Pigface (Carpobrotus rossi) growing in Milarri Garden.
Source: Museum Victoria
Keeng-a (Bunganditj), Katwort (Gunaikurnai)
Botanical name: Carpobrotus rossi
The fruits are red when ripe in summer, and were eaten raw; the tiny seeds and sweet pulp can be sucked out from the base. The green leaves were eaten as a salad or were cooked and eaten with meat. They are often salty, but when old are unpalatable because of the tannin they contain.
Inland Pigface was once abundant on the northern plains of Victoria, but was destroyed by cattle and sheep.
Pigface is common in the primary dune scrub and Coast Banksia woodland of Victoria, South Australia, Tasmania and Western Australia.
This trailing, low-growing succulent loves sandy soil and is easily propagated from cuttings. Full sun promotes vigorous growth and it can be pruned to shape. It grows 2–3 m wide.