Jimbu

Also known as Himalayan aromatic leaf garlic, jimbu is a dried aromatic herb that is virtually unknown outside the Himalayan region. The herb looks like dry brownish-green grass and has a distinct flavor somewhat similar to garlic and shallots. It is found wild throughout many regions of Nepal. The leaves and tender stems are carefully picked and dried, which weakens the flavor, but this is reversed by browning them in hot oil until fully fragrant. Nepalese have a remarkable fondness for this herb and they use it as a tempering spice to flavor daals, vegetables, salads, and pickles. Generally, a small pinch of jimbu is sufficient to flavor a dish and it should be used with discretion. The fried herb lends texture and visual appeal to any dish. As the herb ages, it loses its flavor, so purchase it in small quantities. Jimbu is available through online retailers or some local Nepali markets outside Nepal. Some people substitute the dried roots of the garlic bulb, although this does not produce the same flavor as jimbu. (For more detailed information)