How to Cook Cicadas (Yes, You Can Eat Them!)
A New Way to Look at an Old Ingredient
There’s a quiet moment when you lift a warm pan and hear the soft crackle of something toasting gently inside. That sound tells you the heat is right. It also sets the tone for a recipe that feels older than we are. Cooking cicadas might sound bold, but once you understand how simple the process is, everything becomes easier. Cicadas are clean, protein-rich, and surprisingly versatile. And when we learn how to prepare them with care, we find a food that connects us to nature in a very real way.
Cicadas show up in cycles, and their timing shapes how people use them. We don’t force the rhythm. Instead of trying to keep them away, some people lean into the season and use what nature offers. In other words, we take a moment to understand the ingredient before we try to cook it. This makes the whole experience calmer and more intentional.
Why People Around the World Eat Cicadas
Cicadas have been part of human diets in many regions for centuries. They’re high in protein, low in fat, and full of subtle, nutty flavor. When you cook them right, they take on the taste of the spices and sauces you use. This makes them feel familiar even if the idea feels new.
But most of all, cicadas remind us that food doesn’t always come from a store. It comes from the land. It comes from the seasons. It comes from the cycles that shape our environment. When we cook cicadas, we’re taking part in something natural instead of letting the moment pass by.
Cicadas also offer a sustainable option. They don’t require farming, irrigation, or feed. They show up on their own schedule. After more than a few days of emergence, you’ll see them clustering on trees early in the morning. That’s when they’re easiest to collect.
Choosing and Collecting Cicadas Safely
If you decide to cook cicadas, it’s important to collect them safely. Fresh, newly emerged cicadas—often called “tenerals”—are the top choice for cooking. They’re soft, pale, and easier to prepare. You can collect them early in the morning when they’re slow and still climbing.
Instead of grabbing cicadas near treated lawns or roadsides, we look for clean spaces. Parks, wooded areas, and untreated backyards are safer options. This keeps the ingredient as clean as possible. Once collected, we rinse them gently in cold water to remove debris. Then we set them aside in a cool place until we’re ready to cook.
This process feels simple. It also feels respectful. We take what we need, we prepare it with care, and we use every part of the ingredient.
Prepping Cicadas for Cooking
Before they hit the pan, cicadas need a quick blanch. This makes them easier to handle and firms up their texture. We bring a small pot of water to a boil, drop the cicadas in for a short moment, and remove them quickly. After draining, we pat them dry. Now they’re ready for seasoning.
The blanching step also helps calm any hesitation we might have. It turns the cicadas into something familiar—an ingredient that’s ready for the next step. Instead of thinking about the insect itself, we start to see the food it becomes.
Simple Pan-Roasted Cicadas
Pan-roasting is one of the easiest ways to cook cicadas. It gives them a crisp exterior and a warm, nutty flavor inside. We heat a little oil in a skillet, add the cicadas, and stir them gently as they toast. The smell shifts in a soft, pleasant way. It’s warm and almost earthy.
A sprinkle of salt helps bring everything together. You can add garlic, pepper, smoked paprika, or any spice you like. Cicadas take on flavor easily. They also stay tender inside. After a few minutes, they’re done. You can eat them as a snack or add them to a dish you already love.
In other words, pan-roasting gives you a clean, simple introduction to cooking cicadas without any fuss.
Cicada Tacos for a Fun Twist
If you want something more playful, tacos are perfect. A warm tortilla, a squeeze of lime, and a handful of fresh vegetables work beautifully with roasted cicadas. The texture blends with the crunch of cabbage or lettuce. The flavors mingle with chili and lime in a way that feels bright and easy.
We can sauté the cicadas with onions and peppers. We can season them with cumin and garlic. We can mix them with salsa. The combinations are wide open. Instead of thinking of cicadas as something strange, we treat them like any other protein.
This approach also helps the people around us feel comfortable trying something new. A familiar format makes the experience smooth and enjoyable.
Crispy Cicada Tempura
Tempura offers another way to highlight cicadas. The light batter gives them crunch without covering their natural taste. The process is simple. We dip blanched cicadas in a loose batter and fry them until they turn golden. The sound of bubbling oil adds a sense of calm to the moment. It’s steady. It’s gentle.
When you lift them from the oil, the batter holds its shape in a thin, crisp shell. They pair well with dipping sauces or simple salt. After more than a few bites, you start to appreciate how clean and mild the flavor is.
