Does Anybody Know Anything About Cornsilk Tea?

DH had an abcessed tooth and it made him sick all over his body. He takes saw palmetto for his prostrate and the infection from that tooth really kicked it into high gear. He got where it hurt to pee and he barely dribbled. So I did a search and found out that cornsilk tea helps to shrink the prostate. I brewed him some and he drank it several times a day. I also brewed dandelion tea because it acts as a diruretic, I figured if he is having trouble peeing, lets just make him pee (not pee) some more!

He drank lots of pee-tea! The cornsilk tea also calmed him down some and helped him sleep. He got the tooth cut out yesterday and he immediately felt better. But he still wants to take the cornsilk tea, as he feels it helped his prostate.

So between the antibiotics for the infected tooth and the cornsilk tea, DH could go pee a lot easier. Just thought I would throw that out there in case any of you men or men-in-your-life might need to know.

rhoda_bruce said:

Thanx Corn Woman....you have convinced me. No more brown stuff...

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Anytime Rhoda

I know this is chiming in kinda late but....

Frying the corn silk produces a wonderful tangle of light crispness. Gather the light, clean corn silk from your shucking (cut off any brown ends). The trick is drying the strands completely in a dehydrator or a 175-200⁰F oven and then flash frying them at 400F. If your oil isnt hot enough the silks will be stringy and tough, but at high heat they are crisp, delicate and delicious. Try seasoning with salt, cayenne, nutmeg, cumin, smoked paprika and lime zest and using them to make nests, garnished with a variety of fresh herb leaves and cradling a soft-cooked egg. You could also use fried corn silk as a crunchy garnish to eat out of hand or over creamed corn. Or wrap them around shrimp as a seasonal twist on the cruise-ship classic, coconut shrimp.

Now that is coooool to the max!

Not a fan of soft cooked eggs, but I can see that w/banty hard boiled eggs.

Britesea said:

I know this is chiming in kinda late but....

Frying the corn silk produces a wonderful tangle of light crispness. Gather the light, clean corn silk from your shucking (cut off any brown ends). The trick is drying the strands completely in a dehydrator or a 175-200⁰F oven and then flash frying them at 400F. If your oil isnt hot enough the silks will be stringy and tough, but at high heat they are crisp, delicate and delicious. Try seasoning with salt, cayenne, nutmeg, cumin, smoked paprika and lime zest and using them to make nests, garnished with a variety of fresh herb leaves and cradling a soft-cooked egg. You could also use fried corn silk as a crunchy garnish to eat out of hand or over creamed corn. Or wrap them around shrimp as a seasonal twist on the cruise-ship classic, coconut shrimp.
http://i283.photobucket.com/albums/kk283/britesea/cornsilknest.jpg

Click to expand...

Wow! that looks so artistic! And you can eat it! I solemnly pledge (raising right hand) to never ever ever throw cornsilks away again.

Britesea said:

I know this is chiming in kinda late but....

Frying the corn silk produces a wonderful tangle of light crispness. Gather the light, clean corn silk from your shucking (cut off any brown ends). The trick is drying the strands completely in a dehydrator or a 175-200⁰F oven and then flash frying them at 400F. If your oil isnt hot enough the silks will be stringy and tough, but at high heat they are crisp, delicate and delicious. Try seasoning with salt, cayenne, nutmeg, cumin, smoked paprika and lime zest and using them to make nests, garnished with a variety of fresh herb leaves and cradling a soft-cooked egg. You could also use fried corn silk as a crunchy garnish to eat out of hand or over creamed corn. Or wrap them around shrimp as a seasonal twist on the cruise-ship classic, coconut shrimp.
http://i283.photobucket.com/albums/kk283/britesea/cornsilknest.jpg

Click to expand...

Hey, Britesea, nice to "see" you again; its been awhile

That is really interesting about frying the cornsilk, and looks really appetizing. I wonder what the carb. count would be. I'm not eating corn right now, because of the carbs. <sigh>, but that looks so good. Its got to be better than noodles, right?

I'm guessing that if it does have carbs, they would be very minimal- there's hardly anything to them, after all

Nice to see you too, @ORChick !

You could try talking to a more receptive doctor. Just because your doctor wants you to take this doesn't mean you HAVE to... it's your body, after all. I'm running into the same mind set over my cholesterol: I'm only 10 points away from normal, and I asked if I could get off the statins once I had a normal blood test. She said no, but when I asked her to explain why

Corn silk has been traditionally used for urinary tract type things, I think it is supposed to be somewhat antiseptic!