Herb Wines
Der gantzen Artzenei, Dryander, 1542

Herbal Wines are basically infusions of herbs in wine. The herbs are steeped in wine for a number of days, then strained, and kept for use. In some cases white wine is preferred, in others, red wine.

Also important is the quality of the wine. A dry, astringent wine is better for looseness or leakage, and as a carrier for astringent medicines. A sweet wine is better to strengthen. Often the specific type of wine was ordered based on its qualities.

Sometimes a Herbal Wine is made by boiling a herb in water, adding sugar and ferment (yeast), and leaving it to become a wine by fermentation.

The most commonly used wines were some of the simples, especially Wormwood and Rosemary wine. There were also many recipes for Hippocras, or spiced wine.