Naming vegetables can be tricky, especially when you’re trying to think of ones that start with a specific letter. N-vegetables often slip our minds, yet they’re important for a balanced diet.

I’m here to help expand your veggie vocabulary and boost your nutrition knowledge. In this post, I’ll introduce you to 12 vegetables that start with N, some of which might surprise you.

You’ll learn about their flavors, health benefits, and how to use them in your cooking. By the end, you’ll have a new list of veggies to try in your meals, making your diet more varied and interesting.

List of Vegetables that Start with N to Explore

1. Napa Cabbage

Napa cabbage, or Chinese cabbage, features light green leaves and a crisp texture. It’s commonly used in Asian dishes like stir-fries, soups, and salads.

Nutritional Value:

• Rich in vitamins C and K.
• Contains dietary fiber and antioxidants.

Culinary Uses:

• Commonly used in stir-fries, soups, and salads.
• Essential for making kimchi, a traditional Korean dish.

Growing Tips:

• It prefers cooler weather and can be grown in spring or fall.
• Requires well-drained soil and consistent watering.

Availability:

• Peak season is in spring and fall.
• Available in most supermarkets year-round.

2. Nettle

Nettle is a leafy green vegetable with serrated leaves and a slightly bitter taste. Despite its stinging hairs, nettle is edible and highly nutritious when cooked.

Nutritional Value:

• High in vitamins A, C, and K.
• It contains iron, calcium, and protein.

Culinary Uses:

• Used in soups, teas, and as a cooked green in various dishes.
• It can be made into pesto or added to smoothies.

Growing Tips:

• Grows best in moist, fertile soil with partial shade.
• Wear gloves when harvesting to avoid the sting.

Availability:

• Best harvested in spring.
• Found fresh at farmers’ markets or dried in health food stores.

3. New Zealand Spinach

New Zealand spinach, also known as Warrigal greens, is a leafy green vegetable that resembles spinach in taste and texture but thrives in warmer climates.

Nutritional Value:

• Rich in vitamins A and C.
• Contains minerals like calcium and iron.

Culinary Uses:

• Used in salads, soups, and as a cooked green.
• It can be steamed, sautéed, or added to casseroles.

Growing Tips:

• Prefers well-drained soil and full sunlight.
• Tolerates heat and drought better than common spinach.

Availability:

• Peak season is summer.
• Available at farmers’ markets and specialty stores.

4. Nira (Garlic Chives)

Nira, or garlic chives, are flat-leaved chives with a mild garlic flavor. They are often used in Asian cuisine for their aromatic and flavorful qualities.

Nutritional Value:

• Contains vitamins A and C.
• It is low in calories and rich in dietary fiber.

Culinary Uses:

• They are commonly used in stir-fries, dumplings, and garnishes.
• It can be used fresh in salads or cooked in various dishes.

Growing Tips:

• Grows well in moist, fertile soil with full sun or partial shade.
• Requires regular harvesting to encourage new growth.

Availability:

• Available year-round.
• Fresh nira can be found in Asian markets and some supermarkets.

5. Nopal (Prickly Pear Cactus)

Nopal, or prickly pear cactus, is a popular vegetable in Mexican cuisine. The flat, fleshy pads are typically cooked and used in various dishes.

Nutritional Value:

• High in fiber and vitamin C.
• Contains antioxidants and minerals like magnesium.

Culinary Uses:

• Used in salads, tacos, and as a cooked vegetable.
• It can be grilled, boiled, or sautéed.

Growing Tips:

• Thrives in dry, arid conditions with minimal water.
• Requires well-drained soil and plenty of sunlight.

Availability:

• Peak season is late spring to early fall.
• Available fresh or canned in Mexican grocery stores.

6. Neep (Rutabaga)

Neep, another name for rutabaga, is a sweet, earthy root vegetable often used in soups, stews, and mashed side dishes.

Nutritional Value:

• Rich in vitamins C and E.
• Contains dietary fiber and potassium.

Culinary Uses:

• Commonly roasted, mashed, or added to stews.
• Can be sliced thin and baked into chips.

Growing Tips:

• Thrives in cool weather and well-drained soil.
• Requires consistent moisture and full sunlight.

