Ladybugs aren’t really bugs. They’re beetles – insects that chew solid food and have hard wings. In fact, they are (correctly) called Ladybird beetles in Europe.
When a ladybug is under threat of danger, it releases a yellowish liquid called hemolymph from its knees. This liquid has a truly horrendous smell which deters predators from attacking.
Ladybug moms lay two sets of eggs – one set which is hatched and the other set which acts as food for the new borns.
Not all ladybugs are darlings. One species, the harlequin ladybug, indiscriminately kills all insects it comes in contact with by infecting them with a deadly parasite called Nosema apis.
Ever had wine that tasted like peanuts or asparagus (shudder!)? This was probably the fault of a ladybug. Sometimes ladybugs that reside in vineyards are accidentally collected with the grapes and crushed in the machines that extract grape juice for wine. The hemolymph released by stressed-out ladybugs taints the wine and gives it a foul flavour.
Legend says that ladybugs first made an appearance in farms that were plagued by plant-eating insects, after farmers prayed to the Virgin Mary (The Lady of Sorrows) to release them from their sorrows. That’s where they get their name from – The Lady’s Bug. According to stories, the red colour of the ladybug represents the Virgin’s cloak and the seven polka dots, the seven sorrows.