From Wasabi to Wheatgrass, these are the veggies that begin with the letter W. In addition to providing you with a list of the vegetables that start with the letter W, we also include information, classifications, recipes, images, and more.
Discover the World of Vegetables That Begin with W – A Must-See List!
You came here to find out which vegetables begin with the letter W. 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.
We have every vegetable we are familiar with in our list of words that start with vegetables. Please let us know in the comments if you are aware of any more. Without further ado, let’s check out the names and descriptions of the vegetables that start with W.
Water Caltrop
Leaves. The aquatic annual herb is known as water caltrop (sometimes called water chestnut). Its leaves float on the water’s surface as it develops in marshes with roots buried in the soil at the water’s level. It flourishes in hot, humid areas. The flavor and texture of water caltrop are moderate and crisp. Additionally, it is a good source of vitamins A and C and nutritional fiber. Stir-fries, soups, and salads frequently contain water caltrop as an ingredient. In vegan stuffing, give it a try.
Wasabi
Roots. A cruciferous root vegetable is known for its smoky, fiery flavor, wasabi. It’s frequently used as a paste in sushi. Wasabi is connected to watercress and is like a Japanese version of horseradish. In specialized establishments, it can be purchased in the form of paste, powder, or even roots. Try the recipes for wasabi.
A strong root vegetable, wasabi is frequently used in Japanese cooking. It is frequently used as a dipping sauce for sushi and sashimi and has a potent, spicy flavor. Wasabi has been demonstrated to possess antibacterial qualities and is also utilized in sauces and marinades.
Watercress
Leaves. The aquatic vegetable known as watercress (Nasturtium officinale) grows with shallow stems that are usually in the water. The cabbage family, Brassicaceae, includes watercress. You can consume the leaves and stems of it raw or cooked. The flavor of the watercress is spicy.
Try it in watercress soup or added to salads.
A lush green food that is high in vitamins and minerals is watercress. It has a spicy flavor and is frequently added to sandwiches, salads, and soups. Additionally, rich in antioxidants, watercress has been associated with a lower risk of developing certain cancers.
Water Chestnut
Bulbs. Water Chestnut is a vegetable that develops in the mud and water of marshes and hence is called aquatic. Both raw and cooked water chestnuts are common in Chinese cuisine. They taste mild and have a texture that resembles crispy potatoes.
You can prepare water chestnuts by boiling, frying, grilling, pickling, canning, or grinding them into flour. When cooked, they keep a lot of their texture and crispness. Test them in these recipes for water chestnuts or even in vegan stuffing.
Wax Beans
Pods and seeds. A common bean variety grown throughout the world is wax beans. The beans often have a waxy texture and are light yellow or white in color. Salads, stir-fries, and soups are just a few of the dishes that employ wax beans. They can be a nutritious addition to any diet because they are a rich source of protein and fiber.
White Radish
Roots. Root vegetables known as white radishes are frequently used in Asian cooking. They are frequently used in stir-fries or as a garnish because of their mildly sweet and tart flavor. White radishes are high in vitamin C and low in calories.
A common ingredient in Asian cuisine is the white radish, usually referred to as daikon radish. It has a crisp texture and a moderate, somewhat sweet flavor. White radish is frequently used in salads, pickles, and soups and can be either raw or cooked.
Welsh Onions
Leaves, stems, and roots. Allium fistulosum, often known as Welsh onion or Japanese leek, is a non-bulging onion resembling scallions or spring onions. They taste mild and chive-like. Welsh onions can be used in stir-fries or put raw in salads. Welsh Onions are usually perennial plants.
Wild Celery
Stems and leaves. Wild celery, also known as Chinese leaf celery, leaf celery, or Nan Ling celery, resembles flat-leaf parsley in appearance but tastes extremely pungent and bitter. Compared to western celery, it primarily consists of leaves with very thin edible stalks. Typically, stir-fries or soups will include it.
Winged Beans
Seeds and pods. Winged beans (Psophocarpus tetragonolobus), a tropical legume, are found growing around the equator in humid and hot South and Southeast Asian nations. Long, green pods with four ruffled edges run down their length. The seeds, tubers, blooms, and leaves of winged beans are all edible. Even while young winged bean pods can be consumed raw in salads, they are often cooked.
Cut off the ends, slice the winged bean pods, and add them to soups, stews, and stir-fries exactly like green beans. Try briefly sautéing them in butter or oil. Salad with Thai Winged Beans.
Wild Garlic
Flowers, stems and leaves. In British and European woodlands, wild garlic, often known as ramsons, grows uncontrolled and weed-like. They belong to the Amaryllidaceae subfamily of amaryllises.
Wild garlic has edible broad leaves, long, slender stems, and small, delicate white blooms. Make wild garlic pesto, salads, soups, or stews with it.
Wheatgrass
Leaves. The tender young leaves of the common wheat plant are known as wheatgrass (Triticum aestivum). It can be purchased fresh (often still growing), frozen, or freeze-dried and is well-known for its health advantages. Juice bars frequently carry it because it is frequently used in smoothies and drinks. Give it a shot with wheatgrass juice.
Winter Squash
Fruits. A particular variety of squash called winter squash is usually harvested during winter or fall. Winter squash comes in a wide range of kinds, such as acorn, butternut, and pumpkin. A versatile food, winter squash works well in both savory and sweet recipes. Fiber and vitamins A and C are each present in good amounts. Try roasted red kuri squash salad, stuffed butternut squash, or grilled butternut squash.
Butternut squash, acorn squash, and spaghetti squash are just a few of the many types of winter squash. They have a strong, dense texture and a sweet, nutty flavor. Winter squash is frequently used in stews, soups, and casseroles and can be roasted, baked, or boiled. They are frequently used in fall and winter recipes and are a wonderful source of vitamins and minerals.
White Asparagus
Stems. White asparagus is a vegetable with stems that develops into a long, slender spear. White asparagus is grown in darkness, either under cover or underground, as opposed to green asparagus, so it doesn’t photosynthesize and makes chlorophyll.
Compared to green asparagus, white asparagus has a softer, somewhat more bitter flavor. Eat white asparagus grilled, steamed, sautéed, or roasted. Consider roasting white asparagus.
One variety of asparagus, known as “white asparagus,” is grown underground to avoid exposure to sunlight. It is significantly harder in texture and has a milder flavor than green asparagus. In European cooking, white asparagus is frequently presented as a delicacy. It is usually prepared and served with butter or hollandaise sauce.
