Survival Guide Eating Insects

How To Survive By Eating Insects And Learning Entomophagy

By Rick Canton

Copyright 2015 by Rick Canton - All rights reserved.

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Table of Contents

Introduction

Short-Horned Grasshopper

Honeypot Ant

Formosan Termite

June Bug

Eastern Tent Caterpillar

Mealworm

Honeybee Larvae

Tibicen Cicada

European Earthworm

Giant Redheaded Centipede

Conclusion

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BONUS!

Introduction

This book was written for anyone who has an interest in Entomophagy, the diehard survivalists, and the average camper who wants to be prepared if something happens to their food supplies while out in the wild. 

As you’ll learn, insects are great source of nutrition, and can sustain a human indefinitely. It is my goal to educate you on which insects can provide nutrients for your body.

Chapter 1:

Short-Horned Grasshopper

Insect Info:

Entomophagy is the human practice of eating insects and covers a vast range of animal species, from moth, beetle, and bee larvae, to cockroaches and crickets. Many insects provide important nutrition for those with limited food supplies in the wild or as part of a daily diet. Insects are not only plentiful, but most of them are safe to eat and provide good sources of protein, sugars, fats, vitamins, and minerals. This e-book describes ten edible insects that can be found across the U.S, including where to find them and how to prepare them for eating.

The first on our list of edible insects is the grasshopper. Like locusts and crickets, grasshoppers are abundant throughout North America and are easily prepared for eating. Grasshoppers are also known as short-horned grasshoppers, a name which helps distinguish them from the other insect species in the Orthoptera family. Other members of this family include katydids, or bush crickets, and locusts, which refer to grasshoppers when they change color and swarm in large groups. Many crickets and locusts are also edible.

Grasshoppers inhabit meadows, hedgerows, fields, and forests. Because they often use camouflage, either to hide from or startle prey, they can be difficult to spot. However, grasshoppers can often be heard chirping when males rub their hind legs against their forewings. Once you’ve located an appropriate site, a simple trap can be constructed quickly and easily using a Mason jar and some bait. Dig a small hole in the ground in the site, place the jar into the hole, and cover the outside of the jar with soil. Then place some fruit or plant matter, such as apple, carrot, or lettuce, inside the jar and wait until the following day before checking the jar. You can also add water to the jar to drown any grasshoppers that find their way inside. If there are several people in your group, you can collect grasshoppers by walking in a connected line through long grass, effectively herding the insects into a tarp.

In Uganda, grasshoppers are collected on a mass scale using large angled sheets of galvanized tin roofing placed inside standing oil drums. At night time, powerful electric light is directed onto the tin sheets. Grasshoppers are drawn to the reflected light and slide down into the oil drums.

In North America, the grasshopper is less common a food source, though survival experts and outdoor enthusiasts have relied on this insect to provide vital protein and calcium. There are numerous species in the U.S, including the lubber grasshopper, which has red wings lined with black and can measure 2-2.8 inches. The smaller and more imaginatively named cattail toothpick grasshopper has transparent wings and is found in large numbers in southern United States.

How To Eat:

When fried, the Nsenene grasshopper of Uganda is said to resemble chicken or shrimp in taste. Grasshoppers are a delicacy in many other parts of the world too. In Mexico, for example, people eat grasshoppers, or chapulines, roasted with chili and lime. In Japan, they are known as inago when they candied and enjoyed as a cocktail snack. Whatever their preparation, grasshoppers make a crunchy and enjoyable treats, and can form part of a staple diet when foraging in the wild.

Short-horned grasshoppers range in size from 0.2 to 4.3 inches in length and many species are green or light brown, which enable them to camouflage themselves in the undergrowth. Per 3.5 ounce serving, raw grasshoppers provide from 1/2 to 1 ounce of protein depending on the specie. This serving provides 25-60% of the protein needed daily for a healthy diet. They also contain unsaturated fats, iron and calcium.

It’s best to cook grasshoppers to make them safe to eat, at least for a few minutes. You can boil, fry, or roast grasshoppers, adding different spices and seasonings as you see fit. Many people enjoy them roasted with salt and oil. It is recommended to remove the legs and wings before eating since they might irritate your throat. Grasshoppers can also be dried and stored for future use, especially if you have other food sources available to you.

