The Great Crunch: Should You Eat Cicadas?

To most people, adding cicadas into a pizza seems like the pinnacle of bad decisions, surpassing anchovies and pineapples, the usual suspects. If a coworker offers you a pizza slice topped with cicadas, you might want to question their sanity.

Starting late spring, those glassy-winged insects burst from their tunnels, taking flight in a frantic attempt to reproduce – they emerge, mate, and die within an ephemeral few weeks. Surprisingly, much of the insect world is driven by irrational behavior, compelled to mate only to perish afterwards. 

Gardeners are usually in awe of the clamorous chatter, and will likely encounter the occasional empty cicada shell as evidence of their presence. The chorus of cicadas, reaching more than 100 decibels, acts as a sonorous metaphor for the pain of love. 

A recurring question remains: Can you eat them? And perhaps more importantly, should you? While your coworker might still warrant a psych evaluation, there are indeed certain places where insects are considered a delicacy.  

A Background on Cicadas

To understand why anyone would want to snack on a bug, you first have to appreciate what a cicada actually is. Most people are familiar with annual cicadas – those greenish-black heralds of late summer. However, the real stars are the periodical cicadas (Magicicada), which emerge in massive broods every 13 or 17 years.

Having spent over a decade underground sipping on tree root xylem, these insects are essentially "clean" eaters, free from the usual environmental contaminants as many other insects. They aren't filthy scavengers like houseflies or cockroaches. In fact, many cultures around the world have considered them a delicacy for centuries. In parts of Asia and among some Indigenous North American tribes, the cicada emergence wasn’t a plague; it was a harvest.

Biologically, they are a derivative of shellfish and cousins to shrimp, lobsters, and crabs. They belong to the same broad group of arthropods, which is why people often describe their flavor as "nutty," "shrimpy," or even "like asparagus."

The Gardener’s Perspective: Friend or Foe?

Cicadas are harmless to people, animals and plants. The only complaint may be their deafening noise during the height of summer, though it is still considered more palatable than loud music from inconsiderate neighbors. Some gardeners even consider it a tonic – an essential part summer, stretching the days longer and warding off the threat of wintertime loneliness. 

However, they do "flag" trees. Female cicadas use a saw-like organ to slit small incisions in the tips of branches to lay their eggs. On mature oaks and maples, this is just nature’s way of pruning. On young, vulnerable fruit trees or newly planted ornamentals, it can be devastating. Protect young trees with rolling planters, mesh covers, and greenhouses.  

If you don't eat cicadas, let them die naturally. Their decaying bodies are a nitrogen goldmine. As they decompose, they return a massive pulse of nutrients to the soil that fed them for 17 years. It’s the circle of life, literally fueling your compost pile. For a more efficient way to create compost, an in-bed composter does the work for you.  

Can You Eat Them?

Specific groups of people, ranging from environmentalists to the deranged, will tout various reasons why you should eat cicadas: they are edible, high in protein, low in fat, and gluten-free.

If you are going to eat them, timing is everything. You want to catch them in the "teneral" stage. This is the brief window after they have crawled out of the ground but before their new shells have hardened and turned dark. In this stage, they are soft, creamy-white, and much more palatable.

As expected, many gardeners are loath to dry this new side dish. Many find the mere idea upsetting; eating too much will result in an upset stomach as well. Here are three main reasons why it’s good to avoid cicadas:

1. Shellfish Allergies: Because they are taxonomically related to shrimp and lobsters, people with shellfish allergies should avoid eating cicadas. Cicadas contain the same proteins that trigger allergic reactions.

2. Bioaccumulation (Pesticides): This is the biggest concern for gardeners. Cicadas spend 17 years in the soil. If you or your neighbors have been treating your lawn with heavy pesticides or fertilizers for a decade, those chemicals could be concentrated inside the insects. Only harvest from clean, chemical-free yards.

3. Mercury: Some studies have shown that long-lived periodical cicadas can accumulate trace amounts of mercury from the soil. If you don’t want your food to contain a side of mercury rations, do not make cicadas your go-to protein. 

How to Prepare Cicadas

Experts warn against collecting cicadas for food in locations that may have accumulated pesticides or litter. Growing vegetables in raised beds using organic methods will reduce the chance of pesticide contamination. Wooded areas are preferred when scouting for cicadas. If you believe that cicadas aren’t just something your dog eats on accident and you’re feeling adventurous, here is how the “entomophagy” (bug-eating) community recommends handling a harvest. 

• The Harvest: Go out in the early morning or late evening when the nymphs are emerging. Look for the white, soft-bodied ones.

• The Prep: Give them a quick blanch in boiling water to kill any soil bacteria and firm up the meat. Then, remove the wings and legs (which can be scratchy and don't offer much flavor).

• The Cooking: 

• Tempura: Batter and fry them for a crunchy, shrimp-like snack.

• Dry Roasted: Toss them with olive oil, salt, and smoked paprika, then roast until crispy.

• Stir-fry: They take on the flavors of whatever sauce you use—ginger, garlic, and soy sauce work wonders.