Here's a few that I have done in case anyone is interested. I suppose many of you have made just about every concoction you could think of, right?
Rosemary still mead, 15 lbs honey and a fat handful (couldn't touch finger to thumb, about 1 foot long) of rosemary simmered for 15-20 minutes. The best mead I have ever had including those purchased and others I have made. Medicinal tasting if you drink too early.
Grape mead carbonated with 3/8 cup corn sugar. Not super fizzy, not still, it was awesome.
Currently in the secondary is bay laurel mead. I was worried it will taste like pasta sauce, but it smells really really good. I think this one might be as good as the rosemary.
I'm actually going to make another batch of rosemary mead when the next carboy comes available.
I tried sage mead and it smelled a little like tires. Too bad. I think it had to do with heating the sage, maybe I'll try it again in the secondary only.