Chapter 2:

Honeypot Ant

Insect Info:

Next on the list of edible insects is the honeypot ant. This specie of ant has specialized worker ants (repletes) that are gorged on food causing their abdomens to swell, which then provides nutrition to the other ants in times of famine. Honeypot ants are therefore a kind of living larder for their colonies, though they can also provide a sweet treat for people in desert regions across the globe.

The abdomen of the replete is swollen with a nectar-like fluid that can become so large that often ants are unable to leave the nest (a replete can increase its body weight up to eight times). During wetter weather, other worker ants begin feeding repletes to fatten them up for use in drier weather when food is scarce. Mostly, the repletes are fed nectar and other sugary plant fluids, as well as aphid honeydew and small insects. Often, competing colonies invade one another with the victor taking control of the other’s nest and food supply, including the engorged repletes.

Several species are found in western parts of the U.S, as well as in New Mexico, Arizona, and arid and semi-arid regions, particularly on the edges of desert and sometimes in dry woodland. More recently in America, people have been known to farm honeypot ants for human consumption. Honeypot ants can be identified in various colors, including green and blue, as well as in different sizes. Often, they are dark red in color and measure 1/4 inch to 1/2 inch in length. They can always be identified by their abdominal swellings.

How To Eat:

Honeypot ants have been eaten by humans in various desert regions. In the Australian Outback, aboriginal people have been known to eat honeypot ants as a delicacy. Finding water-based sustenance when living in or moving through desert areas can be especially difficult for ants and humans alike, so honeypot ants provide a welcome and refreshing treat.

In the case of the aboriginal people of the Australian Outback, Camponotus inflatus, a type of honeypot ant, are dug up from the ground and eaten raw. Honeypot ants live for most of their lives underground and must therefore be dug up. You might have to dig 3-5 feet down though, and you will have to contend with agitated ants as you dig.

The taste of a honeypot ant is determined by what it has been fed and can vary in sweetness. Typically, honeypot ants are made up of natural sugars and water, which of course are vital resources in the wild.

Chapter 3:

Formosan Termite

Insect Info:

The termite is in the same family as the cockroach and makes a reliable and plentiful food source. The Formosan termite is a subterranean termite that is considered a pest and is widely distributed across the U.S. Most often, termites feed on dead plant material, typically wood, leaf litter, soil, or animal excreta. They also eat bone and decaying animal matter, and traces of termites have been found on dinosaur bones.

Termites are more abundant in subtropical and tropical regions where humidity is high, though they are also found in drier climates. The diversity of termite species is low in North America, though a large number of colonies belonging to over fifty species have been identified across the continent.

Most termite nests are found underground, or in fallen trees and neglected timber, though some are built inside living trees or as huge mounds. Digging up a Formosan termite nest can yield lots of food, though agitated termites might cause you some irritation. Note that although Formosan termites have the capability to bite humans, they much prefer chewing wood and it is unlikely that you will get bitten.

Most often, termites are white or yellow in color, though they can sometimes be dark red, brown, or black.

How To Eat:

Termites are consumed in many different places around the world. In parts of Africa, termites, or alates, are an important part of the diet, including worker and queen ants, where the latter is regarded as a delicacy since it is more difficult to locate. Alates are collected at the start of the rainy season, often close to sources of electric light, to which termites are attracted. Usually, termites are eaten when crops are undeveloped and when livestock is lean. Termites are also enjoyed in Thailand and are known as Maeng Mao. Consumption has been limited to indigenous populations of Asia and North and South America, though in recent years they have become increasingly valued as a food source throughout the U.S.

Termites contain all of the essential amino acids needed by humans as suggested by the World Health Organization. Typically, their wings are removed before roasting slowly on a hot plate or dry-fried in a pan until crisp. Some people eat them with a little salt, though you do not need to add oil during cooking since termites contain oil. Termites can measure 0.16-0.59 inches and contain adequate levels of fat and protein. Per 3.5 ounce serving, termites have 1/2 ounce of protein and are 5% calcium. For this serving, termites deliver 613 calories.

