This is our Caper bush. It is just getting started for this year but has produced several small batches so far. You need to pick often so the flower pods don't open up. It will get quite a bit larger as the summer goes on and then will die back in colder weather. It is important that all the old branches get
pruned off because it sends out new growth each season. I find it hard to cut it back in the fall but it does much better that way.
We put the Capers in a strong
kosher salt brine and just keep adding the new ones as we pick. When the jar in about half full we start a second jar and let the first batch finish curing. You will know they are ready to eat when they turn a duller green and sink to the bottom.
I would love to see how Capers are traditionally grown in the Mediterranean. It's a labor of love but fun.
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