Guide · Food

Eating insects

Insects are eaten every day by billions of people. They are rich in protein and fat, common and easy to catch, which makes them one of the more reliable wild foods in an emergency.

Good choices

Grasshoppers and crickets: catch them in cool early mornings when they are slow.
Beetle grubs and larvae: found in rotting logs and under bark.
Ants: found under stones and logs. Some bite or sting, so take care.
Earthworms: found in damp soil, especially after rain.
Woodlice: found under logs and stones. They are related to crabs and shrimps.

Insects to avoid

Brightly coloured insects, which often warn of poison.
Hairy or spiny caterpillars, which can irritate skin and gut.
Anything with a strong, unpleasant smell.
Flies, mosquitoes and ticks, which carry disease.
Insects found on dead animals or rubbish.
Bees and wasps, unless you are very sure what you're doing, as stings can cause severe allergic reactions.

Preparing them

Always cook insects. Cooking kills parasites and germs. Roast, fry or boil them.
Remove legs and wings from grasshoppers and crickets. They can get stuck in your throat.
Leave earthworms in clean water for a few hours to clear out soil, or squeeze them out, then cook.
Wash grubs and remove the head if it is hard.
Crushing cooked insects into a paste and mixing with other food makes them easier to eat.

Allergy warning

People who are allergic to shellfish, such as prawns or crabs, may also react to insects and woodlice. Avoid them if you have a shellfish allergy.

Catching tips

Turn over logs and stones, then put them back afterwards.
Leave a damp cloth or cardboard on the ground overnight and check underneath in the morning.
Sweep long grass with a shirt or net in the morning.
Snap open rotten logs to find grubs.

How much to eat

Start with a small amount, then wait to make sure you have no reaction. Once you know they agree with you, insects can be a regular part of your food.

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