Capers leaves are used as an edible garnish with seafood or meats added to salads or added to a cheese platter. We often drizzle ours with a good quality olive oil before serving.
Picked early in spring while still tender we preserve in a salt brine then finish in a white wine vinegar pickle. Each jar contains leaves and the tips of each stem with tiny capers attached.
They have a mild caper flavour slightly herbaceous with a grassy note. When pickled the crystallization of the antioxidant bio-flavonoid rutin appears as speckles on the product.