The delicious secret of the caper is that it is actually an unharvested flower
In short: Often mistaken for a separate fruit, caperberries and capers come from the same Mediterranean shrub. Understanding the lifecycle of Capparis spinosa is the key to harvesting these salty gems, but you must master the art of curing to remove their natural bitterness.
The caper plant, Capparis spinosa, is a deciduous perennial shrub known for its edible buds and berries. A common misconception is that capers and caperberries are different species; in reality, they are stages of the same plant's development. The caper is simply the flower bud before it blooms, while the caperberry is the fruit that develops after flowering. If you notice a plant covered in blossoms, it means the harvestable buds have been missed.
Cultivating these shrubs requires a specific climate. While native to the hot, dry Mediterranean, they can thrive in most Australian states, provided they avoid the cold of Tasmania and the humid coastal regions of Queensland. They prefer full sun and well-drained, alkaline soil. While they can tolerate poor soil, they benefit from nutrient-rich ground. For the first two summers after planting, regular watering is essential, though established plants become highly drought-tolerant and often thrive on winter rains.
Maintenance involves pruning branches to lengths of 2 to 6 inches during late autumn or winter. Once the plant reaches 30cm, it begins to flower. While the plant can live for 30 to 50 years and reach maturity in 3 to 4 years, growing them in pots may limit your harvest because the species prefers a large root structure. Gardeners should also watch for the white cabbage butterfly, one of five species in Australia whose caterpillars feed on the leaves.
Because fresh capers and caperberries are far too bitter to eat raw, they must be cured. One effective method involves using salt: add salt equal to 40% of the bud's weight and stir for 10 to 12 days, draining the liquid. Then, add a second dose of salt at 20% of the weight for another 10 days. Finally, store them in dry salt, rinsing and soaking in fresh water only when ready to serve.
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Sources
- Summary by Intellect · source: Plant Profile: How to grow, pick and preserve capers
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