172 



THE VEGETABLE GARDEX 



and winter. Successive sowings may be made in order to lengthen 

 the period of production. Of a milder flavour than the European 

 sorts, it may be eaten either raw or as a salad, or cooked. Boiled, 

 minced, and seasoned with butter, it is as delicate in flavour as 

 boiled Endive. In our grounds on the Riviera it has done very 

 well ; sown in August and September, the heads were tit for use 

 from November to February. 



CAPER-BUSH 



Capparis spinosa^ L. CapparidaceCB 



Fr£?ich, Caprier. German, Kapernstrauch. Flemish and Dutch, Kapper-boortu Italian, 

 Cappero. Spanish, Alcaparra. Portuguese. Alcaparreira. 



A native of the south of Europe. — Perennial. — A shrub grow- 

 ing 3 to 5 ft. high, with numerous branches, bearing a pair of 



hooked spines at the base 

 of each leaf-stalk. Leaves- 

 alternate, round, thick, and 

 glistening ; flowers about 

 2 in. in diameter, white,, 

 with numerous violet 

 stamens, ver\' pleasing in 

 effect ; seed large, kidney- 

 shaped, and gray-brown in 

 colour. There is also a 

 variety without spines, 

 from which the crop is 

 more easily gathered and 

 without danger of wound- 

 ing the hands. It is to 

 be preferred to the spined 

 one, and can be reproduced 

 from seed. 



Culture. — The 

 Caper-bush can only be 

 cultivated profitably in the 

 climate of the Olive-tree, 

 where it is almost always planted in dry stony places, on embank- 

 ments, declivities, and other positions which are difficult to utilise 

 in any other way. It differs from most of the plants described 

 in this work in being really a wiry bush, but as the buds are so 

 much used in cookery, it is included here. In some of our Colonies 

 it could be easily grown ; in England, or cold countries, it only 

 lives when protected, and then with difficulty. We have, however, 

 grown and flowered it in brick rubbish in a large pot. The flower 



Caper-bush (^^r natural size ; detached branch, 

 \ natural size). 



