How should corn silk be brewed, and what ratio should be used? — Corn silk 30 g - Lekraset

Corn silk is a cut herbal raw material prepared by infusing it in hot water. Hot water draws soluble substances out of the fibres — flavonoids, bitter components and other compounds that shape the taste and aroma of the drink.

According to the instructions, 1 tablespoon of the herb is covered with a glass of hot boiled water and heated in a water bath for 15 minutes, stirring. The infusion is then cooled and strained, the herb is squeezed out and the volume is made up to 200 ml with boiled water. Shake the infusion before use; adults take it 1 tablespoon 3 times a day.

The infusion is light golden, with a mild herbal taste and a delicate grainy note — without sharp bitterness. It can be drunk on its own or added to other herbs in a blend. If you are putting together your own herbal blend, corn silk goes well with herbs of neutral flavour and does not overpower their aroma.

Once opened, the pack is best stored in a dry place away from direct sunlight and strong odours — like any herbal raw material, corn silk absorbs moisture and other smells.