Summary: Capparis spinosa (Caper) is a plant in the Capparaceae family. Verdica documents 23 traditional uses, 81 phytochemical compounds, and 29 herb-drug interactions for this species.
Caper is well-known for its edible flower buds, widely used in culinary dishes. Its flower buds are harvested in the early morning and then pickled, typically in white vinegar. These pickled buds, known simply as capers, are widely used to flavour sauces, salads, and other dishes. The young fruits and tender branch tips can also be pickled and used as a condiment. The young shoots are cooked and eaten like asparagus. Capers are well-suited for dry, hot climates and thrive in well-drained soils with plenty of sunlight. The plant is highly drought-tolerant. C. spinosa is used in landscaping as ground cover and erosion control. It can tolerate temperatures between -5°C and -10°C. Several varieties of C. spinosa exist, with the spineless variety C. spinosa inermis being the most commonly cultivated form due to its easy harvest. Capers are native to various Mediterranean and arid regions, including Afghanistan, Albania, Algeria, the Baleares, Corse (Corsica), Cyprus, the East Aegean Islands, Egypt, parts of France (Mediterranean regions), Greece, Iran, Iraq, Italy, Kazakhstan, Kriti (Crete), Krym (Crimea), Lebanon-Syria, Libya, Morocco, Oman, Pakistan, Palestine, Portugal, Saudi Arabia, Sardegna (Sardinia), Sicilia (Sicily), the Sinai, Spain, Tunisia, Turkey, Turkmenistan, Uzbekistan, and Yemen. The species has also been introduced to the Canary Islands. Bloom Color: Red, White. Main Bloom Time: Early spring, Late spring, Mid spring. Form: Prostrate, Spreading or horizontal.
| Sunlight | Full sun |
| Watering | Low — drought tolerant |
| Soil | Well-drained |
| Hardiness Zone | USDA 8-10 |
Explore the full profile of Capparis spinosa in the Verdica app — including detailed traditional uses, phytochemical data, care guides, and more.
Open in Verdica →