hist-brewing: Gruits: Fresh or Dried?

[NeophyteSG at aol.com]

Does anyone have a sense of whether gruits in ales and meads were usually 
fresh or dried?  I understand that spices from outside a region would 
necessarily be dried but any kind of context would help.  It seems to me that 
it would make a big difference in taste whether "a handful" of [fill in the 
gruit] were fresh or dried.

Shawn
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