Since late 2020 I had a thought on my mind that some galls look strangely appetizing. I also was surprised that in thousands of years of human history, there are very few instances of galls being used as food other than in very specific places or cultures (and there must be a good reason for it). Wikipedia does mention that stem swelling induced by Ustilago esculenta, a type of smut fungus on Zizania latifolia is edible, and highly valued in China. Likewise, Huitlacoche is considered a delicacy in Mexico. However I will be focusing on arthropod galls because they are more common and arthropods are my field of interest. I also found some useful info about galls on Salvia spp. that I suppose refers to galls induced by Rhodus cyprius, which are traditionally eaten in Greece and the Middle East. Might have to travel to one of those places!
So, I figured I should eat as many galls as I can, annotate their taste, texture, and observations, and hopefully not get sick on the process. I won't eat the arthropod if I can help it.
I also had the idea of recording myself collecting the gall, eating it and then describing it. But I keep forgetting. So far most galls are unremarkable but I have tried very few because I rarely I remember to taste them. So irresponsible!
Gall 1: Andricus quercustozae on Quercus faginea
Date: October 7
Taste: Unremarkable, dry. Basically tastes like wood.
Texture: The outside is too hard to bite. The inside is woody, spongy to the touch but more like sawdust when bitten into because it is very brittle.
Smell: Woody, mildly pleasant.
Notes: Not the one featured on the observation, since it was too beautiful and remarkably large. This time of the year this gall hardens and becomes more wood-like. Most already had exit holes and showed no evidence of inquilines/parasites. I am not familiar with the young gall but I assume it is softer and more spongy.
Gall 2: Dryomyia lichtensteinii on Quercus rotundifolia
Date: October 7
Taste: Unremarkable, dry. Despite being part of the leaf it doesn't have any noticeable taste. These trees receive plenty of sunlight and heat so there's not much water/sap left in the leaves.
Texture: Somewhat hard, but can be easily broken down by chewing. Reminded me of peanuts.
Smell: None noticed.
Notes: Exit holes present.
Gall 3: Euura sp. on Salix sp.
Date: October 7
Taste: Unremarkable at first. Vaguely bitter after chewing. There is a possibility that frass (black "dust") is the cause of the bitter taste.
Texture: Not as hard as the Dryomyia lichtensteinii gall, but not too soft either, probably as hard as unripe berries.
Smell: None noticed
Notes: No larva/pupa present.
Gall 4: Oligotrophus sp. on Juniperus communis
Date: October 7
Taste: Like any leaf would taste, but slightly minty.
Texture: Depending on how developed the gall is, it can be woody, or have the same texture as Juniperus leaves; firm and fleshy.
Smell: Same as the plant itself. Aromatic and pleasant.
Notes: Juniperus spp. can cause diarrhea and nausea if consumed, but eating just one leaf is unlikely to have any effect. This gall is usually made up of 4 hardened leaves that gradually close and form a protective shell for one or two sets of leaves that curl up in spoon fashion and form a chamber for the larva. The gall probably falls off when ready, as I observed that Oligotrophus spp. galls on Juniperus spp. easily fall off when disturbed. Presumably for it be buried under litter (Pine needles and the such).
