I was Looking through a Book that I have called the herbalist and came across A fer herbs, roots and flowers that people have been adding to wine and beer since this tradition of brewing has begun, and just wanted to share them with everyone. Some are for wine and some for beer; you can experiment with both if you so choose.
Balm Root: Used In wine and cordials, for its delecate aroma and flavor.
Burnet Herb: This herb being put into wine, yeeldeth a certain grace in the drinking. Two or three stalks of this herb put into a glass of french, or any wine at that matter gives a wonderful fine relish to it.
Calamus Root: Used for its fragrance and flavor, mainly in cordials and bitters. It yields its virtues in boiling water or spirits. The root is used like Ginger in India. Calamus imparts at once an aromatic taste and an agreeable bouquet or odor to the liquid in which it is infused. It is used by the rectifiers to improve the flavor of gin, and is largely employed to give a peculiar taste and fragrance to certain varieties of beer.
Canella Bark: Steeped in red wine in Guadalupe, to be taken for colds. Canella is known as white Cinnamon.
Cardamon Seed: A highly aromatic seed with warm and slightly pungent taste. Properties are extracted by water and alcohol. Cardamon is used in England to give strength to beer and spirits, and are extensively mixed with gin, in conjunction with capsicum and Juniper berries, which, however is an illegal practice.
Chamomile Flowers: Used in south America to aromatize mine, making a rather exotic, and good tasting beverage.
Clary: Raisin wine, made with fresh flowers of this herb, give it a distinctive flavor. Old recipe to sweeten wine: In 30 gal. of wine, infuse a handful of the flowers of clary. Then add a pound of mustard seed, dry ground, put into a bag and sink it to the bottom of the cask. In England, Clary is said to give and intoxicating quality to beer. Saffron also- the dried stigma of the crocus satius, has a similar effect.
Cloves: Cloves steeped in wine, was a very old recipe given to stop vomiting, and improve the appetite.
Flaxseed: The mucilage of this seed is obtained by boiling, and is used for giving a body to wines.
Garden Sage: The leaves, the flowers and seed, put into a vat with ale, while fermenting, greatly increases inebriating quality.
Gentian: Is intensely bitter, without being nauseous, and the bitter principal is extracted by water and alcohol. Gentian enters largely into different formulas for bitters. Better known in Europe as Enzien.
Ginseng Root: Used in Pioneer days as a cordial, made by steeping wine and spirits.
Grains Of Paradise: This plant is used to give a heating quality to beer, being a wicked adulteration, rendering it to some constitutions highly inflammatory. Another Authoritative source states: the pungent seeds are used chiefly for the flavoring cordials, and for imparting an artificial strength to spirits, wine and beer.
Hyssop: Peculiar flavor of the leaves and flowers used to flavor wines and liquors.
Kava-Kava: Roots have a delicate sassafras flavor. Used in the Pacific South Sea islands to make a ceremonial drink.
Lemon Grass: Used to give Delicate fragrance to Cordials and whit wine.
Logwood Chips: Makes a deep red color, bordering on purple. Imparts its color to water and alcohol. Used in coloring wines- and combined with burnt sugar to color brandy.
Meadow Sweet: The leaves of this lovely old fashion herb gives a pleasant odor to white wine and other liquors. Flowers and leaves have an almond-like aroma.
Persimmon: The fruit is sometimes pounded with bran and formed into cakes which are dried in an oven, and kept to make beer. Which purpose they are dissolved in warm water with the addition of hops and leven.
Orris Root: Has a pleasant odor, resembling violet, and a bitterish, acrid taste.
Quassia Chips: The wood is inodorous,and has a pure bitter taste, which is surpassed by that of few others in intensity. It imparts its bitterness with a yellow color, to water or alcohol.
Rosemary: Rosemary wine, taken in small quantities, acts as a quieting cordial. The wine is simply flavored by steeping the leaves in white wine and removing the herb when the desired flavor is obtained.
Wine Aromatic: 1 tsp. of wormwood: 2 tsp. each of- pepperminy, thyme, hyssop, sage, lavender and sweet marjoram, 2 pints port wine. Steep until desired flavor is obtained, then strain.
Wine In Cookery: Steep according to strength desired, with sherry wine any of the following: curry, cayenne, basil, or ragout spice mix which is made by combining 1 oz. each of dry mustard, black pepper and grated lemon peel, and a pinch each of Allspice, Ginger, Nutmeg and cayenne pepper.
Wine Spiced: To 3 quarts of white wine add: 1 oz. cinnamon: 1/4 oz. Canella: 1 level tsp. of each of the following: Nutmeg, ginger, and Galangal. Allow to steep 2 to 4 days, according to the strength desired. Strain and add 1 pound lump sugar.
Woodruff Or Master Of The Woods Herb: Germans made a may wine by steeping woodruff herb, with slices of orange or lemon peel, in dry white wine. The herb may be strained off when desired strength is acquired.
Virginia Snakeroot: Used to flavor bitters. The bitter principal is yielded to either water or alcohol.
Yarrow: The leaves of Yarrow or Milfoil have the property of producing intoxication. These ore also used in the north of Sweden by the Delecarlians to give headiness to their beer.
Zedoary: A spicy root, resembling Tumeric. Used to flavor liqueurs and bitters.
Well this is the list and I hope you find it use full. Just experiment a little and let me know what you come up with, And I'll do the same. Thanks and peace_ Zion Brewing!