Availability:

• Peak season is fall and winter.
• Available in most grocery stores and farmers’ markets.

7. Nigerian Spinach

Nigerian spinach, also known as Ewedu or Jute leaves, is a leafy green vegetable popular in West African cuisine.

Nutritional Value:

• High in vitamins A and C.
• Contains calcium, iron, and dietary fiber.

Culinary Uses:

• Used in soups, stews, and as a cooked green.
• Can be blended into a slimy, nutritious soup.

Growing Tips:

• Prefers warm climates and well-drained soil.
• Requires regular watering and full sunlight.

Availability:

• Available year-round in tropical regions.
• Can be found in African grocery stores.

8. Norfolk Black Kale

Norfolk Black Kale is a variety of kale known for its dark, crinkled leaves and robust flavor. It’s often used in salads, soups, and as a cooked green.

Nutritional Value:

• High in vitamins A, C, and K.
• Contains fiber, calcium, and antioxidants.

Culinary Uses:

• Used in salads, soups, and as a cooked side dish.
• Can be baked into kale chips or added to smoothies.

Growing Tips:

• Prefers cool weather and well-drained soil.
• Requires consistent watering and full sunlight.

Availability:

• Peak season is fall and winter.
• Available in farmers’ markets and some supermarkets.

9. Nadru (Lotus Stem)

Nadru, or lotus stem, is a crunchy vegetable popular in Indian and Southeast Asian cuisines. It has a mild flavor and is often used in curries and stir-fries.

Nutritional Value:

• Rich in dietary fiber and vitamin C.
• Contains potassium and manganese.

Culinary Uses:

• Used in curries, stir-fries, and soups.
• Can be pickled or deep-fried for a crunchy snack.

Growing Tips:

• Grows in shallow water or wet soil.
• Requires warm temperatures and full sunlight.

Availability:

• Harvested in late summer to early fall.
• Available in Asian grocery stores and specialty markets.

10. Nantes Carrot

Nantes carrot is a popular variety known for its sweet flavor and crisp texture. It’s often used in salads, soups, and as a snack.

Nutritional Value:

• Rich in vitamins A and K.
• Contains dietary fiber and antioxidants.

Culinary Uses:

• Used in salads, soups, and as a snack.
• Can be roasted, boiled, or added to stews.

Growing Tips:

• Prefers cool weather and well-drained soil.
• Requires consistent moisture and full sunlight.

Availability:

• Peak season is in spring and fall.
• Available in most grocery stores year-round.

11. Naga Ghost Pepper

Naga Ghost Pepper, known for its extreme spiciness, is a chili pepper used in various dishes to add heat. It’s often used in sauces, marinades, and pickles.

Nutritional Value:

• High in vitamins A and C.
• Contains capsaicin, which has antioxidant properties.

Culinary Uses:

• Used in sauces, marinades, and pickles.
• Can be dried and ground into chili powder.

Growing Tips:

• Thrives in warm, well-drained soil with full sunlight.
• Requires careful handling due to its spiciness.

Availability:

• Harvested in late summer.
• Available in specialty stores and online.

12. Nun’s Bellybutton (Edible Plant)

Nun’s Bellybutton, an edible plant with small, button-like leaves, is known for its slightly bitter taste. It’s often used in salads and as a garnish.

Nutritional Value:

• Contains vitamins A and C.
• Low in calories and high in fiber.

Culinary Uses:

• Used in salads and as a garnish.
• Can be steamed or sautéed as a side dish.

Growing Tips:

• Prefers cool weather and well-drained soil.
• Requires regular watering and partial shade.

Availability:

• Peak season is in spring.
• Available at farmers’ markets and specialty stores.

Conclusion

Now you know about 12 vegetables that start with N! These veggies offer a range of flavors and health benefits that can make your meals more exciting and nutritious.

Why does this matter? Adding variety to your diet helps ensure you’re getting different nutrients. Plus, trying new foods can be fun and inspire creativity in the kitchen.

What’s next? I encourage you to pick one or two N-vegetables you haven’t tried before and add them to your shopping list. Experiment with them in your cooking. You might find a new favorite!

Have you tried any of these N-vegetables before? Which one are you most excited to try? Share your thoughts in the comments below.

Let’s learn from each other’s experiences!