Sweet gale or bog myrtle is a classic northern European gruit ingredient.
Coriandrum sativum (but not the leaf). Given that it was cultivated in ancient Egypt, it’s probably been something that brewers have added to beer almost from the beginning. “Roasting or heating the seeds in a dry pan heightens the flavour, aroma, and pungency. Ground coriander seed loses flavour quickly in storage and is best ground fresh. … Coriander seeds are used in brewing certain styles of beer, particularly some Belgian wheat beers. The coriander seeds are used with orange peel to add a citrus character.” (Wikipedia)