Jimbu (original) (raw)
Jimbu is a herb belonging to the onion family, used extensively in some regions of Nepal and in some central Himalayan states of India, like Uttarakhand, where it is called Jamboo / Faran . 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, and 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).
| Property | Value |
|---|---|
| dbo:abstract | Jimbu is a herb belonging to the onion family, used extensively in some regions of Nepal and in some central Himalayan states of India, like Uttarakhand, where it is called Jamboo / Faran . 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, and 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). (en) |
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| dbo:wikiPageLength | 9400 (xsd:nonNegativeInteger) |
| dbo:wikiPageRevisionID | 1106112915 (xsd:integer) |
| dbo:wikiPageWikiLink | dbr:Vegetation dbr:Allium_hypsistum dbr:Allium_przewalskianum dbc:Allium dbc:Nepalese_cuisine dbr:Uttarakhand dbr:Domestication dbr:Rain dbr:Erosion dbr:Gardens dbr:Goat dbr:Grazing dbr:Mustang_District dbr:Crop_rotation dbr:Lentils dbr:Communal_land dbr:Community_organization dbr:USD dbr:Land dbr:Livestock dbr:Agriculture dbr:Allium dbr:Curries dbr:Dal dbr:Flu dbc:Herbs dbr:Kathmandu dbr:Biodegradation dbr:Trade dbr:Wind dbr:Business_development dbr:India dbr:Nepal dbr:Old_age dbr:Cash dbr:Sheep dbr:Women dbr:Machinery dbr:Meat dbr:Mountain dbr:Traditional_medicine dbr:Snow dbr:Mountainous dbr:Ghee dbr:Pickling dbr:Soups dbr:Rainfall dbr:Door-to-door_selling dbr:Contract_labour dbr:Eroded dbr:Stomach_pain |
| dbp:wikiPageUsesTemplate | dbt:Reflist dbt:Short_description dbt:Herbs_&_spices |
| dcterms:subject | dbc:Allium dbc:Nepalese_cuisine dbc:Herbs |
| gold:hypernym | dbr:Herb |
| rdf:type | yago:Herb112205694 yago:LivingThing100004258 yago:Object100002684 yago:Organism100004475 yago:PhysicalEntity100001930 yago:Plant100017222 yago:WikicatHerbs dbo:Plant yago:VascularPlant113083586 yago:Whole100003553 |
| rdfs:comment | Jimbu is a herb belonging to the onion family, used extensively in some regions of Nepal and in some central Himalayan states of India, like Uttarakhand, where it is called Jamboo / Faran . 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, and 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). (en) |
| rdfs:label | Jimbu (en) |
| owl:sameAs | freebase:Jimbu yago-res:Jimbu wikidata:Jimbu https://global.dbpedia.org/id/fvg5 |
| prov:wasDerivedFrom | wikipedia-en:Jimbu?oldid=1106112915&ns=0 |
| foaf:isPrimaryTopicOf | wikipedia-en:Jimbu |
| is dbo:wikiPageWikiLink of | dbr:List_of_culinary_herbs_and_spices dbr:Allium_hypsistum dbr:Allium_przewalskianum dbr:Nepal dbr:Nepalese_cuisine |
| is foaf:primaryTopic of | wikipedia-en:Jimbu |