Full sun, Partial sun
Once established, needs only occasional water.
We no longer grow this plant
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|Botanical Pronunciation||KAP-ar-iss spy-NO-suh|
|Lore||With a pungency and taste similar to that of a peppery mustard, the caper gets its flavor from an enzymatic reaction with a glycoside named glucocapparin that is released from plant tissues when crushed. Contributing to the complexity is Rutin, a bitter flavonoid glycoside also found in Rue (Ruta sp.). For culinary purpose, caper buds are harvested immediately before flowering, then washed, dried and salted or pickled in vinegar. The smaller buds, called nonpareilles or surfines are considered a higher quality than the larger buds, called capucines or communes. The semi-mature fruits, called caperberries (cornichon de c'pres) and new leaves are often also pickled for use as a condiment. The tender young shoots are sometimes used as a vegetable.|
|Average Size at Maturity||Moderate grower to 2-3 ft. tall and wide.|
|Bloom Time||Spring through Fall|
|Design Ideas||This carefree Mediterranean shrub makes a perfect for underplanting to a single specimen or trio of Olive trees.|
|Flower Attribute||Fragrant, Showy Flowers|
|Garden Style||Mediterranean, Rustic|
|Landscape Use||Erosion Control, Espalier, Mass Planting, Coastal Exposure|
|Light Needs||Full sun, Partial sun|
|Special Feature||Easy Care, Edible|
|Watering Needs||Once established, needs only occasional water.|
Provide lean, sharply draining soil. After establishment, water infrequently during the hot season. Prune only as needed to remove old or damaged foliage. Use caution to avoid the small spines along main branches.
This Plant's Growing Zones: 9-11