KARKALLA

Beach banana, pigface – whatever you call it, this native succulent adds a welcome salty hit and juicy crunch to fish dishes, soup and salads. This juicy, sausage shaped leaf, harvested on a trailing stem, is great in soups and pickles. You can even get a little bit fancy and add to a stir fry at the end of cooking (as just a hint of heat is enough to cook this delicate green).