Capers in our use have appeared not so long ago and are used generally in cookery. But at the same time this plant has some more scopes of application.
What is capers in botany
The caper-plant is plant thermophilic which belongs to family of kapersovy.
More than three hundred plant species exist at the moment: lianas, long-term herbs, bushes, semi-bushes. Mainly grow in wild look in Central Asia, the Mediterranean, the Crimea, India, in the Caucasus. Grow up generally in Italy, Spain, France.
The caper-plant is used for creation of landscapings.
Buds collect from the termination of spring till September, several times during the summer in manual. After collecting buds within 2 weeks the plant becomes covered by new buds.
From one bush it is possible to receive up to 3.5 kg of buds for one season.
What is capers in house cultivation
Caper-plants unpretentious plants, but grow up them in house conditions a little. It is because the bush reaches the big sizes, for example, the root of adult plant can reach fifteen meters. At the same time it grows slowly and can long grow in pot of small diameter. Later it is necessary to plant such plant in soil, and on its place to leave layers.
What is capers in medicine
Capers are very useful, in them high content of vitamin P (routine) and vitamin C therefore they are recommended as the strengthening means.
Roots of caper can be applied to treatment of allergy, rheumatism, itch, hypertension.
Broth from branches with leaflets is anti-septic tank, has diuretic and bile-expelling properties.
Buds of flowers use for treatment warmly – vascular diseases, diathesis.
What is capers in cookery
Buds of caper-plant need to be collected, to sort by the size, several days to dry in shadow. Then buds salt or pickle, the gulf vinegar-salt or oil-salt solution. It is possible just to fill up with salt.
It is necessary to leave them for 3 months, after that they become suitable for the use. They change color for dark green and become the smaller size.
Capers are widely used in various dishes as spice which adjusts taste of dish. They are added to soups, sauces, fish, beef and bird.
Dishes with addition of capers do not need to be heated long because when heating capers lose the tastes.