17 vegetables ending with the letter N — each with origin, classification, and notes.
This page lists vegetables that end with N. 17 vegetables are detailed below. Each entry below is a doorway into a full profile — not just a name on a list.
A tropical vine vegetable with intensely bitter flesh — the most bitter of all commonly eaten vegetables; used across Asia and the Caribbean for its medicinal properties and its role as a flavour counterpoint to rich, fatty dishes.
A wild ancestor of the artichoke — its fleshy leaf stalks are eaten like celery, central to Italian and Spanish winter cuisine, while the artichoke we know is bred from the same species' flower buds.
A long white winter radish, mildly peppery and crisp, central to East and South Asian cooking — eaten raw, pickled, simmered, and grated as a digestive aid.
A common lawn weed worldwide that's also a respected leaf vegetable — bitter spring greens used from Italian cucina povera to Korean kimchi to American foragers' first wild green of the year.
The immature pod of common bean — harvested before the seeds inside develop, eaten whole as a crisp, mild vegetable; one of the most widely grown and versatile vegetables in the world.
A small green legume native to South Asia — dried mung beans cook quickly and are used in dals and porridges; sprouted they become bean sprouts; split yellow they make the silkiest dal; whole in Ayurvedic cooking they are considered the most easily digestible pulse.
A pungent edible bulb that forms the aromatic foundation of cuisines worldwide, with hundreds of varieties from sweet to sulfurous.
A large orange winter squash native to the Americas, with sweet starchy flesh used in soups, pies, and seasonal lattes — and its seeds eaten as a snack.
A small olive-green Indian Himalayan bean — once a major food crop in the Eastern Himalayas, now a "lost crop" being revived for its drought-resilience and unique nutritional profile.
A long-podded climbing bean from the Mexican highlands — grown across British and Eastern European gardens for its prolific harvest, eaten as fresh long pods rather than dried beans.
Young onions harvested before bulb formation — also called green onions or spring onions, used worldwide as both garnish and primary ingredient, especially in East Asian cooking.
A grain crop bred for high-sugar kernels eaten as a vegetable — derived from teosinte over 9,000 years ago in Mexico, now the staple summer barbecue side dish across the Americas.
A small ancient bean cultivated by indigenous peoples of the Sonoran Desert for over 5,000 years — extreme drought-tolerance, distinctive flavor, and a major comeback in Native American food sovereignty movements.
A perennial onion variety (also called walking onion or topset onion) that produces small bulbs at the top of its flower stalks — drooping under their own weight to plant new bulbs nearby, "walking" across the garden.
A small black-skinned cream-fleshed lentil (also called black gram) — the foundation of South Indian cuisine, the protein in dosa and idli batters, and the dal in dal makhani.
A sweet onion grown only in 20 designated counties of southeast Georgia — its mildness and low sulfur produced by the local soil's unique low-sulfur chemistry.
A heat-tolerant pod bean reaching 30-50 cm long — beloved across Chinese, Thai, Filipino, and Indian cuisines, eaten quick-cooked rather than long-stewed for its distinctive crunch.
Try vegetables that start with N, or contain N anywhere. Or browse the full vegetables index.