Herb Wines
Der gantzen Artzenei, Dryander, 1542

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 carried for astringent medicines. A sweet wine is better to strengthen. Often the specific type of wine was ordered based on its qualities.

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.