Eating Garden Snails

The garden snail, Helix aspersa, came to Britain with the Romans, who loved to eat them, they may have come earlier, in the Bronze age, but didn’t spread much. It’s the snail most cultivated for gourmet food and is known as petit gris. This site follows up a piece on the One Show (BBC1) in April 2009. It has information on how to prepare garden snails, for cooking and eating, of recipes, all in the March Archive, more on Purging in May Archive. To see my comments with slide show, click on it.

Monday, November 18, 2013

Find some to eat Now (Autumn)

This is a good and easy time to collect some snails to eat, in Northern Europe at least.

It’s the traditional time of year in France. Thy can be cooked without any prior preparation. They have gone into hibernation, but not used their fat yet. They don’t need to have their guts cleaned.

Look among rocks, under stones or slabs, or pieces of wood in a wood pile.

Take large ones, but leave some in each place to continue their lives.

You need a minimum of 6 per person for a dish. ENJOY!

1 comment:

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