If you’re wondering what vegetables begin with the letter N, we’ve got a handy list of them all right here for you, from Nori to Nanohana. In addition to listing the few vegetables that start with the letter N, we also include information, classifications, recipes, images, and more.
From Nutty to Nutritious: Explore the Top Vegetables That Begins With ‘N’
You came here to find out which vegetables begin with the letter N. For your convenience, they are all listed here.
But there’s more! You have also received a ton of information, links to recipes, and other resources so you may experiment with these vegetables at home.
Please let us know in the comments if you are aware of any additional N vegetables so we can update this list.
Delicious vegetables that begin with the letter N are many. Keep reading the remaining portion of this article to know more.
Nanohana
Flowers, stems and leaves. Often used in Japanese cooking, Nanohana is a cruciferous vegetable that is related to rapini and broccoli.
The rapeseed plant’s early shoots, including its buds, leaves, and stems, are known as Nanohana. Its flavor is sometimes compared to broccolini and is grassy with a hint of bittersweetness.
You can steam, stir-fry, or use Nanohana in soups and stews.
Napa Cabbage
Leaves. Napa A pointed, light green cabbage is known as cabbage. It can be cooked by boiling, steaming, sautéing, or adding it to stews and soups.
Additionally, napa can be consumed raw in coleslaw, salads, or cabbage salad.
Try cooking it till soft and faintly browned after cutting it into wedges. Napas can be kept in the refrigerator for up to a week unwashed. Try the Napa stir-fried with a hot garlic dressing.
East Asian cuisine features napa cabbage prominently in particular. This is likely due to the fact that the cabbage is native to China, where it is frequently seen as a symbol of riches.
Large, oblong-shaped cabbage with a mild, slightly sweet flavor and crisp texture is also referred to as Chinese cabbage. Asian cuisine frequently uses it, particularly in Japanese, Korean, and Chinese dishes.
Nasturtium
These are both Leaves and flowers. A genus of flowering plants in the Brassicaceae family is called Nasturtium. Common names for its constituents include nasturtium, watercress, and cress.
Nasturtium has a spicy flavor and delicious leaves and blossoms. The blossoms can be used as a bright accent to salads or as a decoration on other meals, while the leaves can be used in salads or as a garnish.
Nasturtium leaves can be used in Nasturtium Pesto, or the seeds can be pickled and served as a condiment.
Navy Beans
Seeds. Navy beans are a petite, white bean variety that got its name from being used in early naval ships. It is also known as haricot, pearl haricot bean, Boston bean, and white pea bean. Because of their rich texture and creamy flavor, these beans are frequently used in soups and stews.
Compared to other white beans like great northern or cannellini beans, navy beans are smaller and denser. They also taste milder and have a creamier texture. In Easy Baked Beans with Turmeric, try incorporating them.
Navy beans originate from the Americas, in contrast to many of the other vegetables on this list. It is a typical component of certain soups and baked beans. The US gave these beans their name because the American Navy served these seeds to soldiers for more than 100 years.
Neeps
Roots. The root vegetable known as turnip in Scotland (neeps is short for turnip), swede in England, or rutabaga in the United States is known by the Scottish term neeps. This bulbous root vegetable has yellow meat with purple or green skin and a pleasant, earthy flavor.
Nettles
Leaves. Stinging nettles, often known as nettles, are a type of herbaceous flowering plant in the Urticaceae family. They typically grow like weeds in the wild. Nettles have been used for centuries as a source of medicine, food, and even as a raw material for creating cloth and paper!
How are nettles picked?
You can forage for nettles in the wild if you can’t find bags of them at your local farmer’s market.
To protect your nettles from pollution, stay away from busy roads.
Early spring is the greatest time to forage for nettles, so get going and select the top four to six leaves (they’re more tender).
Wear gloves when collecting nettles to prevent getting stung. After carefully removing the leaves, trim the plant’s stem at the base. Nettles lose their sting when cooked.
New Potatoes
Tubers & Roots. This wildly popular root vegetable is a Solanaceae (nightshade) member. Young, tiny new potatoes are picked up for harvest.
Try them in Greek potato salad, mini baked potatoes, Bombay potatoes, broccoli salad with potatoes and herbs, and Greek baked potatoes.
New Zealand Spinach
Leaves. In New Zealand The edible triangular leaves of the trailing plant known as spinach are vivid green. New Zealand spinach can be prepared in the same way as regular spinach, despite the fact that it is unrelated to it: young leaves can be eaten raw in salads, or they can be cooked, wilted, or added to soups and stews.
New Zealand spinach is grown in New Zealand, as you could have inferred from the name. It is, however, also expanding throughout Asia and Australia. The leaves can be grown purely for ornamental purposes or eaten like regular spinach.
An indigenous New Zealand vegetable that is lush green. It commonly serves as a spinach alternative and has a mildly salty flavor. Auckland spinach tends to be rich in sources of vitamins C and A, along with being good sources of calcium and iron.
Nopales
Leaves. Cactus known as nopales is a popular food in Mexico.
The cactus’s pads are gathered and used in salads, stews, and tacos, among other meals. Nopales have a flavor that is slightly salty and acidic with a chewy texture. In supermarket stores, you can buy them fresh, frozen, or canned.
The Spanish word for prickly pear is nopal. This is a particular kind of cactus whose pad is widely used as a side vegetable in Mexican food. Nopal may also be used as a component in various regions of Texas.
Mexican cuisine frequently takes advantage of the prickly pear cactus’ sensitive pads. When cooked, they have a slimy texture and a mildly acidic flavor. the Nopales are also high in antioxidants, fiber, and vitamins C and A.
Nori
Leaves. The sea vegetable nori, which is well-liked in Japan, has a powerful marine flavor. The dried sheets of nori, a type of seaweed, are frequently used to wrap sushi or as a garnish in soups and ramen. It is a fantastic method to add ‘fishy’ flavor to different types of vegan and vegetarian recipes, as in this Vegan Tuna Sandwich.
Have you ever witnessed a sushi roll? If so, you have probably already seen nori, the dark seaweed layer that wraps the roll. Because nori may absorb water from the air, it must be stored with desiccants (those tiny packets of silica gel you sometimes get in meals) in order to keep it dry.
This is actually a kind of seaweed that’s frequently utilized in Japanese food, especially sushi. It has a chewy texture and a nutty flavor. Iodine and vitamins A and C are both abundant in nori.
