How to grow pigface
Overview
Pigface (Carpobrotus glaucescens) is a succulent groundcover native to coastal eastern Australia. It is grown for its bright pink daisy-like flowers, edible red-purple fruits, and ability to stabilise sandy soils. A key fact for growers: pigface is highly salt-tolerant and thrives in poor, free-draining soils with little water.
Soil Preparation
Pigface thrives in sandy or gravelly soils with excellent drainage. Ideal pH is between 6.0 and 7.5. If your soil is heavy clay, incorporate coarse sand, perlite, or decomposed granite to at least 20 cm depth. No rich organic matter is required – in fact, overly fertile soil can lead to soft, lanky growth.
Growing Guide
Plant pigface in a position receiving full sun all day; it will struggle in shade. Choose sandy or gravelly soil that drains rapidly. Space plants 30–50 cm apart to allow spreading. When planting, set cuttings or seedlings so the crown is just above soil level. Water in well then allow the soil to dry completely before watering again. In heavy clay soils, mound the bed or add coarse sand and grit to improve drainage.
Sowing
Sow seeds 5 mm deep in a seed-raising mix, spacing 30 cm apart if direct sowing. Germination typically occurs in 2–4 weeks at 20–25°C. Seedlings can be transplanted once they have 4–6 true leaves. Direct sowing is easiest in coastal gardens, but starting in pots gives better control over moisture. Note that pigface is more often propagated from cuttings for faster establishment.
Care
Apply a low-nitrogen, slow-release fertiliser in early spring to support flowering. After the main flowering flush, cut back leggy stems to encourage compact, bushy growth. Remove spent flowers if you prefer a tidy appearance, but this is not essential. No other regular feeding or pruning is needed.
Companion Planting
Pigface pairs well with other coastal succulents such as saltbush (Atriplex nummularia), coastal rosemary (Westringia fruticosa), and boobialla (Myoporum insulare). Avoid planting with heavy feeders like leafy greens that demand rich, moist soil, as they will conflict with pigface's dry conditions.
Common Pests & Risks
Pigface is generally pest-free, but snails and slugs may graze on young shoots and flowers. Aphids occasionally appear on new growth. Control snails with beer traps or iron-based baits; treat aphids with a spray of eco oil or a strong jet of water. Root rot from overwatering is the most common disease issue.
Harvesting
Harvest the fruits when they turn deep red-purple and feel soft to the touch, typically from late spring through autumn. Gently twist or cut the fruit from the stem – it should come away easily when ripe. The fruit can be eaten fresh or used in jams and chutneys. Leaves can be harvested sparingly as a salty, crisp addition to salads.
In the Kitchen
The ripe red-purple fruits have a sweet, slightly salty flavour reminiscent of figs – eat them raw, add to smoothies, or make into jams and sauces. Harvest when fully soft and pigmented. Leaves are edible but taste strongly of salt; use sparingly as a crunchy garnish. Fruits store in the refrigerator for up to a week.
Troubleshooting
Yellow leaves: often caused by overwatering or poor drainage – let soil dry out and improve drainage. Leggy growth: not enough sun – move to full sun position. No flowers: too much shade or overfertilising with nitrogen – reduce shade and switch to low-nitrogen feed. Soft, mushy stems: root rot from wet soil – remove affected parts and allow soil to dry. Frost blackening: protect with horticultural fleece in cold snaps; plant in sheltered microclimates in temperate zones.