Jimbu

Allium hypsistum

A wild onion, dried, then fried in ghee until it smells of garlic and hay; it finishes a pot of black dal in Mustang.

Type: herb or perennial · perennial vegetables, greens and herbs
Hardiness: zones 4 to 8
Light: full sun
Size: about 1 ft tall, 0.5 ft wide
Harvest: June to September
From: High Himalaya of Nepal
Drought-hardy once established
Here: Hardy in the Lake Erie shore climate (zone 6b to 7a), so it can live outdoors in the ground.

Good for: food.

Native to: Himalaya & Indian hill country. Hardy in zones 4 to 8.

The story

Jimbu is gathered in the high pastures of Mustang and Dolpo in Nepal during the summer herding season, dried on rooftops and carried down the trails to sell. A pinch, crackled in hot ghee, is the finishing note of black dal across the country.

Planting

Full sun, gritty soil and a cool climate. It is a plant for mountain gardens.

Growing

Keep it on the dry side. It dies back in winter.

Harvest and use

Cut the leaves and flower stalks in summer and dry them in shade. Fry a pinch in ghee or oil for a few seconds and pour it over dal, pickles or potatoes.

What to watch for

Summer heat and wet soil. If you buy it dried, look for green, not brown.

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More perennial vegetables, greens and herbs

General guidance, not professional advice. Conditions vary by yard and year; for local specifics ask your county extension office. Never eat a wild plant you cannot identify with certainty. Traditional uses are shared as history, not medical advice. © 2026 Sean Priest · Irie Orchard. Terms & credits · Privacy · Home