I would have absolutely no problem using those... here is something to ease your mind:
Originally Posted by The Mad Fermentationist
I have not found aged hops to be a necessity for any sour beers including inoculated-lambics. Since you are adding the microbes yourself you do not need to worry about protecting the beer from wild invaders as lambic brewers must when they are slowly cooling their wort in a coolship, exposed to the microbe-laden air. If you are looking to do a spontaneous/ambient fermentation then aging hops is something you should look into (several years before brewing...).