Corn Silk Green

Corn is a well-known crop around the world. Especially revered by the indigenous cultures of the Americas, Zea mays is the botanical nomenclature for corn. The genus, Zea, stems from Greek meaning "to live" and the species, mays has its roots in the native Mexican language corresponding to "mother" or "mother of life." This is a testament to the importance and life-giving qualities of this plant, not only for people in its native cultures but around the globe.

Native to Mesoamerica and first cultivated by the indigenous people of southern Mexico and Central America, Zea mays is now farmed around the world and has become one of the most important crops for human beings. A member of the Poaceae or grass family, corn has female inflorescences which fruit into individual kernels making up the ‘ear’ of corn. The ear is enclosed in a modified leaf called a husk and is typically harvested in high summer. The corn silks are the shiny, thread-like, elongated styles of the flower that run the length of a cobb of corn. Each style is attached to an individual ovary at one end and at the other outer end develops into the flower’s stigma which has little hairs, helping pollen to adhere and successfully fertilize. Zea mays can either be a perennial or annual depending on the subspecies.

While the corn cobb is an important food source, the corn silk is not a food but has a long history of use for its wellness supporting properties in traditional indigenous healing modalities. As maize spread around the world, so did word of its healthful qualities. Corn silk is a diuretic with an affinity for the kidneys and urinary tract, especially when heat is present. Considered energetically cooling and demulcent, corn silk is sometimes used in traditional folk herbalism as a tonic herb. Corn silk is typically prepared fresh as a tincture or can be dried and used in herbal tea blends and as a stand-alone infusion.