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 / Faran. The herb, which has a taste in between onion and chives, is most commonly used dried. In the Mustang district of Nepal, it is used to flavour vegetables, pickles, and meat. In the rest of Nepal, it is most commonly used to flavour urad dal or lentils. The dried leaves are fried in ghee to develop their flavour.
