Capparis spinosa

Caper Bush is a perennial plant, native to the Mediterranean and Asia. The unopened flower buds (Capers) are the treasure we are after and are picked, dried, and pickled before use. Capers, considered a delicacy, are used in various dishes for their unique salty, mustardy, somewhat tangy flavour. The young leaves can be cooked and the root bark can be used medicinally. The caper berries are also known to have many health benefits, so it is not just their pungent flavour you are after.

Up for a challenge? Caper seed can be a little tricky to germinate. They require stratification (a period of cold) and patience. Soak seed for 24 hours, place seed in a damp paper towel in a sealed ziplock bag in the fridge for 20 days, remove from fridge, soak for a further 24 hours, plant in seedling trays and use a heating pad, germination can take several weeks. Transplant seedlings in a sunny spot in well-draining soil when they have at least 2 sets of true leaves or are at least 10cm tall. Be sure to allow sufficient space when you transplant, as these bushes, although slower growing can get to over a meter wide.

Once established, heavy pruning in early spring while the bush is still dormant is crucial as the production of buds occurs on the current growth. Good bud production is usually only seen after the second year, so, once again, patience is required.

Buds are produced throughout the growing season, so vigilant patrolling is required to ensure they are picked before they begin opening; early morning is best.

Standard Packet contains approx. 30 seeds

Petite Packet contains approx. 10 seeds