The Bible recorded John the Baptist ate grasshoppers. Eating locusts or grasshoppers may have fallen off the edible food spectrum of modern societies but it is certainly not new. Many societies around the world continue to have the insect as part of their diet. In fact, once you can get over the “ew” factor, they are down right tasty.
Roasted grasshopper skewers can be bought at Beijing and Bangkok easily; fried critters in Yogjakarta, Indonesia; boiled, salted and sun-dried snacks in Arab world. The Ohlone people of native American are expert herder of grasshoppers to collect them as food; Mexicans have chapulines in their tortillas and so forth.
Weight by weight, grasshoppers offer more protein than beef and it is definitely on the alternate food source list of the Food and Agriculture Organization of the United Nations (FOA).
Roasted or deep-fried, grasshoppers are crunchy and have a fragrant nutty flavor. Once you are accustomed to the idea of eating grasshoppers, popping them into your mouth like chips are likely to occur.
You can catch grasshopper from the garden in warmer area but it is not advisable as they may have been pesticide-contaminated. They can be easily bought from pet stores. Freeze-dried, ready to cook versions are already available for online purchases.
To prepare them for cooking, live grasshoppers are first dropped into boiling water briefly to kill them, then taken out, allow to drain and cool off. For later consumption, either oven-dried, sun-dried or freeze-dried are recommended. For immediate preparation, the legs and heads are sometimes removed just prior to further cooking, some people prefer to leave them on and let the diners decide whether to eat the whole critters or just the torsos. If you have purchase grasshopper flour, incorporate them into your favorite smoothies or your cake recipe is a great way to start.