Types of Edible Snails: How to Survive in the Wild by Eating Them

During camping or backpacking, it is normal to bring limited food supplies. Some backpackers and campers actually prefer hunting for fresh food themselves, and depending on where you are, there are berries, fruit, fish, and wild game to consider.

Snails are another excellent source of energy, and they are plentiful wherever there is greenery and moisture. Snail meat is a good source of Vitamin E, magnesium and is low-calorie, high-protein and high in iron too.

They just might mean the difference in your chances for survival when you’re caught out in the wilderness with nothing to eat. Or just a different meal when at home or camping.

So let’s get into why you should consider adding snails to the menu on your next camping trip or hiking excursion, and most importantly, which types of edible snails are out there.

Since you can’t just scoop them from the nearest vegetation and eat them up, you need to know which species are edible so that you can consume them safely in the wilderness.

If you’re not bringing along live snails during your camping or backpacking trip, here is a list of edible snail species.

See also: Eating Scorpions: Is It Really Safe?

A Safety Note First

Wild snails carry real health risks if they are eaten raw or undercooked, and the most serious of those risks is a worm called Angiostrongylus cantonensis, commonly known as rat lungworm.

In humans, this can cause a condition called eosinophilic meningitis. The parasite is most prevalent in Southeast Asia, tropical Pacific islands, and parts of the Caribbean, but cases have been documented in Hawaii, Brazil, Australia, and increasingly in other regions.

Wild snails can also carry liver flukes and other trematode species, depending on the region, and snails feeding on contaminated soil or decaying matter can accumulate heavy metals and other chemical hazards.

So, never eat snails raw or undercooked. Wash your hands thoroughly after handling raw snails, and do not transfer mucus from your hands to your mouth. Do not eat the slime raw either, and wash any produce that snails may have crawled across.

Edible Snail Species

In the wilderness, most snails can be found in areas that are damp, wet, or mossy. Finding them does require patience, since snails have plenty of natural predators, including hedgehogs, ground beetles, and leeches, and they tend to stay hidden during the hours when most people are searching.

But if you can find them, here is what you should be looking for:

Cornu aspersum (formerly Helix aspersa)

Known in France as “petit gris,” or simply “small grey snail” in English, this is one of the two most widely farmed edible snail species in the world. Adults are usually 30 to 45 mm across and have 4 to 5 whorls.

They are native to the Mediterranean Sea and the coast of Spain but can now be found in the US, Australia, New Zealand and parts of Latin America.

They find it easier to adapt to different climate and conditions, which gives them a good range and makes them easy to farm.

Their favorite foods are fruit trees, vegetables and flowers. To identify Helix aspersa, check out the shell if it is spherical in shape. It should have a short spire while the surface feels wrinkled.

This species is usually pale brown or yellow in color, with a shell that is yellow/cream-colored with brown stripes. Shell width is usually 25 – 40 mm. They favor places with temperate climates like forests, meadows and farm land.

Helix pomatia

Also known as “Roman snail,” “apple snail” or “lunar” is typically 45 mm across the shell and is a native of Europe.

The snail is referred to as “escargot par excellence” because it is bigger in size compared to H. aspersa and has better flavor and taste.

Look for them in bushes, hedges or forest rims in soil rich in lime. Avoid areas of the forest where there is direct sunlight as the prefer areas with high humidity.

They also prefer lower temperatures, so it’s easier to find them early in the morning. Some snails have been found as high as 2100 meters above sea level in the Alps.

See also: Edible Snakes: Tasty Meals from Scaly Predators

To identify these snails, look for creamy/light brown shells with dark brown bands across them. The opening of the shell should have a white edges. The snail itself should have two pairs of tentacles on the head.

Otala lactea

More commonly known as “vineyard snail” in some parts “milk snail,” and “Spanish snail”. It can be distinguished by its reddish brown spirals and can grow up to 35 mm in diameter. It can be recognized by the depressed shell.

The navel of the otala shell is also visible. Shells of the species are strongly colored and have various patterns of dots and stripes, with the lip of the opening being a dark brown, almost black colour. They are active at night and favor rocky or bushy heath lands.

Iberus alonensis

Or as the Spanish calls it “serrana.” It is typically around 30mm in length. Its large size makes it an attractive species for human consumption, and has been part of the human diet since the days of the Ancient Romans.

They prefer to live in limestone areas, under rocks or the crevices of plants and shrubs.

One important thing to be aware of: Iberus alonensis is classified as a near-threatened species, with overharvesting being the primary cause. I would be cautious about collecting it in large numbers from the wild.

The shell typically has around 4 whorls with white and brown patterns and a noticeably flat profile.

Cepaea nemoralis

Or the “groove snail,” it is originally from Central Europe but can now be found in many states in the US like California, Tennessee and Massachusetts. It can also be found in Canada and likes to live anywhere from wooded areas to dunes.