The largest termite known, Macrotermes bellicosus, has been found to be rich in vitamins A and C, with varying protein and vitamin levels in worker ants and queens. Worker ants are higher in protein and vitamin C while queens are higher in vitamin A. Certain species of termites in forested areas are said to taste like minty wood while others have a nuttier taste.

Chapter 4:

June Bug

Insect Info:

The June bug is a genus of beetle in the Scarabaeidae family. They take their name from the month in which they emerge as adults and begin to swarm. They are a common species of beetle and can be found across the globe, not only in remote areas but also in large cities.

June bugs are found throughout North America. The green June bug is found in southeastern U.S, the ten-lined June bug inhabits western U.S and Canada, the figeater June bug lives in western and southwestern U.S, and the European chafer, which is native to continental Europe, has now spread to the U.S.

Typically, June bugs are found on plants or near lights and can be colored orange, green, yellow, red, brown, and blackish. Their wings are stored underneath a hard shell and when held, a June bug often makes a huffing sound by rubbing its abdomen against its shell. Adult June bugs swarm in large numbers on summer evenings and many species are attracted to light. Because of this, a good method for collecting June bugs is to shine a powerful flashlight onto a white bed sheet at night. You can also search for them on or under plants during the evening while they are feeding. June bugs can be caught easily since they are often clumsy in their movements, sometimes not moving at all.

How To Eat:

Native Americans have enjoyed June bugs by roasting them on hot coals, though they can be grilled or fried. June bugs are a good insect for beginners to collect because there are no other similar looking insects that are toxic. Typically, they are less than 1 inch in length and can be eaten either as a larva or as an adult. The larvae, or white grubs, feed on grass roots or other herbs. Whether larva or adult, June bugs are easy to locate and can be prepared quickly before eating. The taste of a June bug has often been described as buttery or resembling walnut. It’s a good idea to remove the legs and wings before eating. For a 3.5 ounce serving, June bugs provide nearly 1/2 ounce of protein, small amounts of fat and carbohydrate, and trace amounts of calcium and iron.

Chapter 5:

Eastern Tent Caterpillar

Insect Info:

All caterpillars are larvae of moths or butterflies, and many of them are fit for human consumption. The eastern tent caterpillar is among twenty-six identified species of tent caterpillar that inhabit North America, Mexico, and Eurasia. Many of them are often considered pests because they defoliate trees and shrubs, so eating them in the wild not only provides you with nutrition but also reduces environmental degradation.

The eastern tent caterpillar is the larvae of the snout moth. It is believed to be toxic to horses but after cooking does not pose a threat to humans. Typically, eastern tent caterpillars are black and hairy with a white stripe and blue or red markings, though different color variations exist. Many species of tent caterpillar are found across the U.S.  

Tent caterpillars and other caterpillars can be eaten as part of a nutritious diet in the wild. They are easy to identify and collect because of the conspicuous silk tents that they build in the forks and crotches of trees, and because they are active during the day and are often brightly colored. It’s best to seek them out in late spring or summer, since the adult moth lays its eggs in early spring. They feed on deciduous trees and shrubs, especially apples, aspens, and wild cherries.

How To Eat:

People in northern Zambia monitor caterpillar growth and adhere to strict harvesting schedules. Caterpillars are smoked and then stored for use in times of need. 

People eat deep-fried caterpillars in Mexico as a delicacy. Often, the caterpillars are seasoned with salt and chili and served in a tortilla. Generally, caterpillars are high in protein, B vitamins, and iron, and have little fat. They can be dry roasted or fried in oil over a fire until they are crispy. You can also boil them though they won’t be as crispy. For a 3.5 ounce serving, caterpillars provide 0.7-1.9 ounces of protein and 0.7 ounces of monounsaturated fat.

Chapter 6:

Mealworm

Insect Info:

Mealworms are the larvae of the mealworm beetle, a small blackish beetle that is found across the U.S. The mealworm has sometimes been confused with the tequila worm because of its close physical resemblance, though traditionally, the worm found in the bottom of a tequila bottle is the larva of the moth Hypopta agavis.

