Jimbu

Jimbu is a Himalayan herb primarily found in Nepal's high-altitude regions like Mustang, Manang, and Dolpo. Known for its unique onion and chive-like flavor, it is used in dried form to enhance various dishes. It is a staple seasoning for lentils (especially urad dal), vegetables, pickles, and meat dishes. Often fried in ghee, it releases a distinct aroma and flavor, making it an essential ingredient in traditional Nepali cooking.

Nutritionally, jimbu is valued for its health benefits and is used in traditional medicine to treat flu, coughs, and digestive issues. It is harvested between June and September from pastures and air-dried for storage. Jimbu not only plays a vital role in Nepali cuisine but also contributes to the economy of highland communities, where its trade supports household incomes.