Vegetarian Research

19 Vegetables That Start With N (weird ones included)

Want to try new veggies? Have you ever explored vegetables that start with N? Now is your chance!

I thought I knew many vegetables until I stumbled upon a strange root veggie at the Asian market. It was knobby and gnarly, and I couldn’t resist taking it home to experiment with.

That modest vegetable opened my eyes to new tastes and textures. I realized that I hadn’t tried many veggies, including several that start with N.

Can you guess what kind of veggie that was? It was nagaimo! If I caught your attention with this one, go to #3 for more info!

If you appreciate trying new foods like me, you’ll adore these lesser-known yet tasty N-starting vegetables.

This article lays out a comprehensive list of 19 culinary veggies that start with N for you to enjoy. They provide nutrition, taste, and a balanced diet.

By culinary, I mean you can actually eat them. So I’ve only included veggies that you can prepare and eat as part of a meal.

Without further ado, let’s get to the list!

Vegetables That Start With N featured image

Here are 19 names of vegetables that start with N and some info on each!

There are different types of vegetables from various parts of the world. Let’s take a look:

Naga Jolokia pepper

Native to northeastern India, the ghost pepper is incredibly hot. It has a vivid red color and a strong, smokey taste. The world’s hottest pepper, Naga Jolokia, contains capsaicin, which may reduce pain and inflammation.

Naga Jolokia pepper is a hybrid of the Capsicum chinense and Capsicum frutescens species.

Naga Morich pepper

A highly fiery chili pepper from Bangladesh and northeastern India. Its beautiful red color and fruity, powerful heat are used in curries, pickles, and other spicy meals. One of the world’s hottest pepper, Naga Morich, contains vitamins and antioxidants which provide many health benefits.

Naga Morich pepper belongs to the Capsicum chinense species.

Nagaimo yam

Nagaimo, also known as Chinese yam, is a popular ingredient in Asian cuisine. Long and cylindrical, it has thin, brownish skin. The raw vegetable has white, crispy flesh. Cooking makes it squishy and slimy like okra.

Nagaimo can be grated and used to produce a starchy paste for traditional Japanese soups, stews, and stir fry recipes. It’s a good source of vitamin C, potassium, and dietary fiber.

Nagaimo is scientifically known as Dioscorea opposita var. esculenta.

Nanohana

Nanohana is a popular vegetable in Japanese cuisine. Rapeseed or canola greens are the young leaves and stems of the plant that generates canola oil.

Nanohana, gathered in early spring, has a harsh, nutty flavor. The greens are blanched and served with a soy sauce dressing or in stir-fries and salads. Nanohana has vitamins C and K, and fiber, making it a nutritious supplement to a healthy diet.

Nanohana comes from the Brassica napus plant.

Nantes carrot

Nantes carrots have a sweet, crisp texture and are popular in European recipes. Soups, salads, and stews benefit from their fresh, slightly sweet flavor. Nantes carrots are high in beta-carotene and other essential vitamins.

The scientific name of the Nantes carrot is Daucus carota var. sativus.

Napa cabbage

Eastern Asian countries are known for incorporating Napa cabbage in various dishes. The common name of this veggie is Chinese cabbage.

Napa cabbage can be eaten fresh in salads or cooked in stir-fries, soups, or stews. It’s an excellent source of vitamin C, K, and fiber.

This type of cabbage goes by the scientific name Brassica rapa var. pekinensis.

Napa cabbage also makes a great substitute for bok choy and an alternative to endive in your salad recipes and stir-fries.

Napini kale

Napini kale is a cool season leafy vegetable. The word ‘napini’ refers to the stems, leaves and flowers of the bolting plant.

Salads, soups, and other recipes employ its dark green leaves and somewhat bitter, peppery taste. Vitamins and minerals in napini may reduce inflammation and enhance heart health.

Napini is produced from Brassica oleracea var. acephala.

Napoli tomatoes

San Marzano tomatoes, also known as Napoli tomatoes, are plum tomatoes cultivated in Campania, Italy, in San Marzano sul Sarno. Chefs worldwide utilize sweet, rich Napoli tomatoes in sauces, soups, and other foods.

