Would You Eat These Bugs? 8 Edible Species Hikers Should Try

Published September 24, 2025 09:26PM

When a bug lands on your shoulder, most people’s instinct is to flick it away. For some, insects are terrifying; for others, they’re just an annoyance—mosquitoes leave itchy welts, while spiders star in many of our nightmares. But for 2 billion people around the world, according to the Food and Agriculture Organization of the United Nations, bugs aren’t pests at all: They’re food.

Small as they are, insects are dense in nutrients and offer high levels of protein, amino acids, healthy fats, vitamins, and minerals like zinc and iron. “They’re like nature’s little micro vitamins,” says Aly Moore, founder of Bugible, advocate for the insect industry, and regular bug eater.

On the trail, that same creepy-crawly you’d normally swat at could be a calorie packed snack, assuming if you’re adventurous enough to taste test a grasshopper or an ant. We asked Moore which insects are safe to eat, where to find them, how to prepare them, and what they taste like.

“Backpackers can think of the landscape as a living snack bar: ants for tang, grasshoppers for crunch, grubs for fat, and even scorpions for that adventurous, soft-shell-crab vibe,” she says.

Prepared with net, jar, and open mind, these are 8 insects and arachnids you can forage on your next hike.

First, a Note On Safety and Ethics

Just like with foraging mushrooms and berries, foraging bugs comes with its own set of risks. The first rule of thumb, Moore says, is to avoid eating bugs near cities, roadsides, and farmland, where the chance of chemical and pesticide contamination is higher.

Next, steer clear of bugs you can’t identify or ones with weird markings, like bright colors, hair or fuzz, or strong smells—all indicators of toxicity. And lastly, cook whenever possible over a campfire or stove; heat kills parasites and bacteria while also enhancing flavor.

For people who are allergic to shellfish or crustaceans, there’s a small chance they may also react to insects because they share the same chitin protein. Start with a quick test: Rub a bit on your lips or tongue to see if you get a reaction, and if not, then go for it.

As with any other kind of foraging, take only what you’ll eat and collect in moderation.

Commonly Found Edible Bugs

1. Ants

Find: Look for anthills or ant trails near logs and rocks, especially in forests, grasslands, and deserts. Carpenter ants are common in the East and Upper Midwest, while harvester are common in the Southwest.

Harvest: Place a stick in the nest, wait for ants to climb it, then shake them into a container.

Prep: Drop into boiling water for a minute to neutralize the formic acid bite. They can also be eaten raw in small amounts if you don’t mind the acidic taste. Or toss a few into water, then strain them out for a natural lemonade flavor infusion.

2. Grasshoppers and Crickets

Find: Easily spot them hopping in tall grass and meadows all over the country, but especially in the Midwest prairies, Great Plains, and Southwest deserts.

Harvest: Catch by hand or use a bandana swept through the grass, and collect in a jar or box. In the mornings, they’re sluggish with dew and therefore easier to trap.

Prep: First remove their legs and wings before eating because spines can catch in the throat (like a fish bone). They taste best, according to Moore, roasted on a stick over a campfire.

Taste: Crispy like popcorn (with as much protein as beef but with far more micronutrients)

3. Beetle Larvae (June bug grubs or mealworms)

Find: Look under rotting logs, inside decayed stumps, or in leaf litter. The plump and white C-shaped grubs are usually safe, but avoid bright or hairy larvae.

Prep: Roast on stick or pan-fry until golden, and because they’re high in fat, they’ll crisp well.

4. Termites

Find: Break open old, hollow, rotting logs for clusters, especially in humid forests. They are less common in northern states, but common in the Southeast, Southwest, and South.

Harvest: Although tiny bugs, colonies are dense and easy to gather by the handful.

5. Cicadas

Find: Appearing every summer across most of the country, cicadas are found in swarms on tree trunks, especially in forests and suburbs in the Appalachians through the Midwest.

6. Scorpions

Find: In the Southwestern states of Arizona, New Mexico, Nevada, Utah, and California, scorpions—technically arachnids, like spiders, not insects—hide under rocks and logs in dry washes. Use a blacklight to spot them at night.

Prep: Remove the stinger and venom gland (tail tip), then roast or boil. Heat neutralizes venom.

7. Dragonflies

Find: Across the country, you’ll find dragonflies skimming near ponds, lakes, and streams, or resting on reeds or rocks by the water. They’re common in the Pacific Northwest, Great Lakes region, and Northeast. Only harvest from clean, non-polluted water sources.

Harvest: Approach slowly and use a hat, bandana, or lightweight net to scoop them mid flight. They’re most active during warm daylight hours, but slower and easier to catch during cooler mornings or evenings.

Prep: Remove wings, then pan-fry or skewer over fire for crispy, nutty morsels.

8. Wasp and Bee Larvae

Find: Keep your eyes out for abandoned hives or nests in meadows, forest edges, and sheds or cabins. They’re common nationwide, but more so during the warmer months.

Harvest: Do not harvest from active bee colonies for ethical and environmental reasons. Only forage when nests are inactive to avoid stings. Adults are less active in the evenings or in colder weather.

Prep: Gently roast, steam, or sauté. They can be eaten alone, added to soups, or fried into patties.

Taste: Creamy and buttery, like pine nuts, and similarly high in protein and fat