*Allium jacquemontii Regel
*Allium jacquemontii var. parviflorum (Ledeb.) Aswal
*Allium junceum Jacquem. ex Baker
*Allium przewalskianum var. planifolium Regel
*Allium rubellum var. parviflorum Ledeb.
*Allium stenophyllum Wall.
*Allium stoliczkii Regel
Common Names: Jimbu
Allium przewalskianum has narrow bulbs up to 10 mm across. Scape is up to 40 cm tall, round in cross-section. Leaves are tubular, about the same length as the scape. Umbel is densely crowded with many red or dark purple flowers.
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It is hardy to zone (UK) 8 and is not frost tender. It is in flower from Jul to September, and the seeds ripen from Aug to September. The flowers are hermaphrodite (have both male and female organs) and are pollinated by Bees, insects.
Prefers a sunny position in a light well-drained soil. This species is only hardy in the milder areas of Britain, it probably tolerates temperatures down to between -5 and -10°c. The bulbs should be planted fairly deeply. Most members of this genus are intolerant of competition from other growing plants. Grows well with most plants, especially roses, carrots, beet and chamomile, but it inhibits the growth of legumes. This plant is a bad companion for alfalfa, each species negatively affecting the other. Members of this genus are rarely if ever troubled by browsing deer.
Seed – sow spring in a cold frame. Prick out the seedlings into individual pots when they are large enough to handle – if you want to produce clumps more quickly then put three plants in each pot. Grow them on in the greenhouse for at least their first winter and plant them out into their permanent positions in spring once they are growing vigorously and are large enough. Division in spring. Very easy, the plants divide successfully at any time in the growing season and the divisions can be planted straight out into their permanent positions if required.
Edible Uses:The herb Allium przewalskianum has a taste in between onion and chives, is most commonly used dried. In Mustang it is used to flavor vegetables, pickles, 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.
Bulb – raw or cooked. A very pleasant onion flavour[K], though rather on the small size and scarcely exceeding 10mm in diameter. Harvested in the autumn, they will store for at least 6 month. Leaves – raw or cooked. Tender and delicious. The leaves are rather on the small and thin side, but have an excellent onion favour[K]. They make a nice refreshing munch when working in the garden and also go very well in salads. They can be harvested from spring until the autumn. Flowers – raw. A pleasant onion flavour, they are used as a garnish on salads.
It is estimated that in Asiatic households use jimbu as medicine (mostly as a treatment believed to help flu).Although no specific mention of medicinal uses has been seen for this species, members of this genus are in general very healthy additions to the diet. They contain sulphur compounds (which give them their onion flavour) and when added to the diet on a regular basis they help reduce blood cholesterol levels, act as a tonic to the digestive system and also tonify the circulatory system.
Other Uses: The juice of the plant is used as a moth repellent. The whole plant is said to repel insects and moles.
Known Hazards:Although no individual reports regarding this species have been seen, there have been cases of poisoning caused by the consumption, in large quantities and by some mammals, of certain members of this genus. Dogs seem to be particularly susceptible.
Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.