Gruit Herbs.xlsx

	A	B	C	D	E	F	G	H	I	J	K	L	M	N
1			Mugwort, Yarrow, and Bog Myrtle have the most evidence to their use in gruit throughout history. *The Rise and Fall of Gruit		Always do some research before using herbs you are unfamiliar with! This list is not comprehensive, just notes from our own experiences.		If nothing is listed, default to one 6-inch sprig per gallon until standard addition is determined. Generally: bitterness at beginning of boil, aroma at end.				*if foraging, be sure you cross reference for identification
2	Common Name	Other names	Scientific Name	parts	WARNINGS	Reported side effects	Suggested amount and timing of addition (lb/bbl, oz/gal, or g/L)	Bittering/Flavor/Aroma contributed?	Characteristic Aroma	Where/When to harvest	Foraged or grown?	Fresh/dried	Antimicrobial?	Essential Oils
3	Alder	Amieiro	Alnus spp.	branches, sap
4	Allspice	Pimenta, myrtle pepper da jamaica	Pimenta dioica	seed					peppery, spicy, woody
5	Anise	Aniseed	Pimpinella anisum	seed					licorice
6	Arrowleaf Balsamroot	Girassol	Balsamorhiza sagittata
7	Balsam Fir	Bálsamo do Canadá
8	Basil	Manjericão	Ocimum basilicum	Leaves, stems, flowers				bitterness, flavor, and aroma	herbal spice		grown		yes	nerol, geraniol, linalool, eugenol, limonene, humulene
9	Bee Balm	Oswego Tea, Bergamot	Monarda spp. Bálsamo de abelha	Leaves, stems			one 6-inch sprig per gallon, varying times in boil	Bitterness, Flavor and aroma	floral and herbal		grown	Fresh preferred
10	Birch	bétula	Betula spp.	branches, sap (ramo, seiva )
11	Bitter Orange peel	Curaçao Orange( Casca de laranja amarga)	Citrus aurantium var. currassuviencis	peel, zest, pith			1 tbsp / 5 gallons near flameout	bitterness, flavor, and aroma					yes
12	Black Walnut	Noz preta	Juglans nigra	green fruit
13	Blueberry	Bilberry Mirtilo	Vaccinium myrtillus	leaves, shot,			1g/L- 5g/L. 15min - 0min boil, whirlpool, dry herb	Soft bitterness, flavor, aroma	helbal, fruit,		foraged
14	Bog Myrtle/*	myrica Gale, sweet gale	Myrica gale Murta de pântano, Myrica gale				1/10 to 1/2 oz per gallon. later in the boil (2g/L at 20 inhibited lactobacillus souring!)	flavor and aroma	menthol, eucalyptus		both	dried	yes	α-pinene, cineole, germacrene, limonene
15	Bogbean	Buckbean, trèfle des marais, trèfle d'eau	Menyanthes trifoliata	beans, leaves	Not use when taking any anticoagulants, or having diharrea related problems, or blood problems, or being pregnant			Clean bittering, no aromas
16	Burdock	Bardana-maior, Erva-dos-pegamassos, Pega-moço ou Orelha de gigante	Arctium spp.								foraged
17	Calamus	Sweet flag (cálamo ou Açoro)	Acorus calamus	Roots and leaves	Might cause hallucinations in high amounts		0.3 g/L dried root end of boil	Aroma	Cinnamon, Candyrock
18	Chaga		Inonotus obliquus	Mushroom ( cogumelo chaga)			water extraction 100g -140g to 22L. (simmer 5L tea for 6-12hrs)	Flavor			foraged	Dried
19	Chamomile	German Chamomile	Matricaria chamomilla	Flower heads (Camomila)			0.2oz/gallon near flameout (5min or later)		menthol floral		both
