Jimbu (Allium hypsistum) is a unique and aromatic herb native to the Himalayan region, particularly found in Nepal. Known for its strong onion and garlic flavor, Jimbu has gained popularity not only in traditional Himalayan cuisine but also in global gastronomy. Cultivating Jimbu can be a rewarding venture for farmers, offering a niche crop with high market demand. This article provides a comprehensive guide on Jimbu cultivation, covering key aspects from preparation to harvesting.