Corn Silk Tea
For me it is exciting to be surprised when i discover the value of something I had for so long been taught to discard. Case in point is corn silk. It is still corn harvesting season here in most of the country. Last year, I began coming across references to making tea and tinctures from corn silk.
Each silky thread develops from within each ear of corn before it is developed. The silk grows to provide a pathway for the pollen, which comes from the tassel, to fertilize the each kernel. Once the kernels are successfully pollinated, corn will grow!
When husking corn, usually the silks are discarded. Next time you husk corn, save the silk and make tea.
American diets, especially those relying on processed foods and industrially produced fruits and vegetables, are poor in nutrients compared to what our grandparents and great grandparents ate. Finding foods close to home, preserves their nutrient quality, and in addition by discovering and adding new foods you can increase the variety of micronutrients you consume.
So while corn silk tea is most often utilized for kidney health and urinary tract remedies, it is most interesting to me as a way to add something new and local to my diet that I had previously overlooked.
Corn silk contains a variety of micronutrients, including potassium, , magnesium, niacin, and Vitamins A, B6 and K.
Making Corn Silk Tea
I like corn silk tea best made from fresh corn silk.
Rinse about a cup of lightly packed corn silk.
Cover with 3 cups of water.
Bring water to just below boiling and let simmer about 15 minutes.
Strain and enjoy.
I find corn silk tea already sweet enough, but raw honey makes it extra delicious.
Also delicious chilled with ice.
Check out another post on Mexcan Blue Corn.