Herb & Spice Companion

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HERB & SPICE COMPANION

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CAPERS

Capparis spinosa

Flavors: pungent, sharp, tart, salty

Used generously in Italian, Spanish, and North African cooking, capers are actually

young flower buds that have been pickled in vinegar or preserved in dry, coarse salt.

They’re never eaten raw, as their signature refreshing flavor only reveals itself through

these preservation methods. If left on the plant to bloom, buds grow into pretty white-

pink flowers that die within one day.

Capers are graded for quality: The

tiniest capers, nonpareils from France,

are considered the best-tasting and

most valuable, while other varieties

move down the list according to size.

Caper bushes also bear edible berries,

which are likewise preserved in vinegar

and have similar flavor, but are larger,

plumper (like olives), and less pungent.

In the Garden

Native to regions surrounding the Mediterranean, perennial caper shrubs grow in

warm, dry climates. Plant a bush in a mound or raised bed to ensure efficient drain-

age, or use a container to bring indoors in cold weather. Caper seedlings and bushes

don’t transplant well; if transplanting, try to keep the soil around the roots intact for

minimal disturbance, then water and place a plastic bag over the top until the new

plant settles in.

Size: Up to 5 feet tall and 4 feet wide

Container: Up to 1 gallon for seedlings; at least 15 gallons for maturing and full-

grown shrubs

Light: Full sun

Soil: Poor, loose, extremely well drained

HEALTH BENEFITS

Capers may offer significant benefits

for health, especially for carnivores:

Their antioxidant powers make them

a great partner for rich meats, as they

protect against the harmful effects

of oxidation during the digestion of

meat. This translates to lower risk of

cancer and heart disease.

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