Escargot, the common name for the land gastropod mollusc, can be terrestrial, freshwater or marine. There are a lot different kinds but few are edible.. The edible snails of France have a single shell that is tan and white, and 1 to 2 inches diameter; the best-known are from Burgundy.

Snails (escargots) were the favourite food of wealthy Romans. They liked them so much that specially designed farms were set up for breeding. When Caesar invaded Gaul, his legionnaires munched on escargots, introducing this gastropod to the French region, where it became a culinary sensation. Snails were nourishment for sailors labouring on boats traveling the Mediterranean Sea;. Napoleon had been known to issue emergency rations of escargots to his troops.

Snails, a remarkable gastropod, carry their homes on their backs – a whorled shell. Travelling endlessly, “racing,” at speeds of 7cm per minute, escargots feed on vine leaves and young grass. Burgundy and Champagne vineyards snails are world famous for their superior taste and plump texture. They retreat for five months (November to April) to hibernate. Come spring, they awaken and embark upon a very active sex life.

They are two basic snail species – helix and achatine. The helix, the European species, is distinguished by its spiral and circular shell. Burgundy, lucurum and petit gris belong to the helix family. Achatine snails originated in Asia and thrive in swamps and have a large pedicule.

Helix snails, particularly petit gris, are favourites of gourmets, and enjoyed in November when they are plump. The best snails are said to be those 3 – 4 years old and subjected to a two-week fast so as to clear their digestive system prior to processing.

In North America, snails are available canned, either from France or from Taiwan. Shells are sold separately. Escargots are available in various sizes: very large, extra large and giant.

French packed snails may originate in France, but processors import considerable amounts of live snails from Turkey.

There are numerous snail recipes in French, Spanish and Italian cookbooks. Like the Snails in Garlic Butter.