Jimbu is an herb belonging to the onion family, used extensively in some regions of Nepal and in some central Himalayan districts of India, like Kumaun, where it is called Jamboo. It is composed of two species of Allium, A. hypsistum and A. przewalskianum. 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 flavor vegetables, pickles, meat. In the rest of Nepal it is most commonly used to flavor urad dal or lentils. The dried leaves are fried in ghee to develop their flavor. After harvest, people store Jimbu dried for later use since it is a seasonal herb (main harvest between June and September).