Overview:
Caper bushes are low growing and sprawling shrubs native to the Mediterranean. Grown mostly for their edible flower buds, the leaves and flowers of the caper bush are very attractive. Capers can tolerate high heat and low water, and grow excellently in the Sacramento Valley. The pickled flower buds are used widely in southern Mediterranean cooking and particularly in Sicilian dishes, although the berries from the bush can also be eaten, often served similarly to olives on an antipasti platter.
Light/Spacing:
Capers are adapted to grow under quite harsh conditions and should be planted in a position that receives full sun. Caper bushes reach a mature size of between 3 to 6 feet wide and a height of 2 to 3 feet.
Soil Preparation:
Capers are very tolerant of poor soil, and should be planted in a position with good drainage, as wet feet are one of the few conditions that will cause a caper bush problems.
Irrigation:
Capers are drought tolerant and should be watered infrequently. Their foliage is adapted to retain water and their deep root systems are able to find water when less hardy plants would struggle. After planting the bush should be watered more regularly to ensure it can become established quickly, after which point watering can be reduced significantly.
Harvesting:
Flower buds can be picked off the bush every two weeks or so. They are bitter if not cured. When picking the buds concentrate on the smaller capers, up to the size of a large pea, any larger and the caper will be of a lower quality. Caper berries should be picked before they burst.
Pruning:
Caper bushes grown for their buds and berries should be pruned back hard in the late winter to early spring, to encourage a strong spurt of growth and bud production the following year. If grown as an ornamental, they can be pruned as heavily or as lightly as you like.
Pests/Diseases:
Caper Bushes are generally very resistant to pest damage, but can occasionaly be affected by some insects.
Cabbage Loopers/Cabbage Moths: Small, brown/green (respectively) caterpillars that move in a circular, “looping” fashion. They mature into brown/white moths that lay dome-shaped eggs on the underside of leaves. Caterpillar damage is evidenced by irregular holes in leaves and on leaf margins. Physically remove caterpillars and eggs when found.
Flea beetles: Very small beetles that have the habit of jumping when disturbed, adults feed mostly on leaves, leaving tiny pits or small holes at their feeding sites. Flea beetles feeding together can cover leaves with bleached, pitted areas or ragged holes. Damage is not usually serious beyond the early seedling stage; remove plants if damage becomes widespread. Remove debris in the fall to remove any overwintering beetles.
Post-harvest care:
Capers are not eaten directly from the plant. They can be stored for a few days before processing but it is best to pick on the same day you plant to preserve them.
Preserving:
Once capers have been picked, they should be layered in a container with an equal amount of salt. Be sure to use a non-iodized salt such as kosher to avoid imparting a metallic taste to the finished product. Giving the capers a stir every few days for the first few weeks will speed up the process. Jars of salted capers can then be stored somewhere cool and dark for use when needed. To prepare the brined capers for cooking, they must be rinsed of salt and allowed to soak in water for a few hours, with at least one change of water to draw out the salt and the bitter compounds.
Capers can also be pickled in vinegar by combining a half cup each of water and wine vinegar with a tablespoon of non-iodized salt for each 100g of caper buds to make a brine. the capers should be submersed in the brine and allowed to pickle for at least a week. these capers will be significantly more astringent than those preserved in salt, but they can be mellowed out by a 3 day soak in water before being added to the pickling brine.
Best uses:
Chicken piccata, remoulade, salad dressings, caper pesto and as a garnish.
Pairings
Seafood and fish, citrus, garlic, olive
