Spineless Caper Bush (Capparis spinosa var. inermis)
Spineless
Caper Bush is
grown for its small
flower buds that
are harvested
before they open
and preserved as
capers for use in
culinary dishes like
pasta, stews, fish, chicken or meat. It’s a low-growing, spineless shrub with arching
stems and small round leaves. Flower buds arise in summer on one-year-old
wood and should be harvested when they are 1/4” – 1/2” wide, otherwise the flowers
will start to open. The large, white flowers have long lavender stamens that
are showy and fragrant. Capers need to be preserved before they are eaten. They
may be pickled in vinegar or salted brine. Capers add a pungent peppery-mustard
flavor to food. Native to the Mediterranean, Spineless Caper Bush needs to
be grown hot and dry. Overwatering is a sure way to kill it. Grow in a well-draining
soil mix amended with sand, rocks or perlite to simulate its natural growing
environment.