Caper Bush

Caper Bush
Capparis spinosa L.
Capparaceae Family

Description of Caper Bush

The caper bush is a perennial herbaceous subshrub, climbing or prostrate, with a woody base, reaching 1–2 m in height. Stems are numerous, glabrous or slightly pubescent, green, up to 1.5–2 m long. The root is taproot-like, powerful, penetrating 10–12 m deep, up to 5–10 cm in diameter at the base. Leaves are alternate, petioled (3–5 mm), rounded, obovate or elliptical, 2–5 cm long, 1–3 cm wide, entire, with acute or obtuse apex; young leaves and shoots are whitish-tomentose; stipules are yellowish spines, straight or curved, 2–5 mm long. Flower buds (capers) are green with white spots, irregularly rounded or ovoid, 5–10 mm in diameter, covered with unequal sepals. Flowers are solitary, axillary, large, 5–8 cm in diameter, pale pink, white or yellowish; calyx and corolla tetramerous; stamens 50–100, long, purple; ovary superior with incomplete septa. Fruit is a fleshy berry-like capsule, oblong-obovoid, 2.5–4.5 cm long, 1.5–3 cm wide, green, opening at maturity with four bright red valves inside. Seeds are brown, dotted, 2–3 mm, about 500–600 per gram. Flowering from late May to September, fruiting from June to October. Propagated by seeds and cuttings. The plant has a spicy aroma.

 

Distribution and Ecology of Caper Bush

The caper bush originates from the Mediterranean (Southern Europe, North Africa) and Central Asia. Found wild in Southern Europe (Italy, Greece, Spain), North Africa (Morocco, Algeria), Central Asia (Uzbekistan, Turkmenistan), Kazakhstan (except northern regions), Eastern Transcaucasia (Azerbaijan), Dagestan, Southern Crimea. Grows on gravelly, clayey or saline soils, dry rocky slopes, rocks, pebbles, river cliffs, weedy places, along irrigation ditches, near dwellings, on walls of old buildings, in lowland deserts and lower mountain belts in warm locations. Cultivated as a vegetable and spice plant in the Mediterranean, India, Australia, USA (California). Prefers dry soils (pH 6.5–8.0). Tolerates drought, heat up to 40 °C and brief frosts to -5 °C. Optimal growth temperature 20–30 °C, requires 6–8 hours sunlight. Propagated by seeds (spring sowing, germination 20–30 days) or cuttings (summer). Bud yield: 0.5–1 kg/m² (fresh), 0.1–0.2 kg/m² (dry). Care: minimal watering (once every 2 weeks), weeding, protection from aphids and snails. Ecologically stabilizes slopes preventing erosion, but can be invasive in warm regions. Cultivation requires soil loosening and phosphorus fertilization (10–15 g/m²).

 

Raw Materials from Caper Bush

Main raw material: flower buds (flores Capparis), root bark, leaves, fruits, seeds. Buds harvested May–July before opening, sorted by size (sieves), wilted in shade 2–3 days, then pickled in salt (10–20% weight), vinegar or oil for 2–3 months. Ready buds dark olive, firm, 5–15 mm, grades: ‘nonpareilles’ (5–7 mm, piquant), ‘capucines’ (10–12 mm), ‘capottes’ (12–15 mm). Root bark harvested autumn (September–October), dried at 40–50 °C, yield 10–15%. Leaves collected before flowering (April–May), dried at 30–35 °C, yield 15–20%. Fruits harvested unripe (June–August), dried or pickled, yield 20–25%. Seeds from mature fruits, dried at 35 °C, yield 5–10%. Quality: buds moisture <12%, undamaged; bark mold-free. Bud aroma faint, taste salty-sour, astringent, slightly bitter depending on marinade. Store buds in brine or sealed jars (1–2 years, 5–10 °C), bark and leaves in cloth bags (2 years, <12% humidity), seeds in glass containers (3 years).

 

Chemical Composition of Caper Bush

Buds contain: essential oil (0.1–0.3%), glycosides (glucocapparin, mustard-oil), proteins (20–29%), fats (3–4.6%), ascorbic acid (100–150 mg%), rutin (3–5%), quercetin, pectin, saponins, phytoncides. Root bark: stachydrine, glycoside capparidin. Leaves: stachydrine, rutin, ascorbic acid (80–120 mg%). Fruits: proteins (15–18%), fats (30–36%), sugars (5–10%), ascorbic acid (100–136 mg%), rutin, quercetin, enzymes (myrosin), triglycosides, steroid saponins, iodine (20–27 mg% dry weight), red pigment. Seeds: proteins (15–18%), fatty oil (30–35%, oleic acid 20–24%, linoleic 45–51%, saturated 10–12%). Caloric value dried buds: 200–250 kcal/100 g, fresh: 20–30 kcal/100 g.

