With the return of the rain this week many of us will be faced with the problem of slug control, which can be difficult to handle on a large scale.

So it’s no surprise that someone would consider the option of eating them to make good use of this easy supply of salad-munching beast. And after all if snails can be considered tasty in the rest of Europe why not try slugs which are from the same gastropod family?

This is what keen gardener and professional chef Hugh Fearnley-Whittingstall recently decided to try in his British River Cottage TV programme.

The first option was to boil the slugs but as the pot was getting increasingly slimy it required a lot of time before they were able to taste them. And the raw cooked product tasted bitter, hard and unpromising.

The second attempt consisted in gutting the cooked slugs to remove the bitter elements of the slug. They were left with thin strips of slug which they were hoping to complement nicely with a strong spicy sauce. However Hugh’s final opinion was that the dish would be better as just the sauce without the slugs!

So if you cannot eat them, what can you do to keep slugs under control in your garden?
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