Caper
Capparis spinosa — Capparaceae
Italiano: Cappero — Ciapparu
Description
Caper (Capparis spinosa) belongs to the Capparaceae family and is native to Europe. It thrives in Dry stone walls, Coastal cliffs, Arid zones, Scrub environments across regions including Italy_South, Spain, Greece, Turkey. Botanically, Caper is buds for pickled capers. Fruits cucunci pickled. Mediterranean cliff plant.. It is also known locally as Ciapparu. The edible parts include Flower buds, Fruits. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during August, July, June, May and September. Nutritionally, Caper stands out for its Vitamin K (20.0mg, 17% DV), Iron (1.7mg, 9% DV) and Vitamin E (0.8mg, 5% DV). It also provides 2.0g protein and 2.0g dietary fiber per 100g serving. In the kitchen, Caper offers a Aromatic salty flavor profile. Salt preserved pickled cucunci. Common culinary applications include salt preserved, pickled, cucunci. Popular preparations include Capers under salt, Pickled cucunci, Wild vegetable stir-fry, Steamed wild greens. For storage, pickled 2yr Salt 1yr. Safety note: No toxicity. Antinutrient content is no significant. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Capers under salt
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: salt preserved, pickled, cucunci Storage: Pickled 2yr Salt 1yr
Recipes
- Capers under salt
- Pickled cucunci
- Wild vegetable stir-fry
- Steamed wild greens
- Vegetable tart
- Wild winter pesto made from Caper
- Traditional Caper soup
- Caper and potato frittata
