Spuriopimpinella brachycarpa

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]

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]

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 (참나물) 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 favourites.^[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]

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