Mealworms can be farmed by feeding them on oats, wheat bran, grain, or other readily available foods such as potato or apple. Commercial farming of mealworms often uses a juvenile hormone to preclude mealworms from maturing into beetles, which leads to abnormal growth where larva can reach more than 1/2 an inch in length. 

Mealworms are also used in pet foods for reptiles, fish, and birds, including bird feeders for wild birds. They are also widely available in shops as fishing bait and have gained increasing popularity in health food stores. However, they can be easily located in the wild. The best places to look are dark, cool, moist microhabitats, such as underneath rocks and wood. Both the larva and the beetle are active at night and may be easier to find at this time, so don’t forget to pack a flashlight. Because the larva feed on grain and seeds, they are often found in storerooms on farms where animal feed is kept, as well in flour supplies in kitchens.

There are many good reasons to eat mealworms. For one, they can be farmed sustainably, since a mealworm farm can be grown anywhere, from basements to closets. Also, mealworms are easy to collect because, unlike many other insects, they do not pose a threat when they are disturbed.

How To Eat:

Mealworms make an excellent food source because they are easy to collect and prepare, and are very nutritious. They can be baked or fried and are often sold as a nutritious snack in specialist food stores. Roasting or frying them on low heat for around 10 minutes with some garlic and salt can complement a larger meal such as a salad.

The taste of the mealworm has been described as resembling almonds and other seeds and nuts. Mealworms can also be eaten raw but cooking is recommended. Per 3.5 ounce serving, freeze-dried mealworms provide 471 calories and a staggering 1.6 ounces of protein, 1.3 ounces of fat and 0.24 ounces of carbohydrates. Note that some people may be allergic to mealworms, particularly those allergic to shellfish.

Chapter 7:

Honeybee Larvae

Insect Info:

Another kind of larvae that provides a good source of nutrition is that of the honeybee. Aside from the production of honey, sucrose-rich nectar, beeswax, and pollen, bees in their larval state make an excellent food source in the wild.

Throughout North America, there are several species of honey bee, including the European honeybee and the more aggressive Africanized bee, which is a hybrid of an African subspecies and the European honeybee. Africanized bees are considerably larger than the European honeybee. Be wary when extracting larvae from Africanized bees, since they are more likely to swarm.

Locating a bee hive in the wild can be relatively easy and has been practiced by humans and animals for millennia. Most often, wild honeybee colonies are found in hollow trees. Colonies can be found in the back country, as well in suburbs and cities. If you’re living outdoors more permanently and plan to establish your own apiary, nests are best sought out in the early spring months when bees are still hungry after winter and are more susceptible to following scents. You can also locate colonies by tracking the route of a foraging worker bee. Once loaded with nectar, these bees fly back to the nest. However, this might involve a long wait in difficult terrain and a single honeybee might visit hundreds of flowers before returning home. A good way to resolve this is to attract bees with your own nectar source of 50% water and 50% sugar, after which you can track a bee back to its hive.

How To Eat:

Bee larvae are eaten in many different cultures as a delicious treat. In China, bees and larvae are ground and ingested as a remedy for a sore throat. In Japan, bee larvae, or Hachinoko, are boiled before eating. Adult bees are also edible, providing they are cooked first to neutralize the poison in their stingers. Note that male bees do not have stingers.

Bee Larvae are found in the honeycomb cells of a colony and are whitish grubs about the size of a fingernail. Initially, larvae are fed on royal jelly, which is a secretion produced by worker bees that is 67% water, 12.5 % crude protein, 11% simple sugars, as well as amino acids, fatty acids, B vitamins, and trace amounts of vitamin C. As well as honey, royal jelly is farmed from hives by humans and significant deposits can be found in queen larvae cells of the hive, where it is stockpiled. Royal jelly is perishable and must be kept cool to preserve it for storage (honey or beeswax can be added to the mixture to prolong shelf life).

This diet of royal jelly makes the larvae sweet and rich. Typically, larvae provide 250 calories per 3.5 ounce serving, as well as over 1/2 ounce of protein, over 1 ounce of carbohydrate, 1/4 ounce of fat, B vitamins, and minerals such as copper and manganese.

Larvae can be cooked or eaten raw. Being sweet in taste, they are especially good as a dessert. When fried in butter, the taste has been described as resembling bacon with a texture similar to mushroom.

