

This plant may be grown in the North in greenhouses or sunny rooms, or outside as an annual when the weather is warm and settled, though the flower buds might not develop before the first killing frost.

In regions with mild winters, it may be grown outside as a perennial. The long, thin shoots can be trained on a trellis. They need light, loamy soil that is well drained and a position in full sun. They will survive dryness. Protect the bushes if there is threat of frost. To harvest Capers, pinch off the flowers before they split and show color. Capers are often pickled.

Propagation

Capers may be increased by seeds or by rooting 6-inch cuttings from new shoots. Plants that are started from seeds may either be sprawling plants, or upright bushes. Start seeds early indoors in sandy soil and place under a bell jar. Set outside as soon as danger from frost has passed. Short shoots can be inserted in sandy soil in a propagating frame in the greenhouse.