Disphyma crassifolium

Aboriginal names: Bain (Noongar), Janga (Wajarri)

The Karkalla (also known as the Noon-Flower) is a hardy succulent (strikingly similar to Pigface) that tolerates sandy and loamy soils, drought, and mineral-poor soils. Its toughness makes it an ideal edible for a bright windowsill. The succulent leaves form a tasty vegetable that can be used in salads (or pickled) to add a crunchy, savoury texture. The Karkalla also produces a popular edible fruit.

“Beach banana, janga or pigface, whatever you call it, this native succulent adds a dash of saltiness and a juicy crunch to fish dishes, salads and stir-fries.

“With an increased focus on indigenous ingredients, karkalla has come to the fore thanks to its unique fleshy texture and light salty flavour. Kylie Kwong uses it in her elegant dish of stir-fried Australian native greens, while it has also been spotted on the menus at Cirrus and Quay among other fine-diners. The briny flavour of karkalla makes it a no-brainer for fish dishes or raw in salads for added texture.”

Useful links to further information

• Karkalla, Victorian Resources Online
• Karkalla, Specialty Produce