Chapter 8:

Tibicen Cicada

Insect Info:

Cicadas are large winged insects that live underground for most of their lives. Some species emerge from their nests after lying dormant there for either 13 or 17 years, while other species emerge every year. They make a plentiful and nutritious food source that can be located and collected easily in the wild. Some species of cicadas can bite, though they very rarely do.

Cicadas are common across North America, particularly on the East Coast of the U.S. Native Americans have been known to eat cicadas and they are increasingly popular among hikers and outdoor enthusiasts. The most common cicada in the U.S belongs to the genus Tibicen, which emerge every year and measure 1-2 inches in length. Often, they have green, brown, and black markings. A less common specie is the Magicicada, which emerges every 13 or 17 years.

Cicadas emerge in late spring or early summer. Typically they live for 2-6 weeks and die off once they have laid their eggs. Since cicadas feed primarily on plant roots, it’s worth avoiding land where you suspect the use of pesticides or herbicides. It’s best to look for cicadas as the sun is rising, since cicadas emerge from the ground during the night before shedding their nymph skin and climbing a tree or plant. Cicadas cannot fly until their wings and exoskeleton have hardened and often climb upwards to escape predators. Often, when searching for freshly emerged cicadas, known as teneral cicadas, you’ll find discarded carapaces at the base of a tree. Cicadas can easily be identified by their clear wings like a dragonfly, their prominent eyes that are set wide apart, and their bulky bodies, which range in color from brown to grey to black. The earlier you arrive in the morning, the better your chances of collection. Cicadas can also be identified by their loud clicking sound, which male insects produce by the contraction of internal muscles, which is then amplified by the insect’s largely hollow abdomen.

How To Eat:

It’s best to eat cicadas as soon as possible after collection, since their carapaces harden quickly. Cicadas should be cooked before eating. A good method is to boil them for a few minutes, though they can be roasted or fried. They can also be roasted, dried, and stored for later use. Remove the wings and legs before eating to avoid a bitter and unpleasant crunch. Because cicadas feed mainly on juices from plants and trees, they are rich in protein and other nutrients. Cicadas are 46%-72% protein, are low in fat, and provide little carbohydrates. Cooked cicadas have been compared with shrimp because of their taste and general appearance.

Chapter 9:

European Earthworm

Insect Info:

Earthworms are tube-shaped segmented worms that provide perhaps the most plentiful and easily collected insect food source for those surviving in the wild. During the seventeenth century, the native earthworm of continental Europe migrated to North America where it is currently considered an invasive species, so all the better to collect and eat them.

Earthworms are used on a commercial scale in the U.S and elsewhere to create nutrient-rich compost for growing plants, to decompose food waste, and as fishing bait. They inhabit soil and feed on live and dead organic matter, particularly leaf litter. There are more than 6,000 recognized species of earthworms. Although only a small number of these are distributed across North America, they can be found in abundance in a range of different terrains.

Earthworms can be located simply by digging in fairly damp ground in fields, open meadow and woodland. They can also be found above ground after heavy rain. Some reports have suggested up to 1.75 million earthworms per acre of land.  

How To Eat:

Earthworms have been eaten by Native Americans, Aboriginal people in Australia, the Maoris of New Zealand and in parts of China. In New Zealand, they are a popular delicacy called Noke.

Earthworms can be boiled, roasted, or fried. Boiling is the most popular method since the process effectively eliminates the mucus and any harmful bacteria. Boil continuously for 10 minutes before eating. Earthworms can also be roasted and ground into powder for storage. Earthworms are made up of as much as 82% protein, and many species contain the Omega 3 fatty acid also found in oily fish. Because earthworms have an earthy flavor they are particularly good in curries with spices like cumin and turmeric. Placing earthworms in moist cornmeal or flour will effectively purge the worms of soil, making them more palatable, but of course this depends on personal taste.

Note that many worms carry parasites and bacteria that may be harmful to humans. Ensure that worms are cooked thoroughly before eating.

