Pimpinella brachycarpa

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

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

Culinary use

Like other plants of the parsley family, chamnamul has aromatic leaves 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.[5] 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.[6]

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

References
  1. "Pimpinella brachycarpa (Kom.) Nakai". The Plant List. Royal Botanic Gardens, Kew. Retrieved 6 December 2016.
  2. 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.
  3. 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.
  4. "참나물". Basic Korean Dictionary. National Institute of Korean Language. Retrieved 16 December 2016.
  5. 김, 주원 (29 November 2016). "참나물김치와 황순희" [chamnamul kimchi and Hwang Sunhui]. Radio Free Asia (in Korean). Retrieved 22 December 2016.
  6. 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). Retrieved 22 December 2016.


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