Cabbage Worms

I apologize for my tardiness since posting the last blog.  I am guessing that the multitudes have been waiting expectantly for the suggestions and recipes to help them as they engage in entomophagy (bug eating.)

It’s that time of year.  Not only can we enjoy the wonderful produce from the garden.  We can enjoy some of the “pests” that compete with us for that produce.  How often in life can we eat our problems.

It’s been a strange season.  I saw very few June Bugs– one of my favorite bug snacks.  But as the cabbage plants are growing, so are the larva ( imported cabbage worm, Pieris rapae) that eat the cabbage.  I used to dread seeing the holes in the cabbage leaves, knowing the worms were present.  Now I can look forward to harvesting the worms.

If you like cooked cabbage, and if you can get past the ick factor, you will like cooked cabbage worms.  Collect them and put them in a jar in the freezer until you have a sufficient quantity.  Rinse the larva, then throw them in a hot skillet until you notice a change in color (1 minute?)  Then add them to whatever you would serve with cabbage. Mixed with rice is a nice first dish.  And if you don’t want to SEE the bugs you are eating, you could puree them– probably after cooking.

“Adults are white or pale yellow butterflies (1-2 inch wingspan) with three or four black spots on their wings. They are frequently noticed fluttering about the garden from early spring to late fall.”  (

I am convinced that eating bugs makes us healthier, it’s good for the planet, and we could feed so many people so much more efficiently.  So if you agree, but you are still hearing your mom’s voice, “Don’t put that nasty thing in your mouth!” — here’s another possible route.  Put the bugs, along with whatever “fixins” you want to include, in a burrito shell.  Bug-itos!

Bug appetit!cabbageworm-crop11-165x165