Capparis spinosa / the caper bush / the Flinders rose, is a perennial winter-deciduous plant that bears rounded, fleshy leaves and large white to pinkish-white flowers. The plant is best known for capers – the edible flower buds and caper berry – the fruit.

Both of these are usually pickled and consumed. Buds and fruits of the other species of Capparis are also picked along with Capparis. spinosa. The other parts of Capparis plants are used in the manufacture of medicines and cosmetics.

The capers – the salted and pickled caper buds – are used as a seasoning or for garnishing. In Mediterranean cuisine Capers are a common ingredient. Caper berries, the mature fruits of the caper shrub are prepared similarly.

The buds ready to be picked and pickled are about the size of a fresh kernel of corn and dark olive green in color. They are picked and pickled in salt or a salt and vinegar. Intense flavor is developed as each caper bud releases mustard oil and the rutin formed appears as white spots on its surface.

Capers are a distinctive ingredient in Italian cooking. They are commonly used in salads, pizzas and pasta salads. Martini is often garnished with capers instead of olives.

Capers are categorized and sold by their size, the smallest sizes being the most desirable. If the caper bud is not picked, it flowers and produces a fruit called a caper berry. The fruit can be pickled and used. Pickled caper berries are also very popular as a snack in Menorca.

Caper leaves are used particularly in salads and dishes of fish. They too are pickled or boiled and preserved in jars with brine—like caper buds. Caper’s leaves, pickled or boiled, can be used as an addition to salads. Dried caper leaves are also used in the manufacturing of high-quality cheese.