Solifugae many species also are used for stridulation. Unlike scorpions, solifugids do not have a third tagma that forms a "tail". Most species of Solifugae live in dry climates and feed opportunistically on ground-dwelling arthropods and other small animals. The largest species grow to a length of , including legs. A number of urban legends exaggerate the size and speed of the Solifugae, and their potential danger to humans, which is negligible. Solifugae are moderately small to large arachnids (a few millimeters to several centimeters in body length), with the larger species reaching in length, including legs. In practice, the respective
Frog legs since the late 18th century. In the late 19th century, the French restaurateur, Auguste Escoffier, tried to rename them "nymphs" in a vain attempt to sell them to London diners. In recent decades, adventurous British chefs have introduced frog leg dishes to their menus, notably Heston Blumenthal whose recipes have included frog blancmange. Frog legs Frog legs are one of the better-known delicacies of French and Chinese cuisine. The legs of edible frogs are also consumed in other parts of the world, including Vietnam, Thailand, Indonesia, Northern Italy, the Alentejo region of Portugal, Spain, Albania, Slovenia, Romania, the northwest Greece