Italian and foreign supermarket shops sell them canned. Due to their low acidity, meaty texture, and powerful taste, Napoli tomatoes are ideal for tomato sauce.

Napoli tomatoes are part of the species Solanum lycopersicum.

Nasturtium

Nasturtium leaves and blossoms are delicious and have a spicy, somewhat sweet taste. They add vitamin C and other nutrients to salads, sandwiches, and garnishes.

The scientific name of Nasturtium is Tropaeolum majus.

Navy beans

American cuisine uses little, white navy beans. Soups, stews, and baked bean dishes use them for their mild flavor and creamy texture. Vegetarians and vegans often benefit from navy beans’ protein, fiber, iron, and other minerals.

Navy beans are a variety of Phaseolus vulgaris.

Neeps

Turnips are called neeps in Scotland. These root vegetables are boiled or mashed and have a little sweet, earthy taste and crisp texture.

Neeps are rich in vitamins and minerals, particularly vitamin C. They’re often used in stews and other dishes.

Neeps are botanically classified as Brassica rapa rapifera.

If you need turnips for a particular recipe but don’t have any on hand, my guide to turnip alternatives can help you out.

Nettles

These weeds are edible and medicinal. They can be cooked like spinach or used in teas and tinctures. Vitamin- and mineral-rich stinging nettles are used to treat allergies and other health issues.

Nettles contain calcium, iron, and potassium that may support bone health, blood pressure, and more.

The botanical name of nettles is Urtica dioica.

New Zealand spinach

A leafy green vegetable from New Zealand and Australia. It tastes like spinach but grows better in warmer regions. New Zealand spinach is very nutritious and can be eaten in salads, sandwiches, and cooked foods.

The botanical name of New Zealand spinach is Tetragonia tetragonioides.

New Zealand yam

Native to South America, New Zealand yam, also known as oca or Oxalis tuberosa, is farmed worldwide. Salads, stir-fries, and other meals employ this sweet, nutty vegetable.

New Zealand yam is a popular alternative to potatoes and is a great source of vitamins, minerals, and fiber.

New potatoes

I love these potatoes! New potatoes, also called baby potatoes, are planted and harvested early. These small, waxy potatoes are tasty boiled, steamed, or roasted. New potatoes are super nutritious vegetables that make a healthy option for potato recipes.

The taste doesn’t get much better in my opinion, especially with a little butter and salt!

The botanical name of new potatoes is Solanum tuberosum.

Nigella (also called black onion seed)

Nigella seeds in a wooden bowl with wooden spoon. The bowl stands on a linen tablecloth. There is a bottle of oil next to the bowl

Middle Eastern and Indian cuisine use this little black seed, also known as black onion seed or black cumin.

It can be used in curries, breads, and salads as a nutty spice with a bitter taste. Nigella seeds contain antioxidants and other nutrients and may reduce inflammation and improve digestion.

The Nigella plant’s botanical name is Nigella sativa.

Nopales (cactus pads)

Mexican cuisine relies on nopales, prickly pear cactus pads. Tacos, salads, and stews employ these chewy, tart vegetables. Nopales include dietary fiber, vitamin C, and other nutrients and may regulate blood sugar.

Nopales often come from the species Opuntia ficus-indica.

Nori

Japanese sushi and rolls employ nori, a form of edible seaweed. Before usage, it is roasted or dried and has a dark green, papery texture. Iodine, protein, and other nutrients found in nori may help thyroid function and digestion.

Nori is an acquired taste, but it adds a salty and slightly sweet flavor to dishes and even makes a great snack in the form of chips.

Nori is made from Porphyra species, including Porphyra yezoensis, P. tenera, and P. umbilicalis.

Numex chile peppers

Tex-Mex and Mexican cuisine feature mild Numex chile peppers. They’re wonderful for spicy food haters because they’re sweet and fruity with minimal heat. Numex chili peppers provide vitamin C and other nutrients in salsas, sauces, and other foods.

Numex chile peppers in scientific terms are Capsicum annuum.

