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Jimbu
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By Jyoti Pathak
Published 2023
Jimbu (pronounced jim-bu), is a dried, aromatic, perennial herb that is virtually unknown outside the Himalayan region. It is also known as jhikucha in the Newari language and jamboo/faran in Uttarakhand, India. In scientific journals, jimbu is called Allium Hypsistum Stearn and belongs to the Amaryllidaceae family.
Local villagers and their family members sometimes need to travel several hours to the wild areas of the mountain regions where jimbu has been growing in abundance for centuries. These villagers carefully hand-pick the green and tender foliage. Although they collect both the flowering and non-flowering parts of the plant, many of them believe the best flavors come from the buds that are not fully opened. Harvest is conducted between July and September.