Cepaea hortensis

Also known as the “white-lipped snail,” it is easily recognizable because of its dark stripes.

Originally a native of Western Europe, they can now be found in many states of the US. They like to estivate on tree trunks, woodlands with full canopy cover and shrubs.

They are quite small at just 20mm across the shell and many people say that they don’t taste very good.

Cepaea nemoralis or groove snail can easily be identified by brown, orange, olive or yellow colored shells. They usually have around 5 spiral stripes which can coalesce.

Check out the dark brown lip of the shell in an adult snail. The body of the snail itself is usually a greenish-grey that becomes more yellow towards the foot.

Helix aperta

Helix aperta or green garden snails like shrub lands, fields, gardens and woodlands. The shell of this species is olive green in color and the last whorl is usually larger than the others.

The shell is around 22–28 mm. Originally from France, Italy, the Mediterranean, it can now be found in states like California and Louisiana.

To identify, look for shells that have 4 whorls that are rapidly increasing, with a base color of greenish to olive brown. There should be no bands or stripes, and the shell should be semi-translucent.

Theba pisana

Also known as the “banded snail,” it is considered as a garden pest in California as it can destroy a garden in 24 hours.

This snail has a opaque shell that is quite tough and slightly flattened. It’s an ivory-yellow in color, with unequal brown stripes that are sometimes interrupted with dots and lines.

Helix lucorum

Can be found in Turkey, Yugoslavia and around the Black Sea. The shell is about 35-60 mm across, and 25-45 mm tall.The best time to look for these snails is during the night and after a rainfall.

It has a very light-colored shell that is similar to the Helix pomatia (“Roman snail”), but it has larger, more rounded whorls.

It has large brown bands along the shell that seem to melt together, covering up the original white of the shell underneath.

Eobania vermiculata

Or “xona,” it is originally from the Mediterranean but can now be found in Louisiana and Texas. It’s also called the “chocolate banded snail” because of the dark rings that follow the patterns of the whorls.

Otala punctata

This species originally hails from Spain, thereby obtaining the name “Spanish snail.” Its appearance is similar to the milk snail, but the opening of the shell is less strongly coloured.

They’re typically found in agricultural areas along coasts, including the Balearic Islands, Northwest Algeria, and Coast Blanca.

Sphincterochila candidissima

Also known as Leucochroa candidisima or “cargol mongeta,” and “cargol jueu” grows to around 20mm. It’s difficult to miss these snails, as they have stark white shells and very dark bodies. They live mostly in Italy.

Lissachatina fulica (formerly Achatina fulica)

Also known as the giant African snails, they can grow up to 326 mm or 1’ 3/4” in length. There are efforts to eradicate this species due to the damage and fecal material they create.

The USDA has banned the possession and importation of this species in the US, classifying it as a serious agricultural pest. More importantly, this species is known as an intermediate host for zoonotic parasites (aka the worms I talked about in the intro).

However, their large size makes them an ideal meal if you’re really hungry, and can be found in almost every country of the world. If you find one outside of a controlled farming environment, be cautious regardless of how hungry you are. Proper, thorough cooking is not optional with this one.

Pomacea canaliculata (Apple Snail)

Not a European species, but worth knowing if you are anywhere in Southeast Asia or South America. Native to South America, this freshwater snail is eaten extensively across Asia and has become one of the most widely consumed edible snail species in the world.

It is also highly invasive in many regions where it has been introduced. You will typically find it near rivers, canals, and rice paddies.

The shell is usually bright golden-yellow or dark brown and considerably larger than most land snails you would encounter in Europe or North America. The same preparation and safety rules that apply to land snails apply here, and thorough cooking is just as important.

Reasons To Eat Snails

During camping or backpacking, it is normal to bring limited supplies of food. In fact, some backpackers and campers prefer to hunt for fresh supplies of food themselves.

Depending on where you are, there are berries, fruit, fish and wild game. Another good source of energy is snails which are plentiful where there is greenery.

Here are some reasons to eat snails in the wild:

1. Low-Calorie, High-Protein

Unless they are drenched in butter, snails are a low-calorie and high protein food source. Protein is very important when you’re hiking or backpacking because it is needed to repair the muscles you strained during your trip.

Many people think that seafood has a lot of protein (which is correct), but snails actually have more: 16% to be specific.

2. Iron

Snails are also rich in iron. Campers and backpackers engaged in many different camping or hiking activities need iron to carry red blood cells and energy around the body. 

A diet lacking in iron could lead to fatigue which can be problematic if you’re miles away from civilization.

100 grams of snail meat will give you around 19% of your daily Iron needs. Pretty nice indeed!

3. Vitamin B12

The body needs Vitamin B12 to release energy from the food we eat, to process folic acid and to make red blood cells.

Vitamin B12 is often called the energy vitamin and is crucial to prevent early onset of exhaustion when enjoying time in the wilderness. And you get plenty of that for your regular snails.

