Jimbu is a herb belonging to the onion family, used extensively in some regions of Nepal and in some central Himalayan states of India, like Uttarakhand, where it is called Jamboo or Faran. 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 the Mustang district of Nepal and Kumaon region of Uttarakhand, it is used to flavor vegetables, pickles, and 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] After harvest, people store Jimbu dried for later use since it is a seasonal herb (main harvest between June and September).[3]
- ^ 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.; "Status, Use and Management of Jimbu (Allium SPP): A case study from Upper Mustang, Nepal | forestrynepal". Archived from the original on 2012-02-18. Retrieved 2012-01-05.; Full report http://www.forestrynepal.org/images/thesis/MSc_RCNepal.pdf Archived 2015-09-24 at the Wayback Machine
- ^ "Culinary use of Jimbu and urad dal". desigrub.com. Archived from the original on 2010-02-27. Retrieved 2010-02-02.
- ^ Nepal, R., C. (2006). Status, Use and Management of Jimbu (Allium spp.): A Case Study from Upper Mustang, Nepal. Unpublished master’s thesis, Norwegian University of Life Sciences, As, Norway
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