Capparis spinosa, the caper bush, is a tenacious shrub with trailing branches. It boasts rounded, green leaves and eye-catching, delicate white to pinkish flowers with long purple stamens. From these flowers come caper buds, famous for their culinary use. Thriving in arid regions, it's resilient to harsh conditions. Its adaptability makes it suitable for gardens and pots. Harvesting capers involves picking unopened buds and then curing them to develop their distinct flavor. This plant is not just a culinary treasure but also a resilient symbol of nature's ability to flourish in challenging environments. Zones 9-11.
Germination
To germinate Capparis spinosa seeds, replicate natural conditions by removing any surrounding debris. Next, scarify the seeds to break their hard outer coating and enhance water absorption. You can achieve this by gently rubbing the seeds with sandpaper or nicking them with a knife. Following scarification, soak the seeds in room temperature water for about 24 hours to further soften the seed coat. Then, prepare a seed tray or small pots with a well-draining seed starting mix, such as a mixture of peat moss and perlite. Sow the seeds on the surface of the soil and lightly press them into the mix. Keep the soil consistently moist but not waterlogged by misting regularly or using a gentle watering can. Place the tray or pots in a warm location with indirect sunlight, maintaining a temperature between 70-80°F (21-27°C). Germination typically occurs within 2-8 weeks. Once seedlings emerge, provide them with ample light and gradually acclimate them to outdoor conditions if transplanting. Capparis spinosa prefers well-drained soil and full sun. Continue to care for the seedlings with proper watering and light as they grow into mature plants.
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