The act of consuming earth, known as geophagy, is categorized as a mental health condition by the American Psychiatric Association. However, this classification makes a crucial distinction: it does not apply when the practice is embedded within a cultural tradition.

This complex dual nature of geophagy can be further understood through the exhibition “Museum of Edible Earth,” currently on display at London’s Somerset House until April 26th. The collection offers a fascinating glimpse into a practice that spans cultures and continents.

A World of Edible Earth Samples

Upon visiting the exhibition, one encounters approximately 600 samples of soil that are routinely consumed across the globe. These specimens were meticulously gathered by the museum’s founder, Masharu. Among them is red ochre from South Africa, noted for its iron content. Another sample is black nakumatt clay, a substance utilized by pregnant women in India to alleviate nausea.

Within the exhibition itself, only two of these earth samples are officially made available for tasting. This is due to their accreditation as UK food supplements, ensuring a level of safety for consumption.

Tasting the Earth: A Sensory Experience

One such accredited sample is Luvos Healing Earth, intended for digestive concerns. It is presented in a manner akin to chocolate sprinkles but offers a taste profile more reminiscent of the grit found in unwashed leeks. A more palatable option, for this observer, was Mexican diatomaceous earth. This sample, milled into a fine, silky flour, possessed a subtly sour flavor.

Beyond the immediate taste, the experience of consuming this particular earth was enriched by the contemplation of its origins. Imagining the aquatic organisms that fossilized to form this substance millions of years ago added a layer of historical and geological appreciation to the tasting.

— Thomas Lewton, Features Editor, London