hist-brewing: Gruits: Fresh or Dried?
polrena at hotmail.com
Sat Jan 13 04:03:22 PST 2001
Hi, I like your question, because I've been pondering the same thing for my
herbed meads. If you'd like my two cents, here it is:
If I have enough recipes from the same person, I try to read all of them to
see if the author ever indicates one or the other, in particular. If one
recipe calls for "2 ounces parsley root, dried" and then another one calls
for "3 ounces sweet marjoram," I generally presume that indicates the
marjoram should be fresh. If not, here are some other clues I have found:
if the recipe calls for "sprigs" of rosemary, etc., I take it to mean fresh.
Same for "slices" of herbs, as dried herbs would normally, I'm guessing,
For gruit specifically, I found this in "Sacred and Healing Herbal Beers" by
For Myrica, "this plant grows of the moors, close to some of the lakes. It
was gathered in the autumn, and the leaves were also taken. When this plant
was used the ale was strong...-Odd Nordland, 1969" Later, Buhner says, "The
branches containing the nut cones should be gathered in fall and used fresh
or recently dried. The older they are, the less vasodilating effect they
possess, the resins deteriorating with time....some of the fresh heb should
be hung in the fermenter to work with the alcohol that the yeasts produce
For Rosemary: "the traditional use of the fresh flowering tops of wild
For Yarrow: "The aromatics are especially strong in the flowering
plant...to preserve the aromatics, which will boil off, the plant should
both be boiled and added to the fermantation to infuse over time...or else
simpoly steeped in the hot wort as it cools."
My humble, amatuerish guess is, fresh.
Katla in Mikla
>From: NeophyteSG at aol.com
>To: hist-brewing at pbm.com
>Subject: hist-brewing: Gruits: Fresh or Dried?
>Date: Fri, 12 Jan 2001 18:57:12 EST
>Does anyone have a sense of whether gruits in ales and meads were usually
>fresh or dried?
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