Capers and capers (PHOTOS) cultivation, planting and care
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HOW TO GROW A KAPSNIK
CAPERS ON CLUB AND SALAD
Many have heard of capers as an addition to a dish, but not everyone knows that these are unblown buds of an exotic plant called capersnik.
For example, in the Crimea, along the roads, you can find thorny capers' whips hanging from the walls, which surprise visitors with unusual fragrant flowers.
CAPERS IN ROOM CONDITIONS
The collected seeds were sown in winter for seedlings in the house. Then she transplanted it into pots with a diameter of 15 cm with a soil substrate for cacti. The containers can be hung in pots - over time, the bushes begin to hang down in a green cascade. True, they bloomed only after 2 years. I watered very rarely (as the soil dries up), regularly aired the room, and in the summer brought it out into the fresh air and periodically fed it with complex fertilizers.
See also: Kölreuteria paniculate - "soap tree": photo, care, and description
CAPERS IN OPEN GROUND
The next spring, she transplanted the caper into open ground. In our climate, the shrub grows well even on bare stones: ideal for sunny, windless places with sandy loam soil unsuitable for other plants. I dug up my plot in the spring, applied a complex mineral fertilizer and planted the seedlings in increments of 0 m.
ON A NOTE…
In the middle lane, it is advisable to grow the caper in tubs. Move indoors in autumn; with a temperature of + 5-10 degrees. (drops leaves). Keep the earth lump moderately moist.
I collect capers from July to September: I pick the smallest (no more than 10 mm in diameter) round and hard buds, dry them in the sun on paper, put them in glass jars and fill them with vegetable oil or sprinkle them with salt (stored for up to 1 year).
You can harvest every 10 days until autumn - 1 bush gives up to 3 kg of buds per season. Without a transplant, the caper plant bears fruit for over 10 years.
KAPERNIK AND CAPERS: RECIPES
As early as 2000 years ago, the ancient Greeks, knowing about the beneficial properties of the unblown buds of the peach, exported it to other countries. The product is rich in fiber, proteins, fats, vitamins, carbohydrates, enzymes and essential oils. Nowadays, it is more often pickled, added to sauces, soups, salads, and meat.
A mixture of sour, salty, slightly sweet, tart and slightly spicy flavors makes capers piquant. Vitamin salad of greens I put washed and finely chopped parsley, dill and onions (all 50 g each) in a salad bowl. I scald the lemon with boiling water, rub the zest, squeeze the juice from the half.
I water them with greens and knead them lightly with my hands for softness. Big ruble 3 tbsp. l. pickled capers, add to the herbs along with lemon zest, water 4 tbsp. l. olive oil and let it brew for 15-20 minutes. Salt if desired. Serve as a light dinner or as a side dish for a meat dish.
Meat puff pie with capers
Peel 2 cloves of garlic and pass through a press. I cut 1 tbsp. l. pickled capers, add together with garlic, salt, pepper and coriander (all to taste) in 500 g of minced meat and mix well. I roll out 400 g of puff pastry with a rolling pin, cut out two circles. I spread one in a mold greased with 1 tbsp. l. vegetable oil, put the filling, then - the second circle, pinch the edges. I prick the top with a fork, grease with 1 beaten egg.
I bake in the oven at 180 degrees, until golden brown (25-30 minutes). Let it cool slightly in the form under a cloth towel, then put it on a dish and serve.
Reference by topic: Capers prickly - photo and description
HOW TO GROW CAPERS - VIDEO
© Author: Maria BOGACHEVA, Belgorod. Photo by the author
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