I find that using those traditional hop varieties is appropriate for flavor and aroma hops, but their low alpha content makes them fairly unsuited for providing enough bittering.
It’s best to retain those flavor and aroma additions and then use a clean high alpha bittering hop to supplement the bittering level to the desired level recommended for the style. This approach helps avoid creating ‘green’ or ‘vegetal’ flavor in the beer due to a high mass of hop plant matter in the boil.