Capparis spinosa (Caper)

What are Capers?

Capers are the unopened flower buds of the caper bush (Capparis spinosa), a perennial plant native to the Mediterranean and some parts of Asia. These small, green, and round buds are known for their unique flavor and have been used in culinary applications for centuries.

Capers are typically harvested by hand before they have a chance to bloom, as the buds are at their peak flavor and tenderness at this stage. Once picked, capers are sun-dried and then preserved in a pickling solution of brine, vinegar, or olive oil. The curing process enhances the buds’ tangy, slightly salty, and piquant flavor, which adds a distinctive taste to many dishes.

In cooking, capers are often used as a seasoning or garnish to add a burst of flavor to various dishes. They are particularly popular in Mediterranean cuisine, featuring in recipes like pasta puttanesca, chicken piccata, and tapenade. Capers are also commonly used in salads, sauces, and as a topping for fish or seafood dishes. Their strong flavor means that only a small amount is needed to significantly impact a dish.

In addition to their culinary use, capers contain various nutrients and antioxidants, including vitamins A, C, and K, and minerals such as iron and calcium. However, capers are typically consumed in small amounts, so their overall contribution to daily nutritional intake is minimal.

Caper Plant

Growth Habit: The caper bush is an erect or sprawling, thorny, evergreen shrub that can reach a height of 2-3 feet (60-90 cm)  and a width of 3-6 feet (90-180 cm). It features small, round to ovate, thick, shiny, dark green leaves that are 2 in. long (5 cm).

Flowers: The caper bush produces large, showy, and fragrant flowers with four white or pinkish-white petals, numerous long purple or red stamens, and a central green pistil. The flowers typically measure 2-3 inches (5-7 cm) in diameter. They last one day, opening at dawn and closing in the late afternoon.

Blooming Season: Capers usually bloom from late spring to early fall, with the peak flowering period occurring in late spring and early summer.

Caper berry: Capers themselves are small, typically ranging from the size of a pea to a small olive, depending on the specific variety and when they are harvested.

Hardiness: Caper bushes are quite hardy and can tolerate temperatures down to -10°C (14°F). They grow best in USDA hardiness zones 8-10.

Uses: Capers are primarily used as a culinary ingredient, lending their unique tangy, salty, and piquant flavor to dishes. The plant also holds ornamental value due to its attractive foliage and flowers.

Deer and Rabbit: Caper bushes are generally not favored by deer or rabbits, making them suitable for gardens where these animals are prevalent.

Drought: The caper bush is highly drought-tolerant, as it is well-adapted to the dry and arid conditions of its native Mediterranean habitat. It can withstand long periods without water, thanks to its extensive root system that enables it to access deep soil moisture.

What do Capers Taste Like?

Capers have a distinct, pungent flavor that can be described as tangy, salty, and slightly bitter with a hint of sharpness. This unique taste comes from the curing process, during which the caper buds are either pickled in a brine solution (a mixture of vinegar, water, and salt) or packed in salt. The curing process intensifies their natural flavors and adds a characteristic tanginess.

Capers impart a bold, briny, and somewhat earthy taste to dishes, making them a popular ingredient in various cuisines, particularly Mediterranean dishes.

Cooking with Capers

Capers are versatile and flavorful ingredients that can add a unique touch to a variety of dishes. When cooking with capers, there are a few tips to keep in mind:

Rinse and Drain: Capers are preserved in brine or salt, so they can be quite salty. Before using them in a recipe, rinse the capers under cold water to remove excess salt and then drain them well. This will help prevent your dish from becoming too salty.

Chop or Leave Whole: Depending on the recipe and your preference, you can either chop the capers or leave them whole. Chopping the capers will distribute their flavor more evenly throughout the dish while leaving them whole, adds texture and concentrated bursts of flavor.

Cooking Methods: Capers can be used in a variety of cooking methods, such as sautéing, frying, or incorporating them into sauces, dressings, and marinades. Frying capers briefly in hot oil can make them crisp and add an interesting texture to your dish.

Pairing with Ingredients: Capers pair well with a wide range of ingredients, including fish, seafood, chicken, pasta, and vegetables. They also complement other strong flavors like garlic, lemon, olives, and anchovies.

Popular Dishes: Some well-known dishes that feature capers include:

• Pasta Puttanesca: A classic Italian pasta dish with a sauce made from tomatoes, olives, capers, anchovies, and garlic.
• Chicken Piccata: An Italian-American dish featuring pan-fried chicken cutlets with lemon, butter, and caper sauce.
• Tapenade: A Provençal spread made from olives, capers, anchovies, garlic, and olive oil, typically served with bread or crackers.
• Salmon with Caper Sauce: Grilled or baked salmon fillets served with a creamy caper and lemon sauce.

How to Grow Caper Bush

Growing capers can be a rewarding experience, especially for those who appreciate their unique flavor in various dishes. Here’s a guide on how to grow caper plants successfully:

Obtain Seeds or Cuttings: You can start growing capers from seeds or cuttings. Seeds can be purchased from specialized nurseries or online. Alternatively, you can take cuttings from a healthy, mature caper plant during its dormant period.

Germination: If starting from seeds, soak them in warm water for 24 hours to soften the seed coat and improve germination rates. After soaking, plant the seeds in a well-draining seed starting mix, about 0.5 cm (1/4 inch) deep. Keep the soil consistently moist and warm (around 21°C or 70°F), and be patient, as caper seeds can take several weeks to germinate.

Choose the Right Location: Caper plants thrive in full sun and well-draining soil. Select a location that receives at least 6-8 hours of direct sunlight per day and has good air circulation. Capers perform well in poor, dry, rocky, or sandy soils.

