Would you like a cicada salad? The monstrous little noisemakers descend on a New Orleans menu

Zach Lemann, curator of animal collections for the Audubon Insectarium, prepares cicadas for eating at the insectarium in New Orleans, Wednesday, April 17, 2024. The insectarium plans to demonstrate ways to cook cicadas at the little in-house snack bar where it already serves other insect dishes. to emerge, it's worth noting that they're not just annoying, noisy pests — if prepared properly, they can also be tasty to eat.

They emerge when the ground warms to 64 degrees , which is happening earlier than it used to because ofRecently, Zack Lemann, the Insectarium's curator of animal collections, has been working up cicada dishes that may become part of the menu. He donned a chef's smock this week to show a couple of them off, including a green salad with apple, almonds, blueberry vinaigrette — and roasted cicadas. Fried cicada nymphs were dressed on top with a warm mixture of creole mustard and soy sauce.

Depending on the type and the way they are prepared, cooked cicadas taste similar to toasted seeds or nuts. The Insectarium isn't the first to promote the idea of eating them. Over the years, they have appeared on a smattering of menus and in cookbooks, including titles like “Cicada-Licious” from the University of Maryland in 2004.

Lemann has been working to make sure the Bug Appetit cafe has legal clearance to serve wild-caught cicadas while he works on lining up sources for the bugs. He expects this spring's unusual emergence of two huge broods of cicadas to heighten interest in insects in general, and in the Insectarium — even though the affected area doesn't include southeast Louisiana.

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