An ear of Corn is the plant’s female flowering structure, tucked inside layers of husk. Each potential kernel begins as a tiny ovule along that ear, and from each one grows a single strand of Cornsilk. These fine threads extend outward to receive pollen, and once pollination is complete, the kernels begin to form. By the time we harvest the cobs and pull back the husk, the silks have usually turned brown and dried, their work already done.
Harvested earlier, while still supple and light in hue, Cornsilk can be dried for tea. Thee infusion is pale golden with a mild, familiar aroma. Good Cornsilk should taste like the essence of corn ~ gentle, slightly sweet, and clearly connected to the plant from which it comes.