Cicada Stir-Fry for Quick Meals
Stir-frying gives you a fast way to incorporate cicadas into everyday meals. A hot pan, a little oil, and fresh vegetables form the base. Cicadas go in last so they stay tender. A splash of soy sauce or sesame oil ties the dish together.
This method works because it uses heat and motion to create balance. Everything cooks quickly. Everything stays bright. Instead of heavy seasoning, we let the ingredients speak for themselves.
Stir-fry meals also help you ease cicadas into your cooking routine without feeling overwhelmed. It’s a small step that creates a lot of flavor.
Baking Cicadas for a Crunchy Snack
Baking is simple and hands-off. We spread blanched cicadas on a baking sheet, drizzle a little oil, and sprinkle spices. A warm oven does the rest. Slow, even heat dries the exterior and builds crunch. This method brings out an earthy aroma that feels surprisingly comforting.
Seasonings like chili powder, sea salt, rosemary, or smoked paprika work well. After the cicadas cool, they become a snack you can eat by the handful. They store well too, which makes them useful after the peak emergence ends.
Using Cicadas in Soups and Broths
Cicadas can also add body and depth to soups. Their natural richness blends with vegetables and herbs in a gentle way. We start by roasting or sautéing them first, then adding them to the broth. This keeps the texture pleasant and the flavor balanced.
Instead of overpowering the soup, cicadas settle in like any mild protein. They add nutty undertones that pair well with carrots, onions, celery, peppers, and herbs. This technique works for light broths and heartier stews alike.
Understanding the Flavor Profile
Cicadas taste mild, nutty, and slightly earthy. Their flavor changes depending on how they’re cooked. Roasting makes them rich. Frying makes them crisp. Sautéing keeps them tender. This flexibility helps them fit into many recipes without feeling out of place.
The flavor also adapts to seasonings. Strong spices work. Simple salt works. Citrus works. In other words, cicadas behave like ingredients we already know how to handle.
Texture That Surprises Most People
Texture is one of the biggest surprises for anyone trying cicadas for the first time. Fresh tenerals are soft and creamy once cooked. Mature cicadas become firmer and crisper. Either version offers a pleasant bite when prepared well.
The texture never feels too heavy or too strange. It stays light and balanced. And once the cicadas absorb heat and seasoning, they blend into the recipe naturally.
Why Cicadas Are a Sustainable Protein
Cicadas require no farming. No feed. No irrigation. They emerge in cycles and return to the soil when they’re done. This makes them one of the most environmentally friendly protein sources available.
Using them in cooking reduces waste. It also connects us to natural rhythms instead of working against them. Many cultures have embraced insect-based foods for thousands of years. And as more people look for sustainable options, cicadas offer a pathway that feels practical and grounded.
In other words, cicadas remind us that sustainability doesn’t have to be complicated.
Preparing Cicadas for Friends or Family
When we cook cicadas for others, it helps to keep the experience friendly and open. We present the dish with confidence. We keep the flavors simple and familiar. We explain how clean and mild the ingredient is. This helps people relax and enjoy the moment.
Instead of focusing on the idea of insects, we focus on the food. We focus on the shared experience. And we focus on how the recipe brings us together in a sincere and adventurous way.
What to Avoid When Cooking Cicadas
There are a few simple guidelines to keep the process safe. We avoid collecting cicadas near pesticides or heavy traffic. We cook them thoroughly. We keep our hands and tools clean. These steps are basic, but they matter.
We also avoid over-seasoning. Cicadas take on flavor easily. Too many spices can hide the natural taste. A balanced approach helps everything blend smoothly.
This kind of care keeps the cooking experience safe, steady, and enjoyable.
Bringing Cicadas Into Your Kitchen With Confidence
Cooking cicadas isn’t about shock value. It’s about trying something natural—something seasonal, sustainable, and surprisingly delicious. When we prepare them with respect, the whole process feels grounded. You start to see cicadas not as something unusual, but as an ingredient that’s clean, simple, and full of possibility.
Harvests of the Hidden Season
A New Way to Look at an Old Ingredient There’s a quiet moment when you lift a warm pan and hear the soft crackle of something toasting gently inside. That sound tells you the heat is right. It also sets the tone for a recipe that feels older than we are. Cooking cicadas might sound…
A New Way to Look at an Old Ingredient There’s a quiet moment when you lift a warm pan and hear the soft crackle of something toasting gently inside. That sound tells you the heat is right. It also sets the tone for a recipe that feels older than we are. Cooking cicadas might sound…