I know that in Greece the leaves of the caper plant are used in salads either in boiled or pickled form. My question is whether or not anyone out there can tell me what time of the year the leaves are typically harvested for this use.In other words, are the small/undersized tender leaves of spring growth used or are the mature/larger leaves that have more substance to them yet are more bitter used. I am a amature("Wanna Be")chef in training and as of yet have had no luck in finding an answer to this seemingly specialized question. Thank you in advance, should you be able to help.

Kind regards,

Alex/PapayaTreeNursery