Description
Three Leaved Caper is sweet, pungent, bitter and Astringent in nature and grows in a tropical climate.
Caper is a spiny, trailing, deciduous shrub native to the Mediterranean. The Hebrew word for Caper is tapher which actually means desire.
Capers are found in Jerusalem and around Nazareth and are offered as a sort of Hors d oeuvre to stimulate the appetite or to increase the desire to eat.Plant Specifications
| Common Name | Crataeva, Varuna |
| Maximum Reachable Height | 2 m |
| Flower Colour | yellowish- white |
| Bloom Time | December to April |
| Difficulty Level | easy to grow |
Planting and care
Feed plants only sparingly; overfertilization can cause stems to break in the fall. You can add diluted fertilizer into the water, though avoid getting the fertilizer near the plant, s base; it may help to build a moat in a circle around the plant about 18 inches out.
Three Leaved Caper care
Caper bush likes hot summer temperatures and low humidity, apparently the leaves will sometimes develop odd pock marks on the surface if the humidity it too high. But it, s also very frost hardy, growing happily down to Zone 7. In cold climates (less than minus 10 C = 15 F) you can grow them in a pot and bring them inside during the winter. Caterpillars are the main pest threat, especially during summer.
| Sunlight | Full Sun |
| Watering | Medium |
| Soil | well-drained soil |
| Temperature | 40C |
| Fertilizer | Apply any organic fertilizer |
Three Leaved Caper special feature
Fruits are ovoid or ellipsoid, apiculate, 3-3.5 x about 2 cm, smooth; seeds 8-10, 6.5-7 x about 6 mm; stalks thin. Travancore Caper is endemic to Southern Western Ghats
Three Leaved Caper uses
Ornamental Use:
- The plant is used for ornamental purpose
Medicinal Use:
- Antioxidant, and it is used to cure renal calculi, helminthiasis, dysuria, inflammations, abscesses, to remove bladder stone and kidney stone
Culinary Use:
- you could try caper butter on crusty bread, or capers as a stuffing for fish
- Caper bush, Capparis spinosa, produces these unopened flower buds, which have been used in cooking for over 5000 years