Capparis spinosa var. inermis
This shrub with arching stems grows to three feet tall. It produces an abundance of small flower buds on first-year branches from May to October that are harvested before they open, and brined using salt and herbs. Each brined bud has a peppery, mustard flavor and can be used for sauces, meat dishes or pastas. If left unpicked these buds form large, scented, pinkish-white flowers with long lavender-colored stamens that open each morning and close in the afternoon.
Hardy outside only to 18º F, the plant is often grown in a pot in colder climates and brought in when weather gets cold. From the Mediterranean region; it likes hot weather and dry soils. Overwatering can kill the plant. Hardy to USDA Zones 8. Self fertile.