Jimbu herb(kumaoni Jambu grass)

Jimbu is a herb belonging to the onion family, used extensively in some regions of Nepal and kumaon region of India, where it is called Jambu grass.I have seen my mother putting this herb in all Tadkas (tempering style of cooking is followed in India).The aromatic herb, which has a taste in between onion and chives, is most commonly used dried. It is used to flavor vegetables, pickles, meat. In Kumaon it is most commonly used to flavor dals 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.

This is one of the most important herb in flavoring of Kumauni dishes like aloo gutuk Bhatt ki Chudkani, Dupuk, Ras, dals like Urad,Gahat to name a few. They impart a wonderful aroma when used as a tempering.