Spuriopimpinella brachycarpa | |
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chamnamul flower | |
Scientific classification
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Kingdom: | Plantae |
Clade: | Tracheophytes |
Clade: | Angiosperms |
Clade: | Eudicots |
Clade: | Asterids |
Order: | Apiales |
Family: | Apiaceae |
Genus: | Spuriopimpinella |
Species: | S. brachycarpa
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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.
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]
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.
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]