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It is commonly known as the nasturtium (and occasionally anglicized as nasturtian). It is mostly grown from seed as a half-hardy annual, and both single and double varieties are available. It comes in various forms and colours, including cream, yellow, orange and red, solid in colour or striped and often with a dark blotch at the base of the ...
It is a fast-growing plant, with trailing stems growing to 0.9–1.8 m (3–6 ft). The leaves are large, nearly circular, 3 to 15 cm (1 to 6 in) in diameter, green to glaucous green above, paler below; they are peltate, with the 5–30-cm-long petiole near the middle of the leaf, with several veins radiating to the smoothly rounded or slightly lobed margin.
The Capparaceae (or Capparidaceae), commonly known as the caper family, are a family of plants in the order Brassicales. As currently circumscribed, the family contains 15 genera and about 430 species. The largest genera are Capparis (about 140 species), Morisonia (87 species), Maerua (70 species), Boscia (30 species), and Cadaba (30 species).
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Try them fried: For a unique way to use capers, drain and fry capers in a pan with oil, as recommended by Lewis. Cook for about a minute, slightly increasing the time for larger varieties.
The salted and pickled caper bud (simply called a "caper") is used as an ingredient, seasoning, or garnish. Capers are a common ingredient in Mediterranean cuisine, especially Cypriot, Italian, Aeolian Greek, and Maltese food. The immature fruit of the caper shrub are prepared similarly and marketed as "caper berries". Fully mature fruit are ...
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