Helix pomatia, commonly known as the Roman snail, Burgundy snail, or edible snail, is a species of large, edible, air-breathing land snail, a terrestrial pulmonate gastropod mollusk in the family Helicidae.
The shell of Helix pomatia is yellowish to whitish, often with brownish stripes or spots, and can grow up to 45 mm in height and 40-50 mm in diameter. It has a conical shape with a pointed apex and typically has 5-6 whorls. The body of the snail is grey to bluish-black, with a lighter sole.
Originally from Central and Southern Europe, Helix pomatia has been introduced to many other areas for culinary purposes:
They thrive in varied habitats such as forests, meadows, and vineyards, often found under logs, stones, or in leaf litter where moisture is retained.
These snails are hermaphrodites, capable of both giving and receiving sperm. They typically mate in spring or early summer, laying eggs in clutches buried in soil. Juveniles hatch after about 2-4 weeks, depending on temperature and moisture conditions.
Helix pomatia is considered a delicacy in many European cuisines, especially in French cuisine. They are commonly served as Escargot, often prepared with garlic butter and served in their shells.
Due to its culinary popularity, Helix pomatia faces threats from overharvesting in some regions. However, it's not currently listed as endangered by the IUCN, but local regulations on collection and trade exist to prevent overexploitation.
The snail has historical significance, having been consumed since Roman times, and is often mentioned in ancient texts. It's also used in various cultural festivals and events celebrating traditional food.