Allium stracheyi Baker, is a plant that fourishes at high-altitudes. The plant is classified under the family Alliaceae and is commonly known as Jamboo, Faran and Dhungar. A. stracheyi has high fibre and protein contents with lower contents of fats and carbohydrates. Phytoconstituent studies have revealed the presence of terpenes, terpenoids, hydrocarbons and compounds containing sulphur. Traditionally, the plant has been known for its use as a vegetable, and as a spice, in pickles. As a medicine it is used for cold-cough, jaundice, wound healing and stomach problems. It is an endangered species that has been incorporated in the Red Data Book of Indian plants. This chapter provides a general review of Allium stracheyi including its chemical constituents, ethnopharmacological uses, geographical distribution and habitats. Emphasis is placed on its conservation status, cultivation practices, future perspectives and its commercialization.