Bud parts are usually preserved in salt or vinegar and are usually used as seasoning or decoration. Capparis spinosa is very common in Mediterranean cuisine, especially in Cyprus, Italy and Malta. The fruit of Capparis spinosa can also be eaten, usually as an appetizer after pickling. It is a very popular snack in Menoka Island.

Capparis spinosa is a unique ingredient of Italian cuisine, which usually appears in Sicily and southern Italy and is usually used in salads, pasta, meat dishes and seasoning sauces.

Capparis spinosa as a unique seasoning is often used in smoked salmon or salmon dishes, especially smoked salmon. Capparis spinosa and the fruit of Capparis spinosa can sometimes replace olives to match martinis.

The leaves of Capparis spinosa are usually used in special salads or fish dishes in Greece, and the treatment method is usually pickled or boiled, then canned and stored.

It has special curative effect on rheumatoid arthritis, lumbago and leg pain, joint swelling and numbness of limbs.