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