Wild About Foraging

Courtney Taylor shares her passion for harvesting nature’s banquet

In an era dominated by fast food and digital distractions, the hunt for foraged food offers a refreshing alternative. “One of the greatest sicknesses of our culture is constant busyness,” Taylor observes. “When we’re not busy, we’re zoning out on media.” Foraging allows urban dwellers to slow down and connect with the natural environment: “When we take the time to do this, life becomes deeply rich and fulfilling,” she says.

She’s seen firsthand how foraging brings out the best in her class attendees, who come from all backgrounds and walks of life. “The childlike wonder they experience when connecting with nature transcends boundaries and creates a sense of community,” she says. Whether it’s an “oakmeal” of acorns or the lemony burst of sorrel, every bite tells a story and reconnects foragers with the earth—and themselves.

THE PERSONAL DISCOVERY OF WILD FOODS

Taylor’s foraging journey sprouted 23 years ago when she found a burgeoning interest in health, nutrition and reconnecting with the outdoors. “I began spending more time in nature and living more simply, as a kind of minimalist,” she says. The idea of nutrient-rich, often medicinally-beneficial provisions, harvested fresh from the land, appealed to her growing desire for authenticity and self-sufficiency.

“I still remember my first wild mustard and dandelion greens harvested from vacant lots in downtown Dallas,” Taylor recalls. “Those first experiences planted a seed that grew steadily throughout the following decades of my life.”

Leaving no leaf unturned, Taylor has since foraged across multiple states, exploring new wildscapes and learning along the way.

“You have a memory of each foraging adventure that stays with you forever—the vivid sights, soothing sounds of nature, fresh air and the time spent with friends and family,” Taylor says. Her passion blossomed into interactive classes, in which she teaches others how to identify, harvest and enjoy the bounty of wild foods. Each plant carries a story (and flavor) she shares with students and family.

For Taylor, foraging is also about nurturing connections—both to the land and to the people who share those experiences. She recounts interludes spent gathering favorite wild foods like dandelion flowers and hackberries with her 4-year-old daughter.

“These are the times she most often says, ‘I love you, Mom!’, and I get the feeling she’ll remember these moments for life.”

AN OVERLOOKED ABUNDANCE

When asked about the most overlooked edible plant in North Texas, Taylor doesn’t hesitate: “Acorns.” Oak trees, abundant in Texas, have long provided a staple food source for indigenous tribes and early pioneers.

However, acorns can’t just be eaten like native pecans (another wild nut, now grown commercially). They must be processed to remove bitter tannins from the seed inside—a task Taylor describes as more repetitive than difficult. It involves removing the shells, grinding the acorns into a fine meal, and then soaking it—flushing out the water several times—until nearly all of the unpalatable tannins are leached.

Once prepared, the highly nutritious, sweet and nutty acorn meal is extremely versatile. “You can make hearty cookies, breads, pancakes and porridge,” says Taylor, laughing and adding, “I call my acorn porridge ‘oakmeal.’”

BEGINNER BASICS

“All my foraging classes begin with an intro talk where I cover the basics of responsible foraging and emphasize 100 percent correct species identification before tasting anything,” Taylor explains. “You should NEVER eat any plant you cannot identify with complete certainty,” she reinforces.

It’s important to note that some edible plants do have toxic look-alikes, but with a little effort and expert guidance, confidence grows quickly. Taylor encourages hesitant beginners, explaining that the skill is relatively easy and fun to develop. “It’s like learning a new language,” she says.

She regularly leads seasonal plant walks, showing examples of sustainable foraging and allowing participants to taste in-season plants she helps them identify.

Taylor recommends that beginners start with what she refers to as “gateway greens.” Greens like chickweed, dandelion and wood sorrel are abundant, easy to identify and absent of toxic look-alikes in this region. Each has its qualities: “Chickweed is mild and tender, dandelion is slightly bitter (but not overly so) and wood sorrel has a delicious lemony flavor that delights everyone who tries it,” Taylor says. “Wood sorrel is a favorite wild edible for children!” she adds.

An important reminder: Some public spaces, like Texas state parks, strictly prohibit plant removal. Always check regulations and seek guidance before harvesting. Taylor additionally underscores responsible harvesting—taking only what you need, leaving plenty for wildlife and ensuring that those plant populations thrive. This practice allows for abundant harvests year after year.