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19 Vegetables That Start With N (2024 edition)

From nutrient-rich napa cabbage to knobby nagaimo, uncover the diverse world of vegetables that start with N. Explore recipes, health benefits, and more.

Type round-up

Ingredients

Naga Jolokia pepper
Naga Morich pepper
Nagaimo yam
Nanohana
Nantes carrot
Napa cabbage
Napini kale
Napoli tomatoes
Nasturtium
Navy beans
Neeps
Nettles
New Zealand spinach
New Zealand yam
New potatoes
Nigella
Nopales
Nori
Numex chile peppers

Show us your version!Tag @HurryTheFoodUp on Instagram and hashtag #hurrythefoodup.

This list of vegetables beginning with the letter N can be a great way to try new healthy foods and broaden your veggie horizons. There is a wide variety to pick from, from peculiar-tasting nagaimo to sweet and crisp napa cabbage.

But that’s not all; why not check out a full list of fruits beginning with the letter N, such as nectarine fruit or nashi pear?

Also, if you’re in the mood for something out of the ordinary, you can try some N foods like nasi goreng or nettle soup.

Join me in unleashing your inner chef and explore the wide range of delicious N dishes!

The post 19 Vegetables That Start With N (weird ones included) appeared first on Hurry The Food Up.

Vegetarian Research

Complete List of Fruits that Start with the Letter U (#1 is so ugly!)

Ok, fruits beginning with U is a tricky one. But don’t let that stop you. Read on for the full list!

It’s a strange list, this one, and I hope you enjoy reading it as much I did putting it together! It also contains my favourite fruit of all time.

Let’s see what fruit begins with the letter U and how you can use it if it’s up for grabs in your area.

Unveil the most popular fruits that start with U!

What’s a fruit that starts with U? The type of fruit I’m going for is considered culinary fruit, either by tradition or by scientific definition.

Ugli

The ugli fruit (such a mean name!), also known as Jamaican tangelo and uniq fruit, is a hybrid of grapefruit, tangerine, and Seville orange. Its distinctive look and taste were developed in Jamaica.

The citrus fruit has rough, wrinkled skin ranging in color from yellowish-green to orange. The fruit is bigger than a grapefruit and relatively simple to peel.

The ugli fruit taste suits many cocktails, smoothies, sweets, and sauces. If you don’t like grapefruit, you might want to give this one a try because it’s much less acidic.

You can also tell people you’ve made an ‘ugli cocktail!’.

The botanical name of the ugli fruit tree is Citrus reticulata × paradisi.

Ugni

Only one letter different, ugni, commonly known as Chilean guava or Ugni molinae, is a fruit-bearing shrub from Chile and Argentina.

This U fruit is round or oval and approximately the size of a blueberry (or a tiny grape). Fresh berries are deep red in colour and have white flesh.

Taste-wise, ugni berries fall in between the sweetness of strawberries and the tartness of cranberries and kiwis. They’re used to make jams, jellies, sauces, sweets, and drinks.

Ugni also makes a rich source of antioxidants, vitamins (high levels of vitamin C), and minerals.

Umari

Umari fruit, technically known as Poraqueiba sericea, is a tropical fruit from the Amazon jungle in South America. Brazil, Colombia, Peru, and Ecuador are its main locations.

Umari fruit is usually 2 to 4 cm in diameter. It has smooth and glossy skin that has a green or yellow color when unripe and turns a brilliant orange or red when completely ripe.

This unique fruit has a very creamy texture and buttery flavor. In fact, locals use it like butter to put over their bread. How cool is that?

Umbu

Spondias tuberosa, known as imbu, umbu, or Brazil plum is a Brazilian tropical fruit. It’s popular in the northeast of Brazil for its refreshing taste.

The round or oval Umbu fruit has thin and smooth green-to-yellow skin. Its sweet and tangy flesh combines pineapple, mango, and citrus burst of flavor.

Fresh umbu fruit is eaten by peeling the skin and eating the flesh or squeezing out the juice. Various drinks, ice cream, and pastries employ the juice.

Umbu jams and jellies can be smeared on toast or eaten as a topping or dip.

