जिम्बु (Wild Garlic) ~ NepalAyurveds.com

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जिम्बु (Wild Garlic)

बैज्ञानिक नाम: Allium wallichii Kunth

परिवार: Amaryllidaceae

परिचय:

जिम्बु, जसलाई अंग्रेजीमा Wild Garlic भनिन्छ, ६५ से.मी.सम्म अग्लो हुने झार वर्गको एकवर्षीय वनस्पति हो। यसको पात लसुनको पातजस्तो हुन्छ, जसले गर्दा यसको

गन्ध पनि लसुनकै जस्तो आउँछ। जिम्बुको फूलहरू झुप्पामा डाँठको टुप्पामा फुल्छन् र ती बैजनी रंगका हुन्छन्। यस वनस्पतिले सुगन्धित र स्वादिष्ट विशेषताहरूका लागि लोकप्रियता हासिल गरेको छ।

उपलब्धता:

जिम्बु नेपालभर २५०० देखि ४००० मिटरको उचाइमा खुला चरनक्षेत्रमा पाइन्छ। यसका लागि उपयुक्त स्थानहरूमा प्राकृतिक वातावरण हुन्छ, जहाँ चिसो र शीतल मौसमले यसलाई बढ्न मद्दत गर्दछ।

सङ्कलन समय:

यसलाई असोजदेखि कार्तिकसम्म सङ्कलन गर्न सकिन्छ। यस समयमा जिम्बुको पात र फूलहरूको गुणस्तर सबैभन्दा राम्रो हुन्छ।

व्यापारमा आउने भाग:

व्यापारमा आउने भाग भनेको सम्पूर्ण जिम्बु पौधा हो। जब यसलाई सुखाइन्छ, तब यसले गाढा खैरो रंगको रूप धारण गर्छ, र यसको गन्ध लसुनजस्तो तीव्र हुन्छ।

प्रयोग:

जिम्बु विभिन्न तरिकामा प्रयोग गरिन्छ। यसलाई मसालाको रूपमा प्रयोग गर्ने गरिन्छ, विशेष गरी मासुको दाल झान्नमा। जिम्बु चपाउने गर्दा यसको स्वाद र सुगन्धले खाना विशेष स्वादिष्ट बनाउँछ। यसका अतिरिक्त, यसको गानो लेक लाग्दा चपाउने गरिन्छ, जसले गर्दा चिसो स्थानमा भएको बेला स्वास्थ्यमा सुधार ल्याउन मद्दत गर्दछ।

जिम्बु (Wild Garlic) एक अत्यन्त उपयोगी र स्वादिष्ट जंगली जडीबुटी हो। यसको गुण र उपयोगले यसलाई नेपालका परिकारहरूमा महत्वपूर्ण स्थान दिन्छ। यो केवल स्वादका लागि होइन, स्वास्थ्यका लागि पनि फाइदाजनक छ। जिम्बुको प्रयोगले परम्परागत नेपाली भोजनलाई विशेषता प्रदान गर्दछ र यसलाई हरेक घरमा एक महत्वपूर्ण सामग्री बनाउँछ।

Introduction:

Jimbu, or Wild Garlic, is an herbal plant that grows up to 65 cm tall, and is of an annual nature. Its leaves resemble the leaves of garlic, which, on rubbing, emit a garlicky smell. The flowers are purple-colored, growing in terminal clusters on the tip of the stalk. Jimbu has been highly prized for its aromatic and flavorful properties.

Availability:

Jimbu is found in all the regions of Nepal, ranging from 2500 to 4000 meters altitude, mainly in open grasslands. Wild areas with cool and temperate weather conditions-the jimbu suits accordingly for its thriving.

Harvesting Time:

The collection season is during October to November. During these months, the leaves and flowers are of superior quality.

Parts Used in Trade:

The whole plant is used for trading purposes. When dried, jimbu becomes dark brown in color and develops a strong garlic-like fragrance that is more aromatic for culinary purposes.

Uses:

Jimbu finds its application in various culinary purposes. It is used as a spice in curries, meats, and pickles. Its aroma and flavor are really crucial in enhancing the taste of dishes. Besides this, it is chewed to reduce symptoms of altitude sickness, hence helping relieve and acclimatize.

Benefits of Jimbu

Culinary Delight:

This normally delectable ingredient adds flavor to several cuisines that contribute to the favor of chiefs and cooking persons at home. Its unique flavor promotes a high sense of taste during meals.

Health Benefits:

This herb is known to have health benefits, particularly in high-altitude regions. Masticating jimbu helps alleviate headaches and nausea that result from altitude sickness.

Nutritional Value:

It is rich in all essential vitamins and minerals. In this case, jimbu will help with good nutrition for a healthy diet that will provide the necessary nutrients to maintain overall health.

Natural Preservative:

It being strong in aroma and flavor, it acts as a natural preservative, helping in increasing the shelf life of some dishes.

Methods of Usage

In Cooking:

It can also be used fresh or dried in cooking. In the case of dried jimbu, it can be crushed into your recipes, such as curries or stews.

As a Remedy:

Chew a small quantity of jimbu dried plant for altitude sickness. Due to its natural properties, it may prove effective in aiding such conditions and helping your body acclimatize to high altitudes.