How to grow pigface
Overview
Pigface (Carpobrotus rossii) is a succulent groundcover native to coastal Australia and New Zealand. It is grown for its edible red-purple fruit and fleshy leaves, and for its ability to stabilise sandy soils. This plant requires full sun and excellent drainage to thrive.
Soil Preparation
Pigface prefers sandy or loamy soil with a pH of 6.0–8.0. Improve heavy clay by adding coarse sand or gravel to ensure sharp drainage. Avoid rich organic matter; this plant thrives in lean, free-draining conditions.
Growing Guide
Plant pigface in full sun with well-drained sandy or gravelly soil. Space plants 30-50 cm apart to allow spreading. Water sparingly after establishment; overwatering causes rot. In frost-prone areas, wait until after the last frost to plant. Propagate from stem cuttings or seed sown 2-3 mm deep in spring.
Sowing
Sow seeds 2-3 mm deep in seed-raising mix and keep moist until germination, which takes 14-28 days at 18-24°C. Transplant seedlings when they have 4-6 true leaves. Direct sowing is possible in warm, well-prepared soil. Cuttings root more quickly and are the common method for home gardeners.
Care
Apply a light dressing of balanced slow-release fertiliser in early spring. After flowering, prune leggy stems back to maintain a compact shape. Remove old, spent leaves and any rotting fruit to prevent disease.
Companion Planting
Pigface grows well with other low-water coastal natives such as Myoporum parvifolium, Westringia fruticosa, and Lomandra longifolia. Avoid planting with heavy feed or high-water plants that could promote rot.
Common Pests & Risks
Snails and slugs are the main pests, especially in wet conditions; control with iron-based bait. Rot and fungal issues occur in poorly drained soil or overwatering – ensure drainage and avoid overhead watering. Aphids may appear occasionally but rarely cause significant damage.
Harvesting
Harvest the fruit when it turns fully red-purple and soft to the touch, usually in summer to autumn. Gently twist the fruit off the stem. Leaves can be picked year-round as a crisp, salty addition to salads.
In the Kitchen
Pigface fruit can be eaten fresh, made into jam, or used in chutneys. The leaves have a salty flavour and crisp texture, ideal raw in salads or lightly steamed. Refrigerate fruit for up to a week; leaves last a few days in a sealed container.
Troubleshooting
Yellow leaves: overwatering or poor drainage – reduce water and improve soil drainage. Soft, mushy stems: rot from excess moisture – cut back affected parts and let soil dry. No flowers: insufficient sun – move to full sun or prune surrounding shade. Fruit fails to develop: lack of pollinators or prolonged wet weather – hand pollinate if needed. Leaf spots: fungal disease in humid conditions – avoid overhead watering and improve air circulation.