Allium wallichii

Jimbur Amaryllidaceae

Why grow a leek when you can grow one with a Himalayan passport? Allium wallichii, known as Jimbur or Jimbu, is a highly valued wild Allium of the Himalaya, found from Nepal and Bhutan through northern India and into Tibet and western China. Its aromatic leaves are traditionally harvested young as a vegetable, while dried leaves are an important seasoning for dal, curries, meat dishes and pickles. The flavour is strong and distinctive, so a little goes a surprisingly long way. 

In Nepal, Jimbur has a long history as both food and traditional medicine. The bulbs are eaten raw or cooked, and ethnobotanical records document their use for coughs, colds and digestive complaints. It is also an important local wild-food and traded plant. 

A handsome, useful Himalayan Allium with genuine culinary heritage—rather more interesting than your average supermarket leek.

Height: 50–70cm

Spread: 20–30cm

The photo with the plate shows roots harvested for making curry high in the rainforest in Manipur, India