Caper
the unopened flower-bud of a low trailing shrub (Capparis spinosa, order Capparidacex), which grows from the crevices of rocks and walls, and among rubbish, in the countries bordering the Mediterranean. Picked and pickled in vinegar and salt they are much used as a condiment (caper sauce being especially the accompaniment of boiled mutton). The plant was introduced into Great Britain as early as 1596, but has never been grown on a large scale. The flower-buds of the marsh marigold (Caltha palustris) and the nasturtium are frequently pickled and eaten as a substitute for capers.