Chapter 10:

Giant Redheaded Centipede

Insect Info:

Centipedes are arthropods similar to millipedes, though they have one pair of legs per body segment, whereas the millipede has two pairs of jointed legs per segment. Many species of millipedes are also edible, though both can be toxic. The giant redheaded centipede is a fast-moving and aggressive centipede, but catching one could provide you with a substantial nutritional snack since they are among the largest of the centipedes, measuring on average 6.5 inches in length.

Note that some larger species of centipede, including the giant redheaded variety, can deliver a painful bite causing severe swelling, fever and weakness, though bites are very rarely fatal. Smaller centipedes might also bite though they are unable to puncture human skin. Most centipedes move quickly because of their numerous legs and are therefore difficult to catch. Despite these factors, centipedes are eaten by humans since they provide important calories.

Giant redheaded centipedes are widely distributed in the southern states of the U.S, particularly in rocky woodland. In general, centipedes can be found in dark and moist microhabitats across many different habitat types, including savannah, forest, agricultural land, and desert. Good places to collect them include underneath stones, leaf litter, and in soil. They are mostly nocturnal so searching in the early evening or early morning is a good idea.

How To Eat:

Centipedes are sold as street food and are used in traditional medicine in parts of China. In medicine, extracts are used as a laxative and to dissipate toxins. In Thailand and Vietnam, giant centipedes are farmed, cooked, and eaten as well as being sold online whole or powdered. In Thailand and Vietnam, centipedes are roasted until crispy, and then seasoned in salt or dipped in sweet chili sauce.

Centipedes vary in size, though often measure 4-8 inches in length and can range in color from yellow to reddish brown. As the name suggests, the giant redheaded centipede has a bright red head, as well as a long black body and yellow legs.

They can be grilled on wooden sticks until they are crispy, or they can be fried in oil. Because of its shell and legs, the centipede has a crunch to it, but if your options are limited it could provide a valuable food source. Centipedes can also be boiled or dried and stored for later consumption, or ground into powder for use in herbal preparations. Centipedes have less protein than the grasshopper, termite, and June bug, though they do provide carbohydrates and are low in sodium and do not contain cholesterol. The taste has been described as bitter and salty. Remember to remove the head and pincers before eating.

Conclusion

When searching for edible insects in the wild, remember that often, the taste and texture of an insect can be determined by what the animal eats and the habitat in which it lives. Entomophagy also depends on the stage of growth of the insect in question. Larvae may be more palatable to eat than hard beetles with shells, wings, and legs, or centipedes with pincers. You should also take into consideration the method of collection needed for insects. For example, digging for irritable ants takes more effort than herding grasshoppers into a tarp.

Aside from the ten insect types mentioned in this book, there are numerous other insects that can be eaten as part of a nutritious diet for both the casual camper and survivalists spending longer periods in the wild. Remember to check that what you are eating is non-toxic and be sure to cook insects before eating.

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Hunting, Fishing, and Trapping

Effective hunting, trapping, and fishing depend on careful observation and knowledge of the animals you intend to capture and the terrain they inhabit. Study the habits of the animal you are looking for, including where it sleeps, what it eats, and where it waters. Often, identifying the signs animals leave will help you determine how best to capture them. Certain animals will be easier to identify than others. Foxes, for example, have a pungent scent and wild cats have strong-smelling urine. 

Track the subtle signs that animals leave, particularly monitoring trails between watering/feeding places and broken twigs and branches. Trails are clearest in wet ground, snow, and damp sand. When checking trails early in the morning, look out for disturbed dew or spider webs. Other signs include trampled leaves, droppings, gnawed bark, food or prey remains (which can be used for bait).

The best time to hunt is at dawn and dusk when animals are most active, though most small mammals feed at night. When stalking prey on foot, proceed quietly, moving slowly and stopping regularly. Remember to keep your weight on your back foot, testing your next steps with your toes before transferring your entire body weight. Hunting against the wind reduces the chance of an animal detecting your scent and moving away. If the animal you are hunting sees you, freeze. Often, the animal will be curious for a little while before looking away and continuing feeding.

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BONUS!

Since it is hard to put high Resolution color images on Kindle devices, I’ve created a blog post with all of the plant images which you can reference at

http://survivalhax.com/2015/04/how-to-survive-by-eating-insects-10-edible-insects/

or http://bit.ly/survivebyeatinginsects

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