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scallop shell isolated on the white background

A gray little snail with a brown shell. A snail is eating green leaves relishing on the ground.

Bark snails are small, lives in cavity of tree.It has come out on the leaf.

a snail that is on the floor after the rain

Helix pomatia, Roman snail, Burgundy snail, or escargot,

Lotus seed closeup over white background

Close up of grove snail, brown-lipped snail (Cepaea nemoralis) breeding, mating, feeding and climbing green reeds in a garden.

Forest, nature and wilderness concept. Frame from the moss and snail. White background. View from above. Copy space.

African Giant Snail of the species Lissachatina fulica

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