THE CULTURAL ROOTS OF FORAGING

Foraging is deeply tied to the region’s cultural and historical roots. Taylor highlights the pecan, Texas’ state tree, as a prime example. “Indigenous tribes relied heavily on pecans as a vital source of fat and protein. They could be stored for long periods, essential for winter survival.”

Another favorite is the American persimmon, a native fruit with a rich history, perfect for fall desserts. “Early settlers used it to make puddings and cakes,” Taylor says.

One shrubby tree found in both wild and cultivated landscapes is yaupon holly, the only caffeine-containing plant native to North America. “Native tribes valued yaupon leaves as an energizing tea, just as South American tribes use yerba mate, guayusa and coffee,” she explains. Despite its botanical name—Ilex vomitoria, believed to reference its former ceremonial use to induce vomiting—yaupon tea (steeped from the dried or roasted leaves) was primarily a harmless daily beverage. “There’s even a theory that early traders discouraged its use to promote reliance on imported black tea,” Taylor adds.

Recently, there’s been a resurgence of interest in yaupon as a sustainable, locally sourced caffeinated beverage.

SEASONAL CYCLES: PATIENCE AND GRATITUDE

Each foraged food has a limited harvest window, so foragers must live in harmony with nature’s rhythms and make the most of seasonal abundance. “In the past, I’d think, ‘I’m too busy to gather this plant now; I’ll wait until next week’—and then miss the window!” Taylor recalls. “Now I make harvest windows a priority every year.”

For Taylor, fall is the most bountiful of the foraging seasons. “That’s when calorie-rich wild fruits and nuts are ready to harvest,” she says. But there’s almost always something to find, from spring and winter’s greens to summer’s fruits. Your calendar will overflow once you go out (on a limb) to harvest.

FIELD AND FORK

Taylor’s passion for wild ingredients extends to her kitchen, where she experiments with recipes highlighting their flavors. “Wild persimmon is wonderful in baked desserts like bread pudding and spice cookies, muffins and cupcakes,” she says. In fact, “Any recipe using Japanese persimmon, pumpkin or banana can be adapted with wild persimmon pulp.”

Locally harvested ingredients add a memorable touch to the dinner table and almost always cultivate interesting conversations around the meal. The result: dishes as nourishing for the mind and soul as they are for the body.

“One of my favorite ways I’ve incorporated wild foods into our daily lives is by juicing prickly pear fruits—also called tunas,” says Taylor.

She adds some of this bright, electric-pink juice to lemonade.

“It’s the best and most nutritious ‘pink lemonade’ ever. My daughter insists on having it daily. I also make this pink lemonade into homemade popsicles in the summer. She loves the bright color!”

Another fun food that the Taylors relish is the wild fruit snacks she creates by mingling the prized fruits of the prickly pear, wild plum and American beautyberry, often pouring the mixture to set up in bear-shaped molds.

“It’s easy to use wild fruit juices as a base for homemade gummies. All you need to add is sugar, gelatin and a little lemon juice. I have recipes on my website,” Taylor says.

DEBUNKING MYTHS

Taylor often addresses the misconception that foraging harms nature. “There’s an assumption that humans can only harm the environment,” she says. But she believes humans can actively help ecosystems.

“We can [harvest] invasive edible plants and reduce their spread over time,” she explains. “We can also cultivate native wild plants in gardens instead of relying solely on domesticated foods.” And she encourages foragers to always leave places better than they found them.

WHAT TO FORAGE IN SPRING

• Wild leafy greens, like chickweed, lamb’s quarters, wild onion greens, pictured above, and wood sorrel are abundant in the cooler spring weather. PLUS the leaves AND flowers of dandelion, wood violets and henbit are abundant and delicious.
• Mix chopped wild greens into salads with beautiful foraged flowers. Taylor often sprinkles wild black walnut and pecan pieces on top. Make a honeymustard dressing using wild mustard flowers or seeds (the weed grows prolifically in disturbed areas in North Texas). Wild greens also work in smoothies.

JOIN THE FORAGING MOVEMENT

For those eager to foray into foraging, Taylor offers seasonal classes across North and East Texas. “My goal is to equip people with the skills and confidence to forage safely and sustainably,” she says.

RESOURCES Her website, wildforagingwithcourtney.com, includes an e-book packed with tips for beginners and advanced foragers.