Caper bushes create a Mediterranean flair and spread a summer mood. Here we show you how to plant the delicacy in your own garden and how to harvest capers correctly.
Capers come from the so-called real caper bush (Capparis spinosa). The flowers of this shrub enchant the viewer, pickled capers have long been valued as a spice. It is not particularly demanding, but needs a sunny and warm location. So if you'd like to top your pizza with capers you've picked yourself, it's time to grow your own caper bush. In our article you will learn everything you need to know about the cultivation of the Mediterranean plant. We will tell you where capers come from, what varieties there are, how they are planted and cared for and how you can harvest and use them.
Capers: origin and properties
The real caper bush is a spice plant from the genus of the caper bushes (Capparis) and the family of the caper plants (Capparaceae) . This includes 600 species, of which - depending on the view - between 250 and 300 species are counted to the genus of capers. In addition, the caper bush is closely related to cruciferous plants. He feels most comfortable in a Mediterranean climate. As a result, its winter hardiness also leaves something to be desired, making it unsuitable for year-round outdoor cultivation. However, it is not the fruit, but the flower buds of the caper bush that give the savory flavor. That is why the capers are harvested comparatively early in the garden year. Elsewhere, the fruits or leaves of the caper bush are also used.
The caper bush is native to the Mediterranean region, where it is still widespread today. There are historical finds of capers that are up to 7800 years old in Jordan, Syria and Turkey. Capers were not only enjoyed as food, but all parts of the bush were used as a remedy, for example for detoxification and cleaning. Capers are still considered an aphrodisiac today. The buds of the caper bush are digestive, appetizing andantioxidant, which is why they are often added to heavy foods.
The Caper Shrub is a deciduous perennial plant that forms profusely branched small shrubs up to two meters tall. The long branches usually lean towards the ground from a length of 20 to 30 centimeters. The shrub can spread over an area of up to two by two meters. It is durable and can last up to 50 years. The roots are very powerful and often very deep-rooted.
The leaves are alternate, ovoid to heart-shaped and one to three centimeters in size, their surface is covered with a layer of wax. The shoots and occasionally the leaf veins are suffused with red. The roughly pea-sized flower buds develop on the leaf axils of the branches. Before they open, they can be harvested and pickled. If you leave the flower buds on the tree, they will develop into long-stemmed, large flowers with white to pale pink petals and long, purple stamens. However, this beautiful bloom is only visible for a very short time, namely from morning to midday. Therefore, the caper in the Bible is also a symbol of transience, as its flowers only open for this short time.
The two to five centimeter large fruits of the caper bush develop from the flowers, which are initially green and then turn red when ripening. They are also edible.
Capers
Caper bushes are still mainly cultivated in the Mediterranean region. This is where most of the caper varieties come from. These strains were bred for thornlessness, round, firm buds as well as flavor. Varieties that are adapted to our climate do not (yet) exist. Here are some popular varieties that you can grow in pots:
- 'Inermis': Probably the most popular type of caper. She has no spikes.
- 'Nocellara': Even without spikes, this variety has large, light green buds that have a strong aroma.
- 'Josephine': This Mediterranean strain promises a bountiful harvest of flower buds.
- ‘Senza Spina’: This variety from Italy also has no thorns.
- ‘Tondino’: This caper variety is prickly, but very aromatic.
- ‘Spinosa Comuse’: This variety also has spines, but the fruits are large and aromatic.
- 'Eureka':This newly bred variety has no thorns and promises a high yield.
Buy caper plants: you should pay attention to this
If you have decided to buy a caper bush, you should keep your eyes open when choosing the right plant. Caper bushes can become many decades old. And so that you can enjoy your green roommate for as long as possible, there are a few points to consider. In any case, it is important that you are in good he alth, i.e. the shrub should be free of diseases and pests and make a vital and fit impression overall. This also means that no stems or leaves are bent or damaged. A foul odor coming from the root ball can be a sign of root rot. You should avoid such plants.
What to look for when buying caper plants?
