Himalayan Herb Jimbu - dried leaves of a local onion species - (जिम्बु)

Facts about Nepal Earthquake

A strong (7.8) earthquake hit Nepal in the area near Barpak, a mountain village between capital Kathmandu and tourist town Pokhara. The earthquake was followed by many powerful aftershocks and a very powerful one (6.7) hit Nepal on Sunday April 26.

The earthquakes caused extensive damage to buildings and thousands of deaths and injuries and was even felt in Pakistan, India and Bangladesh.

Many (historic) buildings collapsed, temples have been ruined, roads destroyed. Nearly 8000 deaths in Nepal and tens of deaths in India & Tibet. The quake was followed by more than 430 aftershocks and another huge earthquake (6.8) on May 12.

Himalayan Herb Jimbu - (Bot. name - Allium Hypsistum Stearn) - dried leaves of a local onion species - (जिम्बु)

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 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. For more information, please check Wikipedia

The following information is from - An Introduction to Nepalese Food Plants by Puskal P. Regmi (1982)

Com name: Nepal Aromatic Leaf Garlic
Bot. name - Allium hypsistum Stearn
Family: Amarylliddaceae
Cormatic perennial herb. It grows completely wild in sub-alpine and alpine regions of Nepal. The dried and processed leaves and tender foliage provide excellent seasoning spice with desirable aroma used in pulse soup, vegetable curry, fresh or preserved achaar (pickles) and so on. It has got medicinal properties as well. Use of jimbu in Tarai regions of Nepal are not yet common.

Source - From Wikipedia, the free encyclopedia

Allium hypsistum, commonly known as Jimbu, is an herb that is used extensively in some regions of Nepal. The herb, which has a taste in between onion and chives, is most commonly used dried. In Mustang it is use 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.

Nepali spice market - display of commonly used spices - cumin, coriander, fenugreek seeds, black pepper, pink Himalayan salt, packaged spices, turmeric, red and green chilies, garlic and fresh ginger, and onions.

Picture of two most authentic Nepali spices - L Himalayan herb Jimbu and R. Szechwan pepper, Sichuan pepper, Chinese pepper, Nepal pepper (Z. armatum)
टिम्मुर, तिम्बुर - (Timur, Timmur, Timbur)

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