Rich of a long history of human use as a food and a medicine, Capparis spinosa (Caper) is an erect or sprawling, thorny, evergreen shrub with attractive white flowers, 2-3 in. across (5-7 cm), adorned with showy brushes of purple stamens. Blooming profusely from late spring to early fall, the blossoms are borne on long pedicils rising from the leaf axils. They last one day, opening at dawn and closing in late afternoon. The unopened buds of these flowers are the culinary capers which are enjoyed world-wide as garnishes or as ingredients to sauces, butters, salads, fish, meats, pizza toppings and hors d’oeuvres. Unpicked buds open to flowers which are followed by oblong, edible fruits known as caperberries. Caperberries and young shoots with leaves may also be picked and pickled for use as a condiment. The foliage of small, round to ovate, dark green leaves, 2 in. long (5 cm), is evergreen.

• Grows up to 2-3 ft. tall (60-90 cm) and 3-6 ft. wide (90-180 cm).
• Easily grown in lean, dry to medium moisture, well-drained soils in full sun. Thrives in poor, dry, rocky or sandy soils in hot sun. Requires little watering once established. Drought tolerant.
• Deer and rabbit resistant.
• Heavy annual pruning is crucial to high production since the flower buds are produced on the current year's growth.
• Propagate from cuttings or seed. Seeds are slow to sprout and grow.
• Native to Southern Eurasia, Australia.