Corn Silk

The thread-like stigmas — the “silk” — of maize (Zea mays), taken from ripe ears before the grains themselves are stripped off.

Presented as tufts of silky filaments, golden yellow to reddish brown according to the degree of ripening, dried in the shade to preserve their delicate texture.

A plant-food of folk tradition in China as in the West, long inscribed in the European pharmacopoeias.

A refreshing drink of country cookery, in Asia and elsewhere.

A very mild herb of the freeing register, for the fluids in excess, particularly well suited to delicate constitutions that do not take the more powerful herbs of that register.

Traditionally used within the register of the natural passage of the fluids, to quiet gently constitutions of light heat-Dampness in the lower region, and, coupled, within the freeing register of Wood.

A very approachable herb, suited to regular use.

• Infusion: 1 tablespoon (10-15 g) in a large cup, water at a simmer, 10 minutes — a mild flavour, pleasant even on its own
• Decoction: 15 to 30 g (quantities readily go high, the herb being very mild), simmer for 20 minutes
• Mild use: 1 large cup a day for 2 to 3 weeks
• A popular tradition: very widespread in popular use the world over

A herb approachable by most constitutions. To be used in moderation in cases of already very loose stools from deficient Yang.