Fresh Herbs, mixed for cooking, more chia recipes

  In our area, we have had a long stretch of frequent rains lately, things are in need of drying out. But one thing has come of it, the garden is producing lavishly. I have been shredding, cubing, pickling and anything else I can think of, zucchinis and cucumbers the last few weeks. the cupboard is now full of pickles. I might consider relish in the future, but no more pickles.
  The herb beds have also been growing abundantly so a lot of my herbs are being dried or frozen or refrigerated for future use.  A good way to keep your herbs ready for cooking later is to put a few leaves in an ice cube tray, fill each area with water and freeze. Then pop them out and put in bags, labeled, for use another time. They are like cooking with fresh because they keep their color and flavor.
 Many times a recipe will ask for a combination of herbs, and sometimes the recipes are hard to find, so today I am going to gve you some ideas for combinations.
    BOUQUET GARNI
 This is a French combination  of :
  Bay leaf
  Thyme
  Parsley.
Tie these together in a bundle and add to your cooking pot. You can adapt this to other herbs if you have some you like to use, but this is the classic version.
    FINES HERBES
  1/4 cup of chervil
  1/4 cup of chives
  1/4 cup parsley
  1/4 cup of tarragon
This is a mix of fresh herbs thats good in salads or sprinkled on melons. Not good made of dried herbs.

   HERBES de PROVENCE
  1 tablespoon of basil
  1 Tablespoon marjoram
  1 Tablespoon savory
  1 Tablespoon thyme
  1 teaspoon lavender flowers
  1 teaspoon cracked fennel seeds
This is very flavorful, use in small amounts.  Good on eggs, pizza, fish and in stew.

    GREMOLATA
  3 cloves of garlic
  1/2 cup parsley
  1 tablespoon of lemon zest
Ususally served over meats, or as a garnish on pasta and great on baked potatoes or squash.

   ITALIAN HERB BLEND

  2 and 1/2 tablespoons oregano leaves
  2 and 1/2 tablespoons basil leaves
  1 tablespoon marjoram leaves.
This can be used fresh, or dried.  If added to olive oil, you can use it as a dip for bread, maybe adding a little crushed garlic too.
 
 A few times ago, we talked abou chia seeds and all their uses and benefits. I have a drink for you to try.  A  Berry Chia Cooler.
  Put a tablespoon of dried hibiscus tea, made with peppermint and orange peel,  plus a handful of dried hibiscus flowers, into a tea pot of hot water. Stir in 2 tablespoons of raw, local honey, stirring til mixed. Set this in the refrigerator overnight. Next day, add a handful of fresh or frozen berrys, your choice. Then stir in 4 tablespoons of chia seeds. Let sit for an hour, so seeds  produce gel. Strain and drink chilled. Ah yes, crush the berrys before adding. The tea I use is called Good Nature(brand) and is an organic mix of hibiscus, rose hips. I bought it from Swanson Vitamins.
  Hope you have a good week, a little rain, a little sun, a little breeze to cool you. Take care, stay well.