Pigface

Common on sand dunes and cliffs along the Victorian, South Australian and Tasmanian coastlines. A ground running creeper with fleshy leaves and little purple flowers or purple fruit. Can be eaten raw or boiled and eaten as greens. You can apply the juice to sandfly bites or make a poultice of crushed leaves to apply to burns and scalds. The Ngaruk willum people of Port Phillip Bay Victoria used it as a balm to minimise pain.

Pigface’s plump, juicy leaves have a light, sweet, salty taste and add a unique flavour to meat dishes with a similar taste to strawberries or fresh figs.

Rinse lightly before use as a substitute for salt in meat dishes, a unique addition to salads and savoury dishes. Combines well with mushrooms, egg and seafood.

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