Capparis

Caper bush - Capparis spinosa var nummularia IMG 5076

Kapern

Capparis fruit

Capparis micracantha Blanco1.178

Capparis sepiaria Blanco1.209

Capparis is a genus of flowering plants in the family Capparaceae which includes the caper. Capparis species are found in the tropics and subtropics of the Earth, with a focus on the Afro-Eurasian region. The most well-known species within this genus is Capparis spinosa, commonly known as the caper bush, from which the culinary caper is harvested.

Description

Members of the genus Capparis are shrubs, vines, or small trees. They often have thorny branches and bear simple, alternate leaves. The flowers of Capparis species are usually large and showy, with four petals and numerous long stamens, and are often fragrant. They are known for their distinctive appearance, with a variety of colors ranging from white to pink or red. The fruit of Capparis plants can be a berry or a capsule, depending on the species.

Ecology

Capparis species are adapted to a wide range of ecological niches, from arid desert regions to tropical rainforests. They are often found in rocky or sandy soils and can be an important part of the vegetation in their habitats. Some species of Capparis have developed specific adaptations to survive in harsh environmental conditions, such as drought tolerance.

Uses

The most significant use of Capparis species is the cultivation of Capparis spinosa for its edible flower buds, known as capers. Capers are a popular culinary ingredient, especially in Mediterranean cuisine, where they are used as a seasoning or garnish. The fruit and other parts of the plant are also used in traditional medicine in various cultures to treat a range of ailments.

Cultivation

Cultivation of Capparis spinosa for capers requires specific climatic conditions, including long, hot, and dry summers. The plants are typically grown from seeds or cuttings and require well-drained soil. Harvesting the caper buds is labor-intensive, as they must be picked by hand before they open. After harvesting, the buds are dried in the sun, then pickled or salted, which gives them their characteristic tangy flavor.

Conservation

Some Capparis species are considered at risk due to habitat destruction, overharvesting, and climate change. Conservation efforts are necessary to protect these species from further decline. This includes habitat preservation, sustainable harvesting practices, and the cultivation of Capparis species in botanical gardens and arboreta around the world.