What herbs or ingredients are commonly used during the purging process of snails in Mallorca?

In Mallorca, the purging process of snails is an essential step to prepare them for cooking, ensuring that any impurities or toxins are expelled from their systems. Traditionally, local cooks use natural herbs and ingredients that are abundant on the island to aid in this cleansing period. One of the common ingredients is fennel, known for its mild diuretic properties and fresh anise-like aroma. The snails are often kept in containers lined or mixed with fennel, which helps to stimulate their digestive systems and encourage the release of any unwanted substances.

Alongside fennel, wild herbs such as thyme and rosemary are frequently used during the purging process. These Mediterranean herbs not only help detoxify the snails but also impart subtle fragrances that can enhance the flavor of the snails once cooked. Some locals also add a handful of green leaves, such as dandelion or lettuce, to the environment where the snails rest, providing them with natural food sources that promote cleansing and improve the final taste.

Water plays a crucial role as well, with the snails typically rinsed and kept hydrated regularly throughout the purging period, which can last several days. This ensures they remain alive and continue the cleansing effectively. The combination of fresh herbs, appropriate moisture, and natural food is fundamental to traditional Mallorcan snail preparation, reflecting the island’s connection to its local flora and culinary heritage. This method respects both the quality of the ingredient and the gastronomic traditions passed down through generations.