Salad Burnet: I came upon this herb in the July 1960 issue of Gourmet, and wonder why I've never encountered it anywhere. According to this article, it is pretty, easy to grow, and has a cool cucumber-like flavor. Here are a few suggested uses.
Although the article doesn't suggest it, I'd throw a little burnet into this Bloody Mary mix....
And here's another nearly forgotten cooking suggestion from the same issue:
Should you actually want to try potatoes cooked in pine resin, you're in luck. The Diamond Forest Products Company still sells kits. Sounds a little like frying a whole turkey: the resin is extremely flammable, and you use a lot of it. Best done outdoors.