Grown as a wild plant in Himalayan alpine regions, jimbu does not taste and smell good raw. Both the taste and flavor enhance when fried in ghee or oil. It has the quality of healing cold and sore throats. It also helps treat stomach disorders. Not a common herb, it is traditionally used in Nepal as one of the essential cooking aids and medicinal remedies.
A common use of jimbu is garnishing black lentils, beans, vegetables, and achar. Jimmu combined with black daal makes a perfect blend to fight cold. Jimmu tea (boiled with salt and turmeric) is a popular home remedy for cough and cold in Nepal.