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!
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.
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)
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.
From nutrient-rich napa cabbage to knobby nagaimo, uncover the diverse world of vegetables that start with N. Explore recipes, health benefits, and more.
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.
My dairy-free Green Goddess Dressing is easy to make, versatile, and packed with flavor. The tahini base adds a nuttiness that pairs perfectly with the fresh herbs, garlic, and lemon juice. Enjoy this vibrant homemade dressing on salads, pasta, sandwiches, pizza, and more.
Fresh herbs are one of my favorite things to grow in the garden each summer. They grow quickly and are usually easy to maintain. I love having them on hand to throw into salads, sandwiches, hummus, drinks, and more. This dairy-free Green Goddess Dressing has to be one of the best ways to use them! It’s packed with flavor and perfect for all your summer salad needs. Let me know in the comments if you try it!
Why You’ll Love This Refreshing Summer Dressing
Vibrant color – You’ll love the bright green color of this fresh Green Goddess dressing. It’s made with lots of fresh herbs, and I love that you can really tell that just by looking at it.
Flavorful – This tahini-based dressing is anything but boring. Each bite is packed with the flavors of fresh herbs, lemon juice, and garlic. It is also easy to customize based on your favorite herbs.
Versatile – My dairy-free green goddess dressing can be used in many ways. I like to have it on hand for summer salads, but it can also be used as a sandwich or wrap spread, a marinade for tofu or fish, and can even be tossed into pasta salad for a fresh and flavorful dressing.
Why Your Body Will Love This Healthy Salad Dressing
Fresh Herbs – Fresh herbs can help support the immune system in many ways. They’re packed with vitamins, minerals, and antioxidants, which help fight disease by combating harmful free radicals. Herbs like mint, parsley, and dill can also help stimulate the appetite and aid the digestive process.
Tahini – Tahini is a paste made from sesame seeds, perfect for dressings and sauce recipes. It’s a great source of vitamins, minerals, and healthy fats. Although tahini contains a small amount of saturated fat, most of its fats are polyunsaturated (omega-6 fatty acids) and monounsaturated, which is great for overall health.
Green Goddess Dressing Recipe Ingredients
Tahini – I love using tahini in my salad dressings because it adds creaminess without adding any dairy. It’s a great base for this recipe and goes well with all of the fresh herbs.
Vinegar – I like to add a little bit of red wine vinegar to this recipe. It pairs well with lemon juice, adding a bit more depth of flavor.
Lemon Juice – Fresh lemon juice is a must in almost all of my salad dressings. It really brightens everything up, and I tend to always have them on hand.
Garlic – I prefer using fresh garlic for this recipe over store-bought minced garlic. You can add as much or as little garlic as you like. Granulated garlic can also be used, if you prefer.
Fresh Herbs – For my green goddess dressing recipe, I used a mixture of basil, parsley, mint, green onion, and dill. You can use any fresh herbs you like, though. Leave out the ones you don’t care for and add extra of the ones you enjoy.
How To Make Dairy-Free Green Goddess Dressing
Add all the dressing ingredients to a blender or food processor and blend on high speed until creamy and smooth, about 1 minute. Dressing should be light green in color. Taste and adjust the seasonings as needed, and add extra lemon juice or water if necessary to thin it out.
Green goddess dressing should be stored in an air-tight container in the refrigerator. Dressing is freshest if enjoyed within a week. Use this dressing on salads, sandwiches, wraps, pasta, and more.
Recipe Frequently Asked Questions
This recipe is already both gluten-free and vegan.
Is this recipe spicy? No, mine was not spicy at all. If you want extra spice, I recommend adding in a few pickled jalapeños or some cayenne pepper.
Does this dressing require fresh herbs? Yes, I use only fresh herbs in this dressing recipe. You are welcome to experiment with dried herbs, but I haven’t done so yet. I will update the post when I do.
How should this green goddess dressing be used? It can be used in various ways, including on salads, pasta, sandwiches, wraps, vegetables, and more.
How long does this salad dressing last? If stored in an air-tight container in the refrigerator, leftovers should last about 1 week.
Do all the herbs listed have to be used? No, I used all my favorite fresh herbs, but if there’s some that you don’t like or can’t get, feel free to substitute them with what you have.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
My dairy free Green Goddess Dressing is easy to make, versatile and packed with so much flavor. The tahini base adds a nuttiness that goes so well with all of the fresh herbs, garlic and lemon juice. Enjoy this vibrant homemade dressing on salads, pasta, sandwiches, pizza and more.
Ingredients
1/2 cup tahini
1/4 cup water
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon tamari, or soy sauce
1–2 cloves garlic
1 cup a mix of your favorite leafy fresh herbs*
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Add all the dressing ingredients to a blender or food processor and blend on high speed until creamy and smooth, about 1 minute. Dressing should be light green in color. Taste and adjust any seasonings as needed, and add extra lemon juice or water if you need to thin it out at all.
Green goddess dressing should be stored in an air-tight container, in the refrigerator. Dressing is freshest if enjoyed within a week. Use this dressing on salads, sandwiches, wraps, pasta and more.
Notes
*I used a mixture of parsley, dill, basil, green onion, and mint. You can use any kind of fresh herbs you like.
Prep Time: 15 mins
Category:
Method:
Cuisine:
