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.