20	Chicory		Cichorium intybus	roots					roasted roots - coffee		foraged
21	Cinnamon/Cassia		Cinnamomum verum	bark	canela-aromática, canela-chinesa, cássia-chinesa ou simplesmente cássia
22	Cleavers	Goosegrass, Catchweed	Galium aparine		amor-de-hortelão, erva-peganhosa, pegamaço, pegamassa, rapa-saias, raspa-lingua						foraged
23	Common Mallow	Malva Comum	Malva neglecta
24	Coriander	Cilantro, Chinese Parsley	Coriandrum sativum	leaves, seeds, roots	coentro		0.25 - 1oz/5 gallons, 5 minutes left in boil.	flavor and aroma	leaves-herbal seeds-citrus	leaves prior to flowering, seeds after drying	grown	fresh or dried
25	Creeping Charlie/Jenny	Alehoof, Ground Ivy	Glechoma hederacea		Hera-de-canteiro, Glecoma, Hera-terrestre, Malvela, Sanguina, lotilã-do-mato, lera-terrestre, Erva-de-são-joão						foraged
26	Damania		Turnera diffusa		damiana
27	Dandelion	Dente De Leão	Taraxacum spp.	Flower Petals, roots	Dente-de-leão, radite-bravo, chicória-silvestre, chicória-louca, salada-de-toupeira		roots and leaves early in boil, flower petals at flameout	bitterness, flavor, and aroma			foraged	Fresh
28	Dill	endro, aneto ou dill	Anethum graveolens	seeds, fronds							grown
29	Elderflower	sabugueiro ou sabugueirinho	Sambucus spp.	flowers, berries	Verify it is not Pokeweed, leaves and stems of the plant are toxic		See method Raf Soef (Bokkereyder) add flowers late/flameout or in fermenter as "dry hop"	flavor and aroma		Harvest early morning. Remove twigs and branches	both	fresh or dried
30	Fennel	Funcho	Foeniculum vulgar	flowers, stems, seeds			1 flower/5 gallons in secondary is sufficient for prominent licorice flavor		licorice		grown
31	Fireweed		Chamaenerion angustifolium	flowers, leaves			add flowers to fermenter
32	Ginger		Zingiber officinale	root			0.5 oz per gallon 30 minutes in boil (extracts more heat). can be added as "dry hop" at similar rate	Flavor and aroma	Spicy ginger bite
33	Goldenrod		Solidago spp	flowers			ij				foraged
34	Grains of paradise	Grãos do Paraíso	Aframomum melegueta	Seed	pimenta-da-guiné		0.1g/L - 0.5g/L	flavor, aroma, spicy	Peppery, forest-like aroma, with hints of citrus, cloves, cinnamon, cardamom
35	Grape (vine/leaves)	folha de uva	Vitis spp.	vines and leaves
36	Ground ivy	gill-over-the-ground, creeping charlie, alehoof, tunhoof, catsfoot, field balm, and run-away-robin	Glechoma hederacea	leaves, stems, flowers	Ground ivy contains pulegone, which is potentially toxic to the liver. This chemical compound may interact with pennyroyal, which also contains pulegone. Caution is advised.		17 gr/gal dried stems, leave and flowers at 60 minutes	Bitterness, flavor, aroma	basil and sage with minty undertones	spring	foraged	Fresh or Dried		limonene, menthone, flavonoids, triterpenes such as alpha and beta ursolic acids and oleanolic acid, Marrubiin which is a diterpene, and Polyphenolic acids such as Rosmarinic acid.