- He alth status
- Vital Impression
- No damaged plant parts
- No smell of rot
Capers are not so easy to find. With a bit of luck, however, you will find what you are looking for in a specialized nursery. A good idea is to search the internet for a caper bush. There, online retailers offer both caper plants and seeds for sale. Recommended sources of supply for caper plants are, for example, Rühlemann's Gärtnerei or Spicegarden.
Plant capers
It is best to plant your caper bush from April to May. Since the shrub cannot overwinter outdoors in our country, it must be planted in pots. The Mediterranean plant feels particularly at home in a location that is as bright and warm as possible with lean, well-drained substrate.
To plant, first mix the appropriate substrate by mixing potting soil with a third of sand. Alternatively, cactus soil is also good for capers. Then create a drainage layer of expanded clay or potsherds in the pot. Then follow our step-by-step instructions for planting.
How to plant capers:
- Fill the vessel one third with substrate
- Insert bush in the middle
- Plant only as deep as it was in the container
- Fill the planter with substrate
- Water gently
You can read detailed instructions for planting capers here.
Caring for the caper bush
The caper bush is generally very easy to care for and can also cope well with longer periods of drought and poor soil. It only needs a little more attention when it comes to cutting and overwintering. In the following section you will find out what else you need to pay attention to when caring for your caper bush.
Water and fertilize the caper bush
The caper bush is a very undemanding plant, so that no time-consuming fertilizing and watering measures are required. The caper bush feels very comfortable on dry ground - accordingly, it should not be watered often. Occasional watering when needed during a long drought is sufficient. You should definitely avoid waterlogging, as this can lead to root rot.
And fertilizing is sufficient, if at all, once in the garden year. You should do this in the spring when growth begins (May). With the addition of fertilizer you achieve higher bud yields and often even increase the quality of the buds. To fertilize the caper bush, we recommend a fertilizer with an organic long-term effect. This releases the nutrients slowly and gently to the plant and there is no risk of over-fertilization. All of these criteria are fully met by our Plantura organic universal fertilizer with organic long-term effect - it is therefore ideally suited to providing your shrub with all the valuable nutrients.
Summary - water and fertilize capers correctly:
- Do not water too often
- Avoid waterlogging at all costs
- Watering only during long droughts
- Fertilize only once a year
- Fertilizer application in May
- Fertilize with organic universal fertilizer
Pruning the caper bush
To keep the caper bush in shape, regular pruning is recommended from the third year of growth. This can be done either in autumn before clearing or in spring before new growth. It is possible to cut the caper bush down to a third of the original shoot length without hesitation. However, the individual shoots should not be shortened to less than eight to ten centimetres.
Overview: How to prune capers?
- Regular pruning from the 3rd year
- Prune in spring or autumn
- Prune the bush down to a third of the original shoot length
- Shorten shoots to a maximum of 8 -10 cm
Overwinter the caper bush
The caper bush is spoiled by the Mediterranean climate. That's why he doesn't like it too cold. It can only cope with temperatures around -5 °C for a short time. Therefore, precautionary measures should be taken for wintering and the shrub brought in in good time. It is best placed in a light or semi-dark, but in any case frost-free location. At temperatures between 5 and 12 °C, he feels most comfortable in the winter quarters. This can be, for example, in the conservatory, in the hallway or in the stairwell. Occasionally it has to be watered so as not to dry out completely. However, fertilizing is absolutely not necessary in the winter months.
If the days are getting lighter and longer again, the shrub can be prepared for summer. Set it a little lighter and warmer from February onwards; A south-facing window with full sun exposure is ideal. The Mediterranean plant can only move outdoors after the ice saints, i.e. mid-May.
Overwintering capers - How it works:
- Relocate the shrub to its winter quarters in good time
- Winter in a light to semi-dark location
- Absolutely frost-free
- Ideal temperature: 5 - 10 °C
- Water only occasionally; do not fertilize
- Get used to light and warmth in spring
- Only put outdoors after ice saints
Increase capers
Your own propagation of capers can be done by seeds or cuttings. But both methods are difficult and unfortunately not always crowned with success.
