Caper plant is best known for the edible flower buds (capers), often used as a seasoning, and the fruit (caper berry), both of which are usually consumed pickled.
The shrubby plant is many-branched, with alternate leaves, thick and shiny, round to ovate in shape. The flowers are complete, sweetly fragrant, showy, with four sepals, and four white to pinkish-white petals, many long violet-colored stamens, and a single stigma usually rising well above the stamens
Caper leaves, which are hard to find outside of Greece or Cyprus, are used particularly in salads and fish dishes. They are pickled
or boiled and preserved in jars with brine—like caper buds.
Dried caper leaves are also used as a substitute for rennet in the manufacturing of high-quality cheese.