Many gardeners know that dandelions and other weeds go well in salads. Fewer know that the common garden snail, Cantareus aspersus (formerly known as Helix aspersa), does well when sautéed in butter and garlic (what doesn’t?) and served in the shell in which it lived its life. Yep, the garden snail that ravages your chard and kale is among the snails esteemed as escargot. In fact, it was introduced to California from France, no less, in the 1850s as a food source, according to a UC Davis online report. It now lives around the world.
Although snails can reportedly carry diseases dangerous to people, Cantareus aspersus is ranked as a food item by those who know. The French harvest the snails in the fall and may set them loose in an empty fish tank for several days where they are allowed to feed on rolled oats for a clean change of diet. A subsequent forced fast of several days renders them ready to prep, cook and eat. Snails are high in protein, vitamins E and B1, magnesium, phosphorus and potassium and are low in fat—prior to the butter. Be forewarned, though: Snails may carry the parasitic worm Angiostrongylus cantonensis. If cooking fails to kill this parasite, it may kill you. Do your homework.
