Caper (Capparis spinosa)

Family: Capparidaceae | Edibility: Edible (2/5)

Bloom Color: Red, White. Main Bloom Time: Early spring, Late spring, Mid spring. Form: Prostrate, Spreading or horizontal.

Edible Parts & Harvest Seasons

Edible Parts: Leaves, Shoots

Harvest Seasons: Early Summer, Fall, Late Summer, Spring

Flavor & Culinary Uses

flavouring in sauces, salads etc. — The flower buds are pickled and used as a flavouring in sauces, salads etc.; The young fruits and tender branch tips can also be pickled and used as a condiment.; The flower buds are harvested in the early morning and wilted before pickling them in white vinegar.; Young shoots - cooked and used like asparagus.

Habitat & North American Range

On rocks, affecting the hottest localities, to 3600 metres in the Himalayas. Old walls, cliffs and rocky hillsides in the Mediterranean. (Zone 8, Zone 9, Zone 10)