This is the floral bud of the caper-bush, a shrub native to southern Europe,where it grows wild. It is also cultivated in
France. Capers are pickled in vinegar, and are used to flavour a sauce which in England is a traditional accompaniment to
boiled mutton. They are also used in antipasto, or added to mayonnaise and salad dressings. Good capers are olive green in
colour, firm, and have a piece of stalk still attached to them. The best capers are from the French areas of Var and Bouches-des-Rhone, and are known as nonesuch capers.