Planting: Transplant the caper seedlings or cuttings into the ground or large containers when they have developed several sets of true leaves and are about 4-6 inches (10-15 cm) tall. Space the plants approximately 3 feet (90 cm) apart to allow for proper growth.

Watering: Capers are drought-tolerant plants that require regular watering during their establishment phase. Once established, reduce watering frequency and only water when the soil is dry several inches below the surface.

Fertilizing: Capers are not heavy feeders, so apply a balanced, slow-release fertilizer at the beginning of the growing season during the first couple of years. An established caper bush can thrive in poor soil and won’t need additional feeding.

Pruning: Heavy annual pruning is crucial to high production since the flower buds are produced on the current year’s growth. Pruning is best done during the plant’s dormant period in late winter or early spring.

Pests and Diseases: Caper plants are generally resistant to pests and diseases.

By following these steps and providing the right conditions, you can successfully grow and enjoy your capers. Remember that caper plants are slow-growing, so it may take a couple of years before they start producing a significant amount of buds.

Harvesting Capers

Harvesting capers is a straightforward process, but it requires patience, care, and attention to detail since the buds must be picked by hand. Here’s how to harvest capers from your caper bush:

Timing: Capers are the unopened flower buds of the caper bush, and they should be harvested just before the buds begin to open. The best time to pick capers is during the early morning hours when the buds are still firm and tightly closed.

Size: Capers are typically harvested when they are about 0.4-0.8 inches (1-2 cm) in diameter. Smaller buds are considered more tender and flavorful, while larger buds have a stronger taste. Choose the size based on your preference and intended use.

Picking: Gently pick the buds by hand, carefully detaching them from the plant without damaging the surrounding branches and leaves. Use a small pair of scissors or your fingertips to remove the buds if necessary. Be cautious not to squish or bruise the delicate buds during the process.

Frequency: Capers bloom and produce buds throughout the growing season, so you’ll need to check your plants regularly for harvest-ready buds. Depending on the size of your caper bush and the time of the year, you might need to harvest every few days or once a week.

Curing and Storing Capers

Freshly harvested caper buds are not yet suitable for consumption, as they have a bitter taste. They need to be cured to develop their characteristic tangy and salty flavor. To cure capers, follow these steps:

• Sort the buds by size to ensure even curing.
• Rinse the buds under cold water to remove any dirt or debris.
• For dry curing, layer the buds with coarse sea salt in an airtight container, ensuring that the buds are completely covered. Seal the container and store it in a cool, dark place for 7-10 days, shaking it occasionally to redistribute the salt.
• For brine curing, prepare a water, vinegar, and salt solution. Place the buds in a jar and cover them with the brine solution. Seal the jar and store it in a cool, dark place for at least 2-3 weeks to allow the flavors to develop.

Storage: After curing, capers can be stored in their original curing medium (salt or brine) in a sealed container in the refrigerator. Ensure that the capers remain submerged in the liquid to prevent spoilage. Properly stored capers can last for several months.

Harvesting and curing your own capers is a labor-intensive but rewarding process, allowing you to enjoy this versatile ingredient’s unique flavors in your home-cooked dishes.

How to Propagate Capers

Propagating caper plants can be done through seeds or cuttings. Each method has its own set of steps and requirements. Here’s a guide on how to propagate capers using both methods:

Propagation from Seeds

• Obtain Seeds: You can acquire caper seeds from specialized nurseries, online retailers, or by collecting them from a mature caper plant. The seeds are found within the plant’s fruit (caper berry).
• Seed Preparation: Soak the seeds in warm water for 24 hours to soften the seed coat and improve germination rates. This step helps break seed dormancy and increases the chances of successful propagation.
• Sow Seeds: Fill seed trays or pots with a well-draining seed starting mix. Plant the soaked seeds about 1/4 inch (0.5 cm) deep in the mix, and keep the soil consistently moist and warm (around 21°C or 70°F).
• Germination: Caper seeds can take several weeks to germinate, so patience is required. Ensure the soil remains moist but not waterlogged to prevent rotting.
• Transplanting: Once the seedlings have developed several sets of true leaves and reached a height of 4-6 inches (10-15 cm), transplant them to their final location, either in the ground or in large containers.

Propagation from Cuttings

• Obtain Cuttings: Take cuttings from a healthy, mature caper plant during its dormant period, typically in late winter or early spring. Select semi-hardwood cuttings that are about 6-8 inches (15-20 cm) long and have at least a few nodes.
• Prepare Cuttings: Remove the leaves from the lower half of the cutting, and trim the base just below a node. Optionally, dip the base of the cutting in rooting hormone powder to improve the chances of successful rooting.
• Plant Cuttings: Fill pots with a well-draining potting mix or a mixture of equal parts peat and perlite. Insert the cuttings about half their length into the mix, ensuring the nodes are covered by the soil.
• Maintain Humidity: Cover the pots with clear plastic bags or place them in a propagator to maintain high humidity levels, which encourage rooting. Keep the cuttings in a warm, shaded area and ensure the soil remains moist but not waterlogged.
• Rooting: Cuttings can take 6-8 weeks or longer to root. Check for root development by gently tugging on the cutting; if it offers resistance, it has likely developed roots.
• Transplanting: Once the cuttings have established a healthy root system, transplant them to their final location, either in the ground or in large containers.

Whichever method you choose, ensure you provide the right growing conditions for your caper plants, including full sun, well-draining soil, and proper care, to help them thrive and eventually produce those flavorful buds.