Karkalla
Estimated Inventory, lb : 0
Description/Taste
Karkalla plants have small, slender leaves and sprawling stems that take root periodically as they grow across the ground. The dark green leaves are smooth, angular, and slightly curved, averaging 3-10 centimeters in length, and grow upright along the thick, fleshy pale green stems. When used in culinary applications, Karkalla leaves and stems have a succulent, juicy, and crunchy texture with a salty, briny flavor. In the spring and summer, bright purple flowers and purple-red fruits averaging 1-3 centimeters in diameter appear along the stems. The flowers and fruits are also edible, and the fruits have a gelatinous flesh with a fruity, salty flavor.
Seasons/Availability
Karkalla leaves are available year-round in Australia, and the flowers and fruits are available in the spring through early fall.
Current Facts
Karkalla, botanically classified as Carpobrotus rossii, is a low-growing, fleshy plant that can reach over one meter in length and is a member of the Aizoaceae family. There are over thirty different species that belong to the Carpobrotus genus that are found in South Africa, Europe, and Australia, often growing along coastlines and marshy lands in sandy soils. Karkalla is the Australian name for the six varieties found on the continent, and it is also known as Beach Banana for the leaf’s curved shape and as Pig Face, which is a name rumored to have been derived from the fruit’s appearance. Karkalla was primarily utilized as ground cover to protect hillsides and cliffs, but it has recently increased in popularity in the culinary world as a salty, crunchy flavoring.
Nutritional Value
Karkalla is an excellent source of fiber, iron, and calcium, and also contains some vitamin C.
Applications
All parts of the Karkalla plant are edible and can be consumed raw or lightly sautéed, blanched, stir-fried, or steamed. The leaves are extremely juicy but are also crunchy, giving added texture and flavor to fresh salads. The leaves can also be lightly blanched and served with seafood such as sea snails, crab, octopus, mussels, oysters, and fish, or they can be stir-fried with greens and served alongside cooked meats. The salty flavor of Karkalla leaves makes them suitable as substitutes for salt or fish sauce in recipes and the briny flavor compliments egg-based dishes. Karkalla leaves can also be grilled into a crisp texture, made into a chutney, or pickled for extended use. Karkalla pairs well with mushrooms, leeks, leafy greens, garlic, ginger, green apples, lavender, and miso butter. The leaves and stems will keep up to one week when stored in the refrigerator.
Ethnic/Cultural Info
Karkalla has become widely popular in Australia today as many culinary leaders are looking to the traditional food of the Aboriginal people as a source of nutritious inspiration. The Aboriginal people of Australia would consume the leaves, fruit, and flowers, both raw and lightly cooked. The leaves were predominately served with meat, and the fruit was eaten fresh or dried. Karkalla plants were also used medicinally to soothe burns and insect bites by squeezing the liquid from the leaves as the juice was believed to be astringent. In addition to using the liquid topically, the leaves would be pressed, mixed with water, and consumed as a drink to help reduce symptoms of sore throats and gastrointestinal issues.
Geography/History
Karkalla is native to southern and western Australia and has been growing wild since ancient times. The sprawling plant is typically found near the ocean, covering dunes and hillsides, but it is also located alongside coastal lakes in sandy soils. Today Karkalla is cultivated on a small scale and found in Victoria and Tasmania at local markets. Other varieties of the same genus can also be found in South Africa and Europe.
Recipe Ideas
Recipes that include Karkalla. One
is easiest, three is harder.| Delicious |
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Steamed Cod, Charred Pencil Leeks, Cockles and Karkalla |
| Delicious |
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Steamed Cod, Charred Pencil Leeks, Cockles and Karkalla |
