With my last two gruits souring I've been trying to find a way to keep things cleaner in the beer and ran across an article on using aged hops. Apparently if you age your hops it gets rid of the bittering and flavoring properties, but keeps the antiseptic. After hearing this I thought I had my answer. That is until I ran across someone talking about it leaving some off flavors (wish I remembered the sites where I found these). Anyway I was wondering if anyone has experience with using aged hops.

Aged hops are used a lot in Lambic type beers, IIRC. They are supposed to have a cheesy aroma, which I don't think I'd want in any type of beer! I'd steer clear of them for a gruit ale.
Why don't you just use good hops? I mean, if you're going to use hops in a gruit, they might as well be good hops, right? Maybe you could try making a normal beer, add the fennel seed at the end of the boil, and use the gruit herbs for 'dry herbing'.

Cheers,
Dave

I think I'm gonna chuck the fennel from the recipe for now. My goal with the aged hops was to have the main flavors provided by the gruit herbs, but have the antiseptic properties of the hops. I may go with your suggestion though with a low alpha acid hop. The cheesy aroma sounds off putting to me too.