 

Uses and Benefits of Caper Bush

Glucocapparin and stachydrine provide diuretic, astringent, and antiseptic effects; rutin strengthens vessels; ascorbic acid and quercetin are antioxidants; enzymes (myrosin) stimulate digestion. Pickled buds used for asthma, hemorrhoids, as laxative. Root bark: hemostatic, regulates menstruation, helps with allergies, neuroses, hypochondria, hysteria, paralysis, rheumatism, brucellosis, scabies, spleen diseases; in Central Asia dry bark smoked for syphilis. Leaves and shoots: diuretic, for dropsy (in salads), stimulate digestion. Fruits: for goiter, toothache, gum diseases. Flower juice: wound-healing, for diathesis. Fresh branches and leaves for diabetes. Externally: decoction of bark, buds, flowers or bark powder for wounds, ulcers, rheumatism.

 

Precautions for Using Caper Bush

Capers contain glucocapparin, which in high doses (>5–10 g dry buds or >10 g fresh/day) may cause nausea, diarrhea, allergic reactions. Root bark not exceed 2–3 g/day, otherwise stomach irritation, dizziness. Tinctures (alcoholic) limit to 1 tsp/day, diluted with water. External use requires allergy test, as juice or decoction may cause skin redness. Give to children under 6 with caution (≤1 g buds). Prolonged use (>3 weeks) not recommended due to stachydrine accumulation affecting blood pressure. Beware fakes: nasturtium, juniper or marsh marigold buds may substitute, but capers distinguished by four sepals and numerous stamens.

 

Contraindications for Using Caper Bush

Contraindicated in pregnancy, lactation, hypotension (due to stachydrine), acute gastritis, peptic ulcer, renal failure, allergy to Capparaceae, children under 3. External use prohibited in eczema, psoriasis, open wounds. Do not combine with hypotensive drugs.

 

Medicinal Recipes with Caper Bush

1. Root bark powder for rheumatism. Grind 2 g dry root bark, take with water twice daily for 7 days.
   
2. Root bark decoction for allergies. Boil 2 tsp bark (10–15 g) in 200 ml boiling water 10 min, strain. Drink 1 tbsp 3–4 times daily for 10 days.
   
3. Seed tincture for migraines and hysteria. Infuse 8–10 g seeds in 100 ml white wine 7 days, strain. Take 1 tsp twice daily for 5 days.
   
4. Compress for ulcers. Infuse 2 tbsp dry buds in 200 ml boiling water 30 min, strain. Soak cloth, apply 20 min once daily.
   
5. Leaf infusion for diabetes. Infuse 2 tbsp fresh leaves in 200 ml boiling water 20 min, strain. Drink 50 ml twice daily for 10 days.
   

 

Cosmetic Uses of Caper Bush

Used in cosmetology for antioxidants (rutin, quercetin), antiseptic (glucocapparin) and vessel-strengthening properties. Suitable for oily skin care and against pigmentation.

1. Mask for oily skin. Mix 1 tbsp ground dry buds with 1 tsp honey and 1 tbsp yogurt. Apply to face 10 min, rinse. Use once weekly.
   
2. Toner for skin lightening. Infuse 1 tbsp buds in 200 ml boiling water 20 min, strain, add 1 tsp lemon juice. Wipe face twice daily.
   
3. Body scrub. Mix 2 tbsp dry buds with 1 tbsp sea salt and 1 tbsp olive oil. Massage skin 5 min, rinse. Use once weekly.
   
4. Hair strengthening lotion. Infuse 2 tbsp leaves in 300 ml boiling water 30 min, strain. Rinse hair after washing 1–2 times weekly.
   

 

Culinary Uses of Caper Bush

Used as pickled or salted buds, young shoots (‘jonjoli’ in Caucasus), unripe fruits. Buds added to marinades, mayonnaise, white sauces (fish, meat), salads (herring, meat), appetizers, sandwiches, cheese, fish, poultry, tomato dishes, combined with olives, onions, ground spices. Fruits eaten fresh (watermelon taste) or dried (formerly sugar substitute). Grades: ‘nonpareilles’ (5–7 mm, piquant), ‘capucines’ (10–12 mm), ‘capottes’ (12–15 mm). Beware fakes: nasturtium, juniper or marsh marigold buds, distinguished by four sepals and numerous stamens.

1. Salad with capers. 1 tbsp pickled capers, 100 g tomatoes, 50 g olives, 1 tbsp olive oil, 1 tsp lemon juice. Mix, serve as appetizer.
   
2. Sauce for fish. 1 tbsp capers, 2 tbsp sour cream, 1 tsp mustard, 1 tbsp lemon juice. Serve with fried fish.
   
3. Meat marinade. 2 tbsp capers, 2 tbsp vinegar, 1 tbsp olive oil, 1 tsp sugar. Pour over meat, marinate 2 hours.
   
4. Jonjoli. Ferment 100 g young shoots with buds in 200 ml 5% vinegar with 1 tbsp salt for 7 days. Serve as appetizer.
   
5. Dessert from dried fruits. Mix 50 g dried fruits with 1 tbsp honey and 1 tsp chopped nuts. Serve as sweet snack.
   

 

Other Properties of Caper Bush

Ornamental for arid gardens. Used as groundcover to stabilize slopes, prevent erosion. Leaf juice natural insecticide against aphids.