So does that eliminate some of the things I've been thinking about. I'm thinking fennel is a vegetable, but perhaps it's both depending on what you use it for. Lemon grass - that would qualify.
In my research, rosemary and quince (does it sound like a posh law firm?) showing up quite often together, but we don't get many (any?) quinces around here.
I did not realize I had so many British canning/preserving books -- they don't seem to often bother with a water bath and have this odd (IMO) notion of turning the jars upside down after sealing them - to what purpose, I do not know, but ...
Pickled asparagus could be right - esp right now, but would need to introduce and herb and frankly, beyond tarragon, which I could take or leave, I'm not sure what to add that wouldn't over power the asparagus. Blue Book / Preserving - blanks - as was, The Glass Pantry (see Library Thing site for details), so ... more research, but first - time away. nice.
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