hist-brewing: Gruit herbs (was: Marsh Rosemary)

[Angus MacIomhair]

I've tried Meadowsweet (Filipendula ulmaria) but I can't tell you what it tastes like, I brewed the batch a few hours ago. 
I've tried Sweet Gale (Myrica gale) as well.  It gives a nice touch but don't use too much (sadly I have no idea how much 'too much' is), I was offered an ale with M. gale at the Swedish Homebrewers' Championship of 2000 and it was really bitter and I kept coming back for more.  IIRC it was brewed with hops and M. gale.  The resulting headache was out of this world.  In all fairness I have to add that I tend to get headaches from munching hops as well (did that when I tried to get a feel for what different hop species tasted like, I DO NOT recommend it)   
I plan to try wormwood if I can get it fresh.  Yes I know about thujone but you'll find that in common household spices as well (eg. sage & tarragon).  Yarrow is on the list of herbs to try as well.  Scotti, since you've tried it, what does it taste like. Even though it's a spice, not a herb I like cinnamon for its astringent qualities (20-30 min boil, 4-5 sticks to 20 liters).

Be safe from exploding bottles.
/Angus MacIomhair, relaxing with a bottle of Maredsous 10 after a night of brewing.
Quintilius Varus, give me back my legions!
-- Augustus


--- PBLoomis at aol.com wrote:
>In a message dated 5/18/02 7:45:32 PM Central Daylight Time, 
>peeweenation at myfastmail.com writes:
>
>> Hello - I have been searching for and planting a variety of herbs - mostly 
>> intended to be used in brewing.  I searched very hard for Marsh Rosemary in 
>> any form and finially came up with a source for the seeds. 
>>
>    Oh good!!
>    I've been experimenting with various gruiting herbs.  So far I've tried
>alehoof, yarrow, and hyssop, with good customer response.  What else 
>are others using, and what does it taste like?
>    Scotti
>    Knowledge is never wasted, nor is the time to acquire it.
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