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.