English tastes evolved during the 16th century in at least three ways. First, recipes began to emphasise a balance of sweet and sour. Second, butter became an important ingredient in sauces, a trend which continued in later centuries. Third, herbs, which could be grown locally but had been little used in the Middle Ages, started to replace spices as flavourings. In A. W.'s "Book of Cookrye", 35% of the recipes for meat stews and sauces include herbs, most commonly thyme. On the other hand, 76% of those meat recipes still used the distinctly mediaeval combination of sugar and dried fruit, together or separately. New ingredients were arriving from distant countries, too: "The Good Huswifes Jewell" introduced sweet potatoes (from the tropical Americas) alongside familiar Medieval recipes.