37	Hay/straw	several varieties available		stems and seedheads			in mash, typically as lautering aid	flavor?	grassy hay-flavor reported
38	Heather	Common Heather, Ling	Calluna vulgaris	Flowers	Urze ou Queiró		0.5 oz per gallon, add at flameout				both?	Fresh preferred
39	Horehound	white/common horehound	Marrubium vulgare	leaves, flowers	erva-virgem, incenso, marroio, marroio-branco, marroio-de-frança, marroio-vulgar ou marrolho		leaves are very bitter
40	Hyssop	Hissopo	Hyssopus officinalis	flowers
41	Juniper	Eastern Red Cedar	Juniperus spp: J. communis, J. Virginiana	branches and "berries"	Juniperus sabina is TOXIC!	Zimbro	berries or boughs, 0.1 oz/gal berries late boil	Bitterness? flavor, and aroma			both	dried	yes	pinene, sabinene, limonene, myrcene
42	Labrador Tea**	Marsh/Wild rosemary	Rhododendron tomentosum/groenlandicum/neoglandulosum	Leaves	Poisonous in high doses	"Mild stimulant"	0.05 - 0.2 oz per gallon fresh (less if dry)	strong bitterness, flavor, and aroma			foraged	Fresh or Dried	yes
43	Laserwort**		Laserpitium latifolium
44	Laurel Tree Berry**	Bay Laurel, Sweet Bay	Laurus nobilis	berries, leaves not trad.	Toxicity observed in California Laurel	louro
45	Lavender	Lavanda	Lavandula spp.	Leaves, stems, flowers			One 6-inch sprig/gallon early in boil, later usage is floral, but may result in soapyness	bitterness and cinnamon-like spice, floral when later	spice and floral		grown	Fresh or Dried
46	Lemon Balm	balm, balm mint	Melissa officinalis	Leaves	Erva-cidreira		0.2oz/gal at flameout/whirlpool		lemon?		grown			citral, citronellol, geraniol, caryophyllen, nerol
47	Lemongrass	capim limão	Cymbopogon spp.	blades			0.2oz/gal at flameout/whirlpool		lemon?		grown
48	Lichen
49	Maple	Sugar Maple	Acer saccharum	sap	Acer saccharum ou bordo-açucareiro é uma espécie de bordo, a principal fonte de seiva para produção de xarope de bordo
50	Meadowsweet		Filipendula ulmaria	flowers, leaves	Filipêndula como também conhecida por ulmeira, erva-ulmeira, ulmária, olmeira, rainha-dos-prados- erva-das-abelhas, grinalda-de-noiva, aspirina vegetal e barba de bode		flameout/whirlpool or "dry hop"	contains tannins and quercetin; bitter	bitterness		foraged		yes	linalool
51	Mint	Menta	Mentha spp.	leaves, stems			early in boil (60min) and/or 1 tbsp/5 gallons at flameout	bitterness, flavor, and aroma	menthol		both		yes	piperitenone, caryophyllene, pulegone
52	Motherwort	Lion's tail	Leonurus cardiaca	Leaves, stems, flowers	orelha-de-leão e rabo-de-leão		leaves are very bitter, flowers can add aroma at flameout	Bitterness			foraged	Fresh preferred
53	Mugwort*		Artemisia vulgaris	Flowers, Leaves	Toxic in very high quantities!	flor-de-são-joão, erva-de-são-joão	1-5 grams per gallon early in boil (30 or 60min) similar late for aroma	bitterness, flavor, and aroma	"aromatic", herbal, sage-like	Prior to, or just after flowering	both	Fresh or dried	yes	myrcene, cineol, camphor, thujone, pinene, chrysanthenyl, caryophyllene, humulene, farnesene
54	Mullein	velvet plant, Great Mullein	Verbascum thapsus	flowers, leaves	Do NOT confuse with Foxglove	vela-de-bruxa					foraged
55	Nettle	Common/Stinging	Urtica dioica	leaves	Will sting bare skin, formic acid		7 g/l fresh leaves with stems, late boil	flavor and aroma	Herbal/grassy (pissy when young)		foraged
56	Nutmeg	noz moscada	Myristica spp.	seed
57	Oak	White, Red, etc	Quercus spp.	leaves, bark, wood
58	Peppergrass	Virginia pepperweed	Lepidium virginicum	seedpods	familha da mostarde		black pepper taste, use like peppercorns?				foraged	fresh
59	Pine**			Resin
60	Pineapple weed	camomila selvagem erva de abacaxi	Matricaria discoidea	flowers							foraged
61	Queen Anne's Lace	Wild Carrot (cenoura selvagem, ninho de pássaro, renda do bispo e rendas da Rainha Ana)	Daucus carota carota	flowers, roots, seeds	Verify it is not Hemlock, wild Parsnip, or Giant Hogweed. any of these are HIGHLY DANGEROUS, DO NOT TOUCH				carrot-like sweet		foraged* carefully
