CAPRIER NT

The caper plant is a very beautiful perennial plant reaching 1 m in height with magnificent and fragrant white flowers and producing the famous capers . It is found a lot around the Mediterranean , so it can grow in the south , in rock gardens . The caper plant needs heat and dryness to grow. The Inermis variety is a thornless variety.

It is the very small buds or immature fruits of this plant that are eaten, preserved in brine , salt , or vinegar . The floral flavor of naturally preserved buds is a real discovery, which has nothing to do with the industrial product sold in vinegar. A few capers are enough to flavor a pasta dish , a tomato sauce , a pizza ...

Semi-hardy , the caper bush will withstand mild and short frosts .

How to successfully sow caper

Autumn sowing possible: in a warm shelter in November .

Spring sowing : in February-March under cover or in March-April in loose soil (longer emergence).

Transplanting about 2 months after sowing, at the beginning of spring in very draining soil , edge of low walls , slopes or in a pot in draining soil , in a hole of 30 to 50 cm , enrich the soil with compost , space the rows 2 m apart, and on the rows, plant at 1 m , plants of which you will have cut the aerial part to about 3 cm above the collar . Water about 3 times the first year. Very sunny exposure .

Every year, cut back sharply ( 2 cm above the ground ) because the plant only produces flowers on the branches of the year.

If you do not live in a warm region, we strongly recommend growing in a greenhouse or veranda .

Caper harvest

Harvest from July-August for flower buds and from July to September for immature fruits .

Capers in vinegar

Ingredients :

• capers , leaves and caper berries .
• 1 volume of alcohol or white wine vinegar.
• 3 volumes of water .
• 10% of the weight of the salt solution.
• 1 sterilized jar .

Preparation :

Place the capers in a jar with salt for 24 hours to allow the liquid to drain. Rinse and drain the capers, then return them to the jar.

Prepare the vinegar brine (75% water, 25% vinegar + 10% of the total weight in salt ).

Place all ingredients in a saucepan and bring to a boil to melt the salt , pour this mixture over the capers to cover them.

Close the jar and wait at least one month before consuming.