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Well first of all, people in medieval ages used to salt their meats and fishes all the time. They would do this to preserve food for many months.

Second answer: Spices for the most part were not to preserve food, but to flavor it. Salt is the primary exception, as salt can be used to draw moisture and bacteria do not grown well in saline environments.

Hops in beer making is an example where an herb does have a preservative effect. Hops add bitterness and flavor to beer, and also improve its shelf life. Hops only came into use late in the middle ages. Prior to the use of hops medieval ale would have been slightly sweet, malty in flavor, low in alcohol content, and would have been consumed young after a short fermentation.

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