62	Raspberry leaves/canes	Blackberry leaves/Canes	Rubus spp.	Leaves and stems			0.1oz/gallon leaves 10 min left in boil	flavor and aroma
63	Rosemary	Alecrim	Rosmarinus officinalis	leaves			0.02 oz/gal early in boil	bitterness, aroma			grown	fresh or dried	yes
64	Russian Sage	Sálvia da Rússia	Perovskia atriplicifolia	Leaves, stems, flowers			0.1oz/gal early and late boil	bitterness, flavor, and aroma	rich and herbal / spicy		grown	fresh	yes
65	Saffron	açafrão	Crocus sativus	stigmas/threads
66	Sage	Salvia spp	Salvia officinalis/spp.	Leaves, stems, flowers	Sálvia-comum	used often in early medicine	0.1-0.2oz/gal early and late boil	bitterness, flavor, and aroma	rich and herbal / spicy		grown	fresh	yes	camphor, cineole, thujone, veridiflorol
67	Sarsaparilla	Salsaparrilha	Smilax ornata	bark
68	Sassafras	Sassafras albidum	Sassafras albidum	sticks, bark, roots	Reported as carcinogenic				vanilla/rootbeer		foraged
69	Scotch Broom		Cytisus scoparius								foraged
70	Southern Wormwood	lad's love	Artesmisia abrotanum	leaves			0,4 g/l in secondary.	bitter and aroma	Lemon, sage, pine, camphor, cola			fresh
71	Sow thistle	Serralha;	Sonchus oleraceus	flowers, leaves			flower petals at flameout, leaves are bitter.				foraged
72	Spruce		Picea spp.	Tips/new growth			~1oz/gal Late in boil/flameout	flavor/aroma citrusy pine	citrus and pine	Fresh spring growth, "spruce tips"	both		yes
73	St. John's Wort	Erva-de-são-joão ou Hipérico ou Hipericão	Hypericum perforatum	Leaves, stems, flowers			1 sprig per gallon at beginning of boil				foraged		yes
74	Sumac	Staghorn Sumac	Rhus vernix	Flowers/cones	Poison Sumac has white flowers!					Once fully deep red, after an extended dry period	foraged
75	Sweet Orange peel	Navel, Mandarin, etc.	Citrus × sinensis	peel, zest, pith			1 tbsp / 5 gallons near flameout	bitterness, flavor, and aroma
76	Tansy	Cow bitter	Tanacetum vulgare	blossoms and leaves	Toxic in high quantities!	cheiro-de-mulata, tanaceto, atanásia, erva-de-São-Marcos, Palminha	0.1 oz / gallon at 60 min. (less is more, highly bitter and contains thujone)	bitterness			foraged		yes
77	Thai Basil	Manjericão-de-folha-larga	Ocimum basilicum	Flowers, leaves				bitterness, flavor, and aroma	spice and licorice, citrus		grown		yes	eugenol, bergamotene, limonene, patchoulene, camphor
78	Thyme	Tomilho	Thymus vulgaris	Leaves			early in boil (60min)				grown			thymol, eugenol, vinylguaiacol
79	Tumeric	Açafrão-da-terra	Curcuma longa	root
80	Turkey Tail Mushroom
81	Willow	Sallow, Osier	Salix spp.	bark (casca)
82	Winter Savory		Satureja montana					bitterness, flavor, and aroma
83	Wintergreen		Gaultheria spp.	Leaves			early in boil (60min) and at flameout/whirlpoolbs	bitterness, flavor, and aroma	"wintergreen" menthol		foraged
84	Wood Sorrel		Oxalis acetosella	leaves and pods(vagem)					citrusy sour		foraged
85	Woodruff	Aspérula odorífera	Galium odoratum
86	Wormwood	absinto, também conhecido por losna, sintro, absinto-comum, absinto-grande, absinto-maior, alosna, artemísia, erva-santa e artemísia-absinto	Artemisia absinthium	leaves	Can cause seizures in high doses		~0.05 oz/gallon ... use sparingly, later in boil will minimize bitterness	extreme bitterness.			both		yes	β-thujone, camphor, chrysanthenol, myrcene, pinene, linalool
87	Yarrow*	milefólio, milenrama, erva-dos-carpinteiros, feiteirinha ou mil-folhas	Achillea millefolium	Flowers, leaves			flowers at flameout: dried 1.5 grams to 1/2 oz per gallon, or fresh 1 oz per gallon	bitterness, flavor, and aroma	herbal, eucalyptus/pine, acrid, bitter, tart		both		yes	eucalyptol, camphor, α-terpineol, β-pinene, borneol
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