Umbra

Southeast Asia and the Pacific Islands are home to the fruit-bearing tree Umbra (Spondias dulcis). You can also come across the names ambarella, June plum, and golden apple.

Umbra fruits are round, like little mangoes or apricots. Their ripe skin is smooth, yellow or golden, and somewhat fuzzy.

This U fruit tastes like a fusion of mango, pineapple, and citrus. It’s eaten raw or added to salads, sweets, and chutneys. Some cultures pickle young, immature fruit as a condiment.

Ume

Ume fruit also goes by the names Chinese plum, Japanese plum, and Japanese apricot. It’s a tree species native to East Asia and popular in Japanese dishes.

Its thin, fuzzy skin is green to yellow when unripe and crimson to orange when ripe. It has luscious, acidic flesh.

Ume fruit is culturally significant in Japanese cuisine and is used to produce umeboshi, a traditional condiment.

Umeboshi are pickled ume fruits preserved in salt and occasionally scented with shiso leaves. These sour, salty pickled fruits are consumed as a side dish or in rice balls (onigiri).

Umeshu, a Japanese liqueur, is also made from ume. It’s a sweet and fragrant drink created by soaking the fruits in alcohol, usually shochu or sake, and sugar.

Ume has potential health benefits in addition to its culinary usage. It may improve digestion, promote liver function, and supply antioxidants and vitamins.

This species is a member of the Prunus genus which includes plums, peaches, and cherries. It goes by the scientific name Prunus mume.

Usakhelauri grape

Usakhelauri, a rare Georgian grape variety (Vitis vinifera), makes excellent red wines. It’s mostly grown in Lechkhumi and Racha in western Georgia. Every year for my birthday I have red wine and cheese, and this one is my next plan. Roll on summer!

Usakhelauri grapes are dark purple or black and tiny. Their flavor profile and high sugar content create sweet and fragrant wines.

Usakhelauri grapes are notoriously low-yielding, making them a difficult variety to grow. Grapes are normally harvested with the utmost care and hand-picked.

Wines made from this grape are highly sought after by connoisseurs because of their rarity and high quality.

Uva Rara grape

Uva Rara is a red Italian wine grape varietal grown in Lombardy. Italian “Uva Rara” means “rare grape” due to its rarity compared to other grape varieties.

Uva Rara is typically blended with other red grapes to provide richness and depth to wines. It can include red berry, flowery, and spice notes.

Uva Rara grapes can also be developed into varietal wines. These medium-bodied wines with mild tannins include red fruit, herb, and earthy characteristics.

Uva Rara is also known as Bonarda Novarese.

Uva Tosca grape

Uva Tosca is a red wine grape produced in Emilia-Romagna, east-central Italy. It contributes to local wine production in Forlì-Cesena.

This type of grape was one of the few red wine grapes that could regularly mature in the foothills of the Apennines.

Uvalino grape

Uvalino is a red wine grape produced in Piedmont, northwest Italy. It contributes to Piedmont wine production despite its lesser fame.

Due to its high antioxidant resveratrol content, Uvalino has garnered notice in recent years for its health advantages.

As we’re starting to learn, many grapes start with U!

Uvilla

Uvilla (Physalis peruviana) is a fruit-bearing shrub endemic to Chile and Peru. It’s also commonly referred to as “Peruvian groundcherry,” “Cape gooseberry,” or simply “golden berry.”

Uvilla looks like a yellowish-green miniature tomato inside a husk, similar to a paper lantern, which turns from green to a golden or orange hue when the fruit is fully ripe.

The fruit has a nice sweetness-acidity balance. It’s frequently juiced, jammed, jellied, baked, or eaten fresh.

Uvilla or golden berry contains vitamin C, antioxidants, and dietary fiber.

This is my favourite fruit of all time. I love the sweet bite with just hint of a sour behind it. In Germany, where I live, they are called Physalis and are relatively popular. In English-speaking countries they have various names, including cape gooseberry.

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11 Surprising Fruits That Start With U: 2025 Edition!

Discover a world of extraordinary fruits that start with U. Explore their flavors, origins, and culinary possibilities in this captivating fruit guide.

Type round-up

Author Dave