<P> Not all species of land snail are edible, and many are too small to make it worthwhile to prepare and cook them . Even among the edible species, the palatability of the flesh varies from species to species . </P> <P> In France, the species Helix pomatia is most often eaten . The "petit - gris" Cornu aspersa is also eaten, as is Helix lucorum . Several additional species, such as Elona quimperiana, are popular in Europe; see heliciculture . </P> <P> Apple snails (Pila Polita) are also consumed in Asia and can be found in Asian markets in North America; a nutritional analysis shows them to be a good source of protein . </P> <P> Snail shells have been found in archaeological excavations, indicating snails have been eaten since prehistoric times . A number of archaeological sites around the Mediterranean have been excavated yielding physical evidence of culinary use of several species of snails . </P>

Where do snails come from that we eat