| 词条 | Pimpinella brachycarpa | ||||
| 释义 |
| image = Chamnamul flower (Pimpinella brachycarpa).jpg | image_caption = chamnamul flower | genus = Pimpinella | species = brachycarpa | authority = (Kom.) Nakai[1] | synonyms = }}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] Culinary useLike other plants of the parsley family, chamnamul has aromatic leaves used as a culinary herb. KoreaIn Korean cuisine, the smooth leaves and crunchy stems of young chamnamul are served fresh or blanced 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] References1. ^{{Cite web|url=http://www.theplantlist.org/tpl1.1/record/tro-50005454|title=Pimpinella brachycarpa (Kom.) Nakai|website=The Plant List|publisher=Royal Botanic Gardens, Kew|access-date=6 December 2016}} {{Taxonbar|from=Q7217371}}{{Apiaceae-stub}}2. ^1 {{Cite book|url=http://www.forest.go.kr/kna/special/download/English_Names_for_Korean_Native_Plants.pdf|title=English Names for Korean Native Plants|publisher=Korea National Arboretum|year=2015|isbn=978-89-97450-98-5|location=Pocheon|pages=574|access-date=6 December 2016|via=Korea Forest Service|deadurl=yes|archiveurl=https://web.archive.org/web/20170525105020/http://www.forest.go.kr/kna/special/download/English_Names_for_Korean_Native_Plants.pdf|archivedate=25 May 2017|df=}} 3. ^{{Cite journal|last=Lee|first=Soo-Jin|last2=Choi|first2=Ha-Neul|last3=Kang|first3=Min-Jung|last4=Choe|first4=Eunok|last5=Auh|first5=Joong Hyuck|last6=Kim|first6=Jung-In|year=2013|title=Chamnamul [Pimpinella brachycarpa(Kom.) Nakai] ameliorates hyperglycemia and improves antioxidant status in mice fed a high-fat, high-sucrose diet|journal=Nutrition Research and Practice|volume=7|issue=6|pages=446–452|doi=10.4162/nrp.2013.7.6.446|pmc=3865266|pmid=24353829}} 4. ^{{Cite web|url=http://krdict.korean.go.kr/eng/dicSearch/SearchView?wordMatchFlag=N&mainSearchWord=%EC%B0%B8%EB%82%98%EB%AC%BC¤tPage=1&sort=W&searchType=W&proverbType=&exaType=&ParaWordNo=78305&nation=eng&nationCode=6|title=참나물|website=Basic Korean Dictionary|publisher=National Institute of Korean Language|access-date=16 December 2016}} 5. ^{{Cite news|url=http://www.rfa.org/korean/weekly_program/ae40c528c77cac00c758-c228aca8c9c4-c9c4c2e4/co-su-11292016102707.html|title=참나물김치와 황순희|last=김|first=주원|date=29 November 2016|newspaper=Radio Free Asia|language=ko|trans-title=chamnamul kimchi and Hwang Sunhui|access-date=22 December 2016}} 6. ^{{Cite news|url=http://www.koreadaily.com/news/read.asp?art_id=4243981|title=깻잎, 마늘종 넣어 만든 ‘한식 페스토’|last=이|first=은선|date=5 June 2016|newspaper=JoongAng Ilbo|language=ko|trans-title=Korean-style pesto made of perilla leaves and garlic scapes|access-date=22 December 2016}} 3 : Pimpinella|Korean vegetables|Namul |
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