Caper Berry, Capparis spinosa, is also known as Caper Bush and Caper. The unopened flower buds are preserved in salty wine vinegar to develop flavour and become the gourmet condiment “capers” – a part of Mediterranean cuisine for over 2000 years. The plant itself is astringent and healing and reputed to be effective in tonifying blood vessels. The plant is slow growing and straggly in appearance. Caper is native to Europe and North Africa and prefers well drained, dry soils in an open sunny position. Drought and frost tender. Deciduous shrub, growing to 1m x 1m.