(Capparis spinosa)
Folk Names: Caperberry, Caperbush, Fabagelle (French), Shafallah (Arabic), Tapana (French)
Description: The caper is a small shrub. Dry heat and intense sunlight make the preferred environment for caper plants. In their native habitat along the Mediterranean where they are treated as weeds, the plants germinate easily among the cracks and crevices of rocks. Mature plants develop large extensive root systems that penetrate deeply into the earth. They are salt-tolerant and flourish along shores within sea-spray zones. It is unusual in that it loses its leaves during the rainy seasons and retains them during the dry season. The leaves are almost round, and the leaf stipules may be formed into spines. The beautiful white or pink-tinted flowers are large and showy and are born on first-year branches. The fruit is a berry, resembling a human testis.
Effects: gentle
Planet: Mars, Venus
Element: water
Associated Deities:
Traditions:
Capers are supposed to have originated on the Isle of Capri, a small island off the cost of Naples, hence their name. Its origins trace back over 7500 years to prehistoric seeds in what is now Iraq. Capers were well known to the ancients. They are mentioned in the Bible and were a condiment used by both ancient Greeks and Romans.
Magic:
Men are told to eat capers to cure impotence. They are added to love and lust mixtures. Cleopatra had dishes spiked with capers served to Caesar, but it is said Cleopatra preferred all her foods pickled as a way to preserve her youth.
Known Combinations:
None noted
Medical Indications: (Caution:) Parts Used:
Capers are said to reduce gas and to be helpful for rheumatism.
Nutrition:
Capers are the immature flower buds of the caper bush. The buds are first pickled in vinegar, then preserved in granular salt. The semi-mature fruits (caperberries) and young shoots with small leaves may also be pickled for use as a condiment. The flavor is described as being similar to that of mustard and black pepper. Capers add piquancy to salads, pizza, canapé, meat gravies, pasta sauces, and fish sauces.
Young shoots, including immature small leaves, may also be eaten as a vegetable. Mature and semi-mature fruits are eaten as a cooked vegetable, though this is a rarity. Ash from burned caper roots has been used as a source of salt.
Mercantile Uses:
Capers are an export herb for the Mediterranean and Southern Europe.