| 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]
Like many other species belonging to the family Apiaceae, chamnamul has aromatic leaves and is used as a culinary herb.
InKorean 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]
| Pimpinella brachycarpa |
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|---|---|
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