How to grow karkalla pigface
Overview
Karkalla pigface (Carpobrotus virescens) is a succulent coastal groundcover with edible, fig-like fruits. It is grown for its salty, tangy leaves and fruit, and thrives in hot, dry, exposed sites with free drainage.
Soil Preparation
Prefers a slightly acidic to neutral pH (6.0–7.0) in sandy or gravelly soil. Add coarse sand or perlite to improve drainage if soil is heavy. No organic matter needed; the plant is adapted to low-nutrient coastal soils.
Growing Guide
Plant in full sun in a free-draining sandy or gravelly soil. Space plants 30–50 cm apart to allow spreading. Avoid heavy clay or waterlogged sites; if needed, raise beds or add coarse sand. In cooler zones, protect from frost with a cloche or grow against a north-facing wall. Established plants need no supplementary watering except in prolonged drought.
Care
Feed with a low-nitrogen native fertiliser in early spring to avoid lush growth that attracts pests. After fruiting, prune back leggy stems to maintain a compact, bushy form. No regular watering needed once established; an occasional deep soak in extended dry spells is sufficient.
Companion Planting
Pairs well with coastal grasses like spinifex or dune fescue, and other salt-tolerant plants such as coastal banksia and saltbush. Avoid planting near moisture-loving vegetables like lettuce or brassicas, which may promote rot in the pigface.
Common Pests & Risks
Snails and slugs may attack young growth in wet conditions; control with iron-based pellets or beer traps. Root rot occurs in poorly drained or overwatered soil; improve drainage and reduce watering. Aphids are rare but can be hosed off.
Harvesting
Harvest fruit when it turns soft and deep pink to red, usually from late spring to autumn. Pick by hand, twisting gently; the fruit is ripe when it separates easily from the stem. Leaves can be harvested year-round for fresh use.
In the Kitchen
Use fresh leaves in salads or as a salty garnish; they can be eaten raw or lightly steamed. The fruit is best eaten fresh, but can be made into jams or chutneys. Store fruit in the fridge for up to a week; leaves keep for a few days in a sealed bag.
Troubleshooting
Yellow leaves: overwatering or poor drainage—reduce water and check soil. Brown leaf edges: salt burn or wind damage—move to a more sheltered spot. Stunted growth: lack of sun—relocate to full sun. Fruit not setting: insufficient heat or pollination—ensure plants are in a warm, sunny position. Soft, mushy stems: root rot from wet soil—improve drainage and remove affected parts.