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Close up of a Roman Snail (Helix pomatia) with vignette.

agate giant african land snail, Latin name Lissachatina fulica, on a stone against a green background

Amphibians, namely golden snails that are in a rock and lay eggs

A brown snail shell illuminated by the evening sun and photographed on a stone background with a macro lens, high resolution with copy space

Three snail shells lie next to each other on a tree trunk. The snail shells are lying with their spirals facing forward. The background is green with light. There is space for text.

Golden Apple snail in a freshwater aquarium.

Helix Aspersa Muller snail dish in a restaurant. Edible snails with butter and seasonings. close up

There are three snails crawling on the table.

Yellow snail ampulyarii on the red rocks in the aquarium, close up.

A bunch of periwinkles for sale at a market stall.

$Helix pomatia, common names the Roman snail, Burgundy snail, or escargot, is a species of large, edible, air-breathing land snail, a pulmonate gastropod terrestrial mollusc in the family Helicidae. It is one of Europe's biggest species of land snail.\nDescription:\nThe shell is creamy white to light brownish, often with indistinct brown colour bands. The shell has five to six whorls. The aperture is large. The apertural margin is white and slightly reflected in adult snails.The umbilicus is narrow and partly covered by the reflected columellar margin. \nThe width of the shell is 30–50 mm. The height of the shell is 30–45 mm.\nHabitat:\nIn southeastern Europe, H. pomatia lives in forests, open habitats, gardens, and vineyards, especially along rivers, confined to calcareous substrate. In Central Europe, it occurs in open forests and shrubland on calcareous substrate. It prefers high humidity and lower temperatures, and needs loose soil for burrowing to hibernate and lay its eggs. It lives up to 2100 m above sea level in the Alps, but usually below 2000 m. In the south of England, it is restricted to undisturbed grassy or bushy wastelands, usually not in gardens; it has a low reproduction rate and low powers of dispersal. \n\nCulinary use and history:\nRoman snails were eaten by both Ancient Greeks and Romans. \nNowadays, these snails are especially popular in French cuisine. In the English language, it is called by the French name escargot when used in cooking (escargot simply means snail). \nAlthough this species is highly prized as a food, it is difficult to cultivate and rarely farmed commercially. \n\nDistribution:\nDistribution of H. pomatia includes: Southeastern and Central Europe (Source Wikipedia).\n\nThis Picture is made during a Vacation in Bulgaria in May 2018.$

A caucasian hand is holding a White-lip Globe Snail (Mesodon thyroidus--a terrestrial gastropod mollusk) in this Point of View image. There is copy space at the bottom of the image. One antenna is just starting to stick out.

Study of the structure of Freshwater molluscs, For study in laboratory.

Preparing French Escargot Snails with Herb Butter

snail is walking in the grass, close-up shot

Periwinkle traditional food in Thailand ,Periwinkle on white background, Countryside food in Thailand, Periwinkle local food in Thailand,Common Periwinkle.

Collection of snail shells on wooden table

grape snails , stuffed in burgundy, french cuisine,

Lot of snails in the grass- outdoor photo

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