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Jimbu is an herb that is used extensively in some regions of Nepal. It is composed of two species of Allium, A. hypsistum and A. przewalskianum.[1] The herb, which has a taste in between onion and chives, is most commonly used dried. In Mustang it is used to flavor vegetables, pickles, meat. In the rest of Nepal it is most commonly used to flavor urad dal or lentils. The dried leaves are fried in ghee to develop their flavor.[2]


In a 2006 study:[1]

  • 95% of households in the Upper Mustang region of Nepal use jimbu in cooking, mostly in curries.
  • 38% of households use jimbu as medicine (mostly as a treatment believed to help flu).
  • 52% of households report having been involved in jimbu collection (and this percentage varies wildly by household size, with vastly more jimbu collection in households of size 5-6 people, with much less jimbu collection in sizes larger or smaller than that number.


  1. ^ a b Status, Use and Management of Jimbu (Allium spp): A case study from Upper Mustang, Nepal; Author: Ram Chandra Nepal; A thesis submitted in partial fulfilment of the requirements for the award of the degree of Master of Science in Tropical Ecology and Management of Natural Resources at the Norwegian University of Life Sciences.; http://www.forestrynepal.org/publications/thesis/2596; Full report http://www.forestrynepal.org/images/thesis/MSc_RCNepal.pdf
  2. ^ "Culinary use of Jimbu and urad dal". desigrub.com. Retrieved 2010-02-02.