Learn about edible & medicinal wild plants
Courtney Taylor has been foraging wild food for almost 25 years, in a variety of ecosystems and climates from the tropical jungles of Hawaii to the arid hills of Arizona and northern California, but the majority of her experience is in North Texas, which she has called home for most of her life. She started teaching classes about 13 years ago and has compiled her teaching and foraging experience into an ebook, North Texas Edible Wild Plant Basics.
Spring Foraging Class Schedule 2026
Wild Mesquite Processing Class – Graham, Texas – Saturday, June 27th
The mature pods of the honey mesquite tree (Neltuma glandulosa) were one of the most important plant foods to the native tribes of the Southwestern United States, for calories and nutrients. In this special class about this excellent wild food source, you will learn about the nutritional content, and how to identify, collect and process them into delicious food and drinks.
Wild Prickly Pear Processing Class – Graham, Texas – Saturday, June 27th
The green pads (nopales) and bright pink fruits of the prickly pear cactus (Opuntia spp.) were a valuable food source for native tribes of the United States, especially in the Southwest. In this special class about this excellent wild food source, you will learn about the nutritional content, and how to identify, collect and process them into delicious food and drinks.
North Texas Foraging Ebook
Courtney’s 63-page ebook, North Texas Edible Wild Plant Basics, is designed as a friendly introduction to 55 of the best wild edibles that grow in North Texas. Learn about the basics of identification and use, while getting to know these wonderful and useful plants like new friends!
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