snails

The calcareous soil of Lemnos (ore, volcanic ash), with pH >6.5, is ideal for the development of the snails’ shells. The farmed snail Helix aspersa Muller has a shell diameter of 28–35 millimeters and an adult weight of 7–15 grams.

Snail farming on Lemnos is carried out in rural areas of the island. Lemnos is characterized by a mild Mediterranean climate, which is a key success factor in open-type heliciculture. The suitable climate requires temperatures between 7 and 28 degrees Celsius and high humidity (75–95%). In addition, the soil must be calcareous (pH >6.5), with good drainage, without creating mud, something that is feasible in several areas of the island. The sufficiency and quality of water are also critical for maintaining the necessary humidity, especially during the dry summer months.

The most widespread method in Greece, and on Lemnos due to the climatic conditions, is open or Italian-type farming, which combines elements of agricultural and livestock production.

• Preparation: The farming unit is set up in fenced areas. It is preceded by deep plowing and rotary tilling of the soil, as well as soil analysis to confirm its suitability (calcareous, good drainage).
• Installation & Protection: Fencing is installed to prevent escape and protect against predators (metal sheets in the ground to a depth of 30–50 cm). An irrigation system with sprinkler nozzles is installed, which is critical for maintaining the required humidity (75–95%).
• Feeding: The plants that constitute the main food of the snails (e.g. rape, sunflower, vegetables) are cultivated in the farm, and dry feeds rich in calcium and proteins are provided as a supplement.
• Reproduction: Breeding stock (“mothers”) is usually introduced from certified units. Mating takes place toward the end of spring. Each snail lays 40 to 120 eggs in the soil.
• Growth & Harvesting: Young snails need about six to eight months in outdoor parks to reach marketable size. Harvesting takes place mainly in the autumn.
• Processing: After harvesting comes the period of fasting or awakening (a process of “cleansing” the digestive system), washing, boiling to remove slime, and further processing (e.g., filleting) before packaging or marketing.

Heliciculture on Lemnos contributes to the diversification of the island’s agricultural production, beyond traditional crops (grains, vineyards). It provides an alternative source of income for local producers and, due to the relatively low start-up cost compared to other forms of livestock farming, can help in the development of the countryside. It also enhances local gastronomy with a refined raw material that can attract gastro-tourists. The existence of farms indicates the potential for export activity or for supplying the mainland market with a high-demand product.

The consumption of snails dates back to the Paleolithic era. In ancient Greece, Hippocrates and Galen recommended snails as a remedy for various ailments, valuing both their meat and their mucus. In the Aegean and especially on islands such as Crete, but also Lemnos, snails traditionally constituted an easy and nutritious source of protein during periods of fasting or hardship. On Lemnos, their presence in traditional dishes, such as Flomaria with snails, highlights their timeless integration into the local cultural and gastronomic heritage.

On Lemnos, as in other regions, the gathering of wild snails was traditionally linked to seasonality, mainly after the first autumn rains. This process constituted a social activity and a way of securing food. With the development of farming, gathering is being replaced by systematic cultivation; however, their traditional preparation, such as the “waking up” (arousing them from dormancy), remains part of the process before cooking, thus preserving a piece of tradition.