4. Magnesium

Camping sites and backpacking sites are usually miles away from the nearest town. People with high blood pressure can benefit from eating snails which are high in Magnesium as it helps to regulate it and alleviate some of its symptoms, such as headaches, shortness of breath, and nosebleeds.

Magnesium is also an important element in stress management and vital to our bodies and 100 grams of snails offer around 62% of the daily values we need.

5. Selenium

Our bodies don’t need a lot of selenium, but it is required to keep the immune system healthy. Snails contain selenium which also helps protect against cell damage and minimize your chances of getting sick while you’re out roughing it in the woods.

6. Omega-3

Another good news for the heart as snails are rich in Omega-3 fatty acids. This helps to protect against heart disease as they contain levels higher than those in seafood.

Omega-3 is also good at keeping the joints lubricated so that you’ll minimize any damage to your joints and bones if you overexert yourself.

Where to Find Escargot / Edible Snails

In the wilderness, most snails can be found in areas that are damp, wet or mossy. Your search for them does require patience, as snails have many predators, including hedgehogs, ground beetles and leeches.

In emergency situations or if you have a craving for snails, they can be found in the wild and cooked so that you can enjoy them during camping or backpacking trips. Here are some tips to follow if you want to find wild escargot:

Optimum Time

To catch snails for eating, know the optimum time that snails are active. Most snail species are nocturnal because they dry out when it’s too hot.

Snails look for food when it’s dark so you will have better luck finding them during night time. They also enjoy moisture, so you can look for them after a heavy rainfall, early in the morning.

Check Snail Habitats

Snails live in many different places in the wilderness. Since they don’t like sunlight, look for damp dark or shaded areas.

If there is not much shade available, some snails like to burrow to keep cool and avoid sunlight.

Look for them under rock and forest debris, planks or fallen wood on the ground, and damp weedy areas.

Look For Slime Trails

Another way to find snails in the wild is to look for slime trails. This is a good trick if you’re having difficulty finding  snails.

Slime trails looks silvery and are left behind by snails on dry surfaces. Check for slime in rocks, dirt or vertical surfaces like trees.

How to lure edible snails

If you’re lucky, you can simply pluck a good number of snails in the wild and get them ready for cooking.

However, if you’re unlucky you might need to lure out snails so that you can catch them. To lure snails effectively:

• Identify areas that snails might inhabit.
• Water or dampen the area with water in the late afternoon or early evening
• Return later when it is fully dark and follow the slime trails.

Now that you’ve caught some snails, you need to know how to prepare them before eating.

How to Prepare Snails & How to Eat Them

When you are in the wild, your preparation options are more limited than at home, but the core process stays the same.

Follow every step here, and do not skip the cooking stage under any circumstances given what I covered in the safety section above.

Step 1: Collecting and Storing

When hunting for snails, bring a glass or wooden container and punch a couple of air holes in the top so they can breathe.

Snails are best eaten when they are alive and active, so keep them that way until right before cooking. A breathable container in a cool, shaded spot will keep them in good condition.

Step 2: Purging

You need to purge your snails for at least 48 hours before eating them. This empties their digestive system so you are not consuming grit, droppings, or whatever they have recently eaten from the ground.

Do not give them food or water during this period. Before the purge, if you have the time and resources, you can feed them lettuce or fruit for a day or two to fatten them up a bit and clean out anything concerning from their previous diet.

Step 3: Cleaning

Remove the membrane from the shell opening. Soak the shells in enough water to cover them for 4 hours, adding either half a cup of salt or a quarter cup of vinegar for every 50 snails.

The mucus will turn the water white, so change it several times during that 4-hour soak. Rinse repeatedly until no mucus remains.

Step 4: Cooking

Put the snails in cold water and bring it to a boil. Cook for at least 8 minutes at a rolling boil – this is very important to kill any potential parasites!

Eight minutes is the minimum, and I would not go under that in a survival context where you have no way of knowing the snail’s history. After boiling, drain and plunge them into cold water.

Step 5: Extracting the Meat

Drain the water and use a needle or small fork to pull the snail from its shell. Remove the intestines and cut off all the black parts. Some people also remove the head, tail, and cartilage gristle. At that point, the meat is ready to be prepared however your situation allows.

Conclusion

Snails can be a pest or a source of protein depending on your perspective. Capturing snails while camping or backpacking can give you and your companions a varied diet and new recipes to try out.

They can also provide additional energy when you need it most. Snails are very wide spread and can be your go-to food in a survival situation.

You can collect all the snails you can and then store them until they are ready to cook. Identifying edible snails in the wild can help improve your chances of survival while waiting to be rescued.

Sharpen your survival skill by identifying snails in your garden and compare them with snails you find in the wild to know which species are edible.

See our guide on homemade insect repellent for more information and make sure you bring along one of our recommended Bowie knives. You never know when one comes in handy when you’re out in the wild!

What do you think? Are snails going to be included in recipes you want to try while camping? Tell us in your comments below.