Allium hypsistum, commonly known as Jimbu, is an herb that is used extensively in some regions of Nepal[1]. The herb, which has a taste in between onion and chives, is most commonly used dried. It is most commonly used to flavor dal or lentils. The dried leaves are fried in ghee to develop their flavour.
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.
[edit] References
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