Herbs in non-hopped beers

[TimT]

Yes, someone (Manticle I think?) mentioned that earlier. It may depend how much you use too; there's a lot of folksy recipes involving lavender (lavender scones, etc) which don't say which type to use. You just go out into your garden and pick it.... I made a saison with lavender very early this year. The final ale had just a hint of lavender - it tended to be lost in the overall yeasty flavours, and faded

(Just looked camphor up. In large doses it's toxic (so is everything) but it was used as a flavouring in many sweets in the middle ages).

 

[panzerd18]

I would have thought you would have to be careful with lavender as the flavor would completely take over.

A hint of something is always good.