Spuriopimpinella brachycarpa

Spuriopimpinella brachycarpa
chamnamul flower
Scientific classification
Kingdom:	Plantae
Clade:	Tracheophytes
Clade:	Angiosperms
Clade:	Eudicots
Clade:	Asterids
Order:	Apiales
Family:	Apiaceae
Genus:	Spuriopimpinella
Species:	S. brachycarpa
Binomial name
Spuriopimpinella brachycarpa (Nakai) Kitag.[1]

Spuriopimpinella brachycarpa (Nakai) Kitag. (known formerly as Pimpinella brachycarpa)[2] (common names chamnamul[3][4] and short-fruit pimpinella)[3] is a species in the genus Spuriopimpinella (family Apiaceae). It is a scented plant with saw-toothed, oval leaves, which bears white flowers between June and August, and edible baby leaves.[5]

Culinary use

Like many other species belonging to the family Apiaceae, chamnamul has aromatic leaves and is used as a culinary herb.

Korea

In Korean cuisine, the smooth leaves and crunchy stems of young chamnamul are served fresh or balanced as a spring namul (seasoned herbal vegetable dish). In North Korea, chamnamul-kimchi is a popular dish, known as one of Kim Il Sung's favourite.[6] Recently in South Korea, chamnamul is one of the ingredients that frequently feature in Korean-style western food recipes, such as chamnamul pasta or chamnamul pesto.[7]

• 
  Chamnamul pasta
• 
  Chamnamul-muchim made of fresh chamnamul
• 
  Chamnamul-muchim made of blanched chamnamul
• 
  Jeonbok-chamnamul-buchimgae (abalone and chamnamul pancake)

References

1. "Spuriopimpinella brachycarpa (Nakai) Kitag". World Flora Online. Retrieved 25 November 2022.
2. Kew Plants of the World Online http://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:849194-1 Retrieved at 11.20 on 4/11/21.
3. English Names for Korean Native Plants (PDF). Pocheon: Korea National Arboretum. 2015. p. 574. ISBN 978-89-97450-98-5. Archived from the original (PDF) on 25 May 2017. Retrieved 6 December 2016 – via Korea Forest Service.
4. Lee, Soo-Jin; Choi, Ha-Neul; Kang, Min-Jung; Choe, Eunok; Auh, Joong Hyuck; Kim, Jung-In (2013). "Chamnamul [Pimpinella brachycarpa(Kom.) Nakai] ameliorates hyperglycemia and improves antioxidant status in mice fed a high-fat, high-sucrose diet". Nutrition Research and Practice. 7 (6): 446–452. doi:10.4162/nrp.2013.7.6.446. PMC 3865266. PMID 24353829.
5. "참나물". Basic Korean Dictionary. National Institute of Korean Language. Retrieved 16 December 2016.
6. 김, 주원 (29 November 2016). "참나물김치와 황순희" [chamnamul kimchi and Hwang Sunhui]. Radio Free Asia (in Korean). Retrieved 22 December 2016.
7. 이, 은선 (5 June 2016). "깻잎, 마늘종 넣어 만든 '한식 페스토'" [Korean-style pesto made of perilla leaves and garlic scapes]. JoongAng Ilbo (in Korean). Archived from the original on 22 December 2016. Retrieved 22 December 2016.