Chewy, But Edible

Take another look at those garden pests

- Paul Donovan

The French eat them in great numbers but few other people are quite as adventurous. What am I talking about eating? Snails, of course.

I have written a few articles extolling the virtues of bush tucker because it’s plentiful and easy to find. But not everyone may be motivated enough to eat crickets, locusts, and other creepy crawlies. However, slugs and snails are a bit different, because they more resemble limpets or whelks. So if you have a liking for seafood, you won’t find them too unpalatable.

Slugs (which are essentially snails without their shells) and snails are a rich source of nutrients, for they are high in both protein and minerals. Also, because they are easy to source (in most locations) and prepare, they make one of the best survival foods.

Slugs

I am sure the gardeners amongst us will be familiar with this creature. These ‘homeless’ gastropods, typified by their black rubberlike bodies covered in a mucous coating, live mainly in the soil and wreak havoc in gardens. Their mouth has a rasp-like radula (tongue) and chitinised jaw, which they use to munch through succulent green plants. Slugs will also eat carrion and fungi.

Although generally regarded as being shell-less, many slug species do have a reduced internal shell. One such species is the earthworm-eating slug of the family Testacellidae. The two remaining slug groups are called Roundbacks and Keeled slugs.

Roundbacks, such as the common garden slug, have dome-shaped bodies, while Keeled slugs have a keel, or ridge running along their back. The Keeled slugs are the larger members, reaching anywhere up to 20-23cm in length.