Millions of cicadas set to emerge again in Southern US after 17 years
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Cicada Recipes: Bugs Are Low-Carb, Gluten-Free Food
Blanched, boiled, or candied, cicadas are a healthy snack, experts say.
4 Minute Read
By John Roach, for National Geographic
PUBLISHED May 15, 2013
Anyone hoping to spice up their gluten-free diet need look only at the billions of beady-eyed, shrimp-size cicadas currently emerging from the ground in the eastern United States.
"They definitely would be gluten free ... they do not feed on wheat," said Gene Kritsky, a biologist and cicada expert at the College of Mount St. Joseph in Cincinnati, Ohio. The bugs are also high in protein, low in fat, and low in carbohydrates, he added. (Related: "Cicadas as Food: Summer's Low-Fat Snack."
Members of Brood II, one of the largest groups of periodical cicadas, have been crawling out of the ground and carpeting trees from North Carolina to Connecticut since early May. By July, they will be gone—not to be heard from again for 17 years.
Cicadas spend most of their lives underground sucking sap from tree roots. The plant-based diet gives them a green, asparagus-like flavor, especially when eaten raw or boiled, according to Kristky, who prefers his Brood II bugs blanched and tossed into a leafy green salad like chunks of chicken.
Gross? Not really, said Jenna Jadin, an entomologist who wrote the online cookbook Cicada-Licious: Cooking and Enjoying Periodical Cicada in 2004 while a graduate student at the University of Maryland in College Park.
http://www.tullabs.com/cicadaworld/cicadarecipes.pdf
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more: https://www.nationalgeographic.com/news/2013/5/130515-cicadas-recipes-food-cooking-bugs-nation-animals/