Caper cultivation today:

Caper cultivation has become difficult and less advantageous in northern France due to the plant’s susceptibility to freezing temperatures. It requires careful covering during the winter season to survive.

Capers thrive in dry locations such as rocky areas, debris, and old walls. If a retaining wall or south-facing slope is available, it is recommended to plant capers in them, with the roots positioned against the wall or slope. The stems should be brought out through a hole created for this purpose. At the beginning of winter, the stems are pruned and the hole is filled with straw, litter, moss, or other materials to protect the roots from frost. Capers can also be grown in greenhouses, under canopies or frames, and in pots or boxes buried during the summer near a well-exposed wall. During winter, they can be moved into a greenhouse or orangery.

Capers can be propagated through seeds, layering, or cuttings. For the variety we are discussing, layering is preferable because it results in a plant that produces fruits sooner. Seed propagation is slower, as the plants grown from seeds may not always clearly exhibit the desired traits and may take several years to flower. The thornless variety, Capparis inermis, can be easily propagated from seeds. Seeds are sown in March on a warm bed, in containers filled with a mixture of lightweight and sandy soil. At least two years of greenhouse culture are necessary before implementing the previously mentioned cultivation techniques.

Caper seeds do not mature in northern France unless the plants are kept in a greenhouse. However, in Provence, where capers are extensively grown for commercial purposes, it is easy to obtain mature seeds. These seeds can remain viable for up to three years.

Caper plants are not known to be susceptible to any specific diseases or pests.

Usages of Capers:

Capers are commonly known as the unopened flower buds of the caper plant. They are harvested before blooming and are highly valued when they are smaller in size. Capers are often used as stimulating apéritifs.

An aqueous or alcoholic infusion of caper stems can serve as an excellent chemical reagent to detect acids and alkalis. It turns a fiery red color when exposed to acids and a beautiful green color when exposed to alkalis.

Species and Varieties of Capers:

The Capparis genus includes several species, the main ones being:

1. Capparis Aegyptia: This species is highly esteemed by the Egyptians, who use it as a seasoning ingredient.

2. Capparis spinosa: This is the most common species from which capers are harvested. It is a perennial plant characterized by fleshy leaves and white to pale pink flowers.

3. Capparis ovata: This species is native to the Mediterranean region and is widely cultivated for caper production. It is a hardy plant with thick leaves and large white flowers.