Herbarium of the Ancients — Detailed Monograph

Caper Bush

Capparis spinosa

Read before use: the information below describes traditional and informational uses — it does not replace the advice of a healthcare professional. In case of doubt, pregnancy, breastfeeding, ongoing treatment, or use in children, seek advice before use.

Do not exceed common culinary uses without consulting a healthcare professional, particularly regarding root bark, whose dosage is difficult to assess. Not recommended during pregnancy or breastfeeding due to insufficient data. Avoid when taking anticoagulant medication, as a precaution, due to poorly documented potential interactions. Seek professional advice before any prolonged use or for purposes other than culinary.

Decoction — Root bark

Traditional caper bark decoction

Gently boil a small amount of dried bark in water for about ten minutes, then let steep off the heat. This preparation was traditionally taken before meals, in moderate quantity, following the advice of a knowledgeable herbalist. Dosage must be validated with a healthcare professional or recognized pharmacopoeia before use.

Compress — Crushed root

Root poultice for external use

Fresh or rehydrated root is coarsely crushed and applied as a warm compress to the affected area, held in place with a clean cloth for several dozen minutes. This external use remains traditional and occasional. Dosage must be validated with a healthcare professional or recognized pharmacopoeia before use.

Condiment / culinary preparation — Flower buds

Capers preserved in salt or vinegar

Freshly picked flower buds are rinsed and left to macerate in salt or vinegar for several weeks, an ancestral method that reduces their natural bitterness. Consumed as a condiment, they fit into traditional food uses without particular risk at culinary quantities. One to two teaspoons of preserved capers, with meals, according to common culinary practice.

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