Indonesia is a country rich in botanical diversity, including approximately 7000 medicinal plant species harboring health benefits for humans. The presence of such a rich source of medicinal plants has given birth to jamu, a traditional herbal drink consumed to maintain health and treat ailments. Traditionally, jamu is prepared in the form of a decoction by extracting biomolecules from several medicinal plants. Various types of jamu are popular among the Indonesians to treat specific health problems. However, the efficacy of jamu in addressing health problems is mainly based on empirical evidence passed through generations. Furthermore, the recipes of jamu are mostly unwritten since they are passed orally through generations. Many areas in Indonesia also developed their adapted versions of jamu based on the availability of natural ingredients in their surroundings. Currently, the knowledge regarding jamu in Indonesia seems to be scattered. In addition, there are a very limited number of scientific publications written in English about jamu, thus leading to difficulties in collecting information about jamu among international readers. Nevertheless, the knowledge about jamu is a national heritage of Indonesia that needs to be spread for a wider international recognition. Therefore, this chapter aims to explain the compositions and health benefits of different types of jamu. This chapter discusses brief history and philosophy of jamu, preparation and application of jamu, ingredients of jamu, different types of popular jamu, as well as the face of jamu today and its potential for further development.