Jimbu is an herb that is used extensively in some regions of Nepal. 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 Mustang, 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.