In order to propagate capers from seeds, you must first prepare the seeds. This is done in three steps: First, the seeds are placed in lukewarm water for a day. Then they go damp, preferably in a plastic bag or a moistened cloth, in the fridge for two whole months. Finally, soak them in lukewarm water for another day. The seeds are now ready for planting. First, prepare the substrate by mixing potting soil with sand in a ratio of two to one. The substrate is filled in seed trays, the seeds are placed at a depth of one centimeter and lightly covered with substrate. Moisten the seeds, place the pots in a homemade mini greenhouse and water the seeds regularly. Now we have to wait and see, because it can take up to three months before the seeds germinate. As soon as the seedlings are five to ten centimeters tall, they can be transplanted into individual pots. When separating, be careful not to damage the sensitive roots.
Propagating capers by seeds:
- Soak the seeds in lukewarm water for a day
- Store the seeds moist in the fridge for 2 months
- Soak in lukewarm water again for a day
- Mix potting soil with a third of sand
- Fill seed trays with substrate
- Seed depth: 1 cm
- Humidify
- Germination temperature: over 20°C
- Place in mini greenhouse or on warm windowsill
- Keep substrate regularly moist
- Germination period: 2 - 3 months
- Prick out seedlings with a size of 5 - 10 cm
Propagation from cuttings is rarely successful, but not impossible. For this purpose, half-lignified cuttings are cut off the bush in the spring. Remove all but the top two leaves. Then the cuttings are placed in a special cuttings substrate and watered. In a self-made mini greenhouse there are optimal growth conditions for the cuttings - provided you ventilate them regularly. The cuttings must also be regularly moistened. After rooting you should wait another year before repotting the cuttings.
Propagate capers from cuttings:
- Pruning semi-woody cuttings in spring
- Leave only the top leaves
- Put in cutting substrate
- Cast on
- Put in mini greenhouse
- Regular ventilation and humidification
- Replant after a year
Harvest capers
There is something special about capers: unlike most spices, it is not the fruits or leaves that are of greatest interest, but in the case of the caper bush, the still closed flower buds are the objects of desire. They have to be picked individually from the bush in laborious manual work before they open. It is harvested before the stamens open. The size of the harvested capers is decisive. Small capers have an intensive aroma and are therefore much more popular and expensive than large ones. You can harvest over several weeks, as the shrub keeps flowering.
Overview of harvesting capers:
- Harvest unopened flower buds
- Pick individually from the bush
- The smaller, the more aromatic
- Repeatedly harvest over several weeks
Storing and preserving capers
Capers are not harvest freshused. They even need to be cured to be enjoyed in the kitchen. After harvesting, they are dried for at least a day, but not in the direct sun. The drying process is best done in a dark but dry place. If the dried capers are then placed in wine vinegar and s alt water, they can be used in the kitchen after about two weeks. In principle, however, the pure aroma of the capers in brine comes out better than in vinegar.
Tip: S alted capers can be soaked in water for a few minutes before eating to des alt them.
In addition to s alt and vinegar, you can of course season the capers as you like and refine them with other ingredients.
Summary - Storing and Preserving Capers:
- Capers cannot be eaten raw
- Leave to dry for a day after harvest
- Pickling in a mixture of brine and vinegar
- Season and refine as desired
- Ready to eat after approx. 2 weeks
Capers: ingredients, taste and use
Capers are considered very he althy and, in addition to vitamins C and B, they also contain magnesium and potassium as well as trace elements such as iron, copper or manganese. In addition to these ingredients, capers also contain the phytochemicals quercetin, flavonoids such as rutin and glucocapparin and mustard oil glycosides, which have antioxidant effects, protect blood vessels and the intestines and prevent infections.
The spicy flower buds of the caper bush are particularly popular in Mediterranean cuisine. The basic rule when using capers is: only add them shortly before the dish is complete and only cook for a very short time - this is the best way to preserve the aroma.
Classic dishes with capers from Italian cuisine are vitello tonnato, veal in tuna sauce capers and spaghetti alla putanesca with a spicy tomato sauce, tuna, olives and of course capers. Popular dishes in Germany with capers are Königsberger Klopse or steak tartare. You can also use capers in pestos or enjoy them with pasta dishes, in salads or on pizza.
Did you know that you can pickle the unripe seed pods of the nasturtium like capers? In our article you will find everything you need to know about nasturtium.