There are few vegetables that start with the letter “W.” In this blog post, we will explore a few of them and their health benefits. Read on to learn more!
If you’re looking for a new vegetable to add to your diet, consider something that starts with the letter W.
There are a few different vegetables that fall into this category, so you’re sure to find one that you’ll love. From wasabi to winter squash, there’s something for everyone. Keep reading for more information about some of the best vegetables that start with W.
The Term Vegetable
The term “vegetable” is a culinary term that generally means any plant part that is cooked and eaten as part of a meal.
However, the exact definition of “vegetable” can vary depending on who you ask. In some cases, the word may be used to refer to any plant-based food, regardless of whether it comes from a fruit, root, stem, leaf, or flower.
Others may define a vegetable as any edible plant part that is not a fruit or seed. This would include mature fruits that are eaten as part of a main meal.
Meanwhile, some people may also consider edible fungi and seaweed to be vegetables, even though they are not technically parts of plants.
Ultimately, the term “vegetable” is a broad category that can mean different things to different people.
Classification of Vegetables
Vegetables can be classified according to the part that can be eaten, some vegetables fall into one or more categories when many parts of the plant are edible e.g. both the root and leaves of a carrot can be eaten.
The following groups of vegetables are made according to these classifications:
roots (carrots, turnips, parsnips),
bulbs (onions, garlic),
stems (celery, fennel),
leaves (spinach, cabbage),
flowers (courgettes, broccoli),
fruits (tomatoes, peppers) and
seeds (peas, beans).
List of Vegetables That Sart With W
Here is the list of 16 veggies starting with the letter W!
- Walking Onions
- Water Caltrop
- Water Chestnut
- Water Spinach
- Wax Beans
- Welsh Onion
- White Radish
- Wild Endive
- Wild Garlic
- Wild Leek
- Winged Bean
- Winter Gourd
- Winter Squash
More on Vegetables That Start With W
This is a small bulbing onion. The onion is the bulb of a variety of members of the lily family. (Lilies are actually a different plant.) Onions come in white, yellow, red, purple, brown, green and red, and they’re all different shapes and sizes, too. Onions are a tough side veggie, but a smooth soup can be a great way to incorporate them in your cooking.
Wasabi, also known as Japanese horseradish, is a pungent green Japanese plant that tastes a bit like mustard but packs a spicy kick. But wasabi isn’t just a tasty condiment; it’s long been used by Asian cultures for medicinal benefits, and today a variety of purported health benefits are gaining notoriety.
The caltrop, which is illegal in some U.S. states, should not be eaten raw due to the toxins contained in its meat. These toxins can only be neutralized by cooking the plant. The water caltrop produces a corm or fruit similar to a nut that has the shape of a small bat with outstretched wings or water buffalow.
Water chestnuts (Trapa natans) are small, cylindrical nuts that grow in a cluster. The nut itself is hard and woody, and is covered by a leafy, arrowhead-shaped sheath that is attached directly to the nut. The water chestnut is indigenous to Asia, but it is now grown commercially all over the world, including in the United States. Water chestnuts can be eaten raw or cooked, and they can be eaten whole or shucked. They can be peeled (in a manner similar to peeling a potato), roasted, or blanched and then frozen. Water chestnuts can also be dried, ground into a flour, and used as a thickener in soups and sauces. The nut itself, however, is much too tough to eat.
Water spinach, or kangkong, is one of the most popular leafy vegetables in Southeast Asia. While it is often served raw, it can also be stir-fried, stewed, and pickled. It is a rich source of nutrients and vitamins and low in calories, making it an excellent vegetable to add to soups or stir-fries.
The crisp, clean taste of watercress is unlike any other green. Adding it to soups and salads adds a peppery savory flavor that will perk up your meals. It’s also a very hot item in juicing, as watercress has a pleasant, crisp taste that pairs well with sweet and tart juices. While it’s possible to buy watercress in most grocery stores, growing your own is one of the easiest ways to keep yourself stocked with this delicious green.
Wax beans are a deliciously sweet treat with a delightful texture. They are packed full of vitamins, calcium, and antioxidants. Strict vegetarians and vegans, however, may be surprised at the wax beans’ inclusion on the plant list since it does not actually come from the bean family but rather from the pea family. Wax beans are actually a legume, not a seed. They are popular in East Asian cuisine, where they are cooked and eaten like beans; however, they can be boiled and eaten raw as well. In North America, they are often used in soups and stews.
A Welsh Onion has a tough outer layer and a soft interior. Welsh Onion bulbs are typically white, sometimes golden. The bulbous part is white to yellow, bulbous, and convex. There is a ring of rough scales attached all the way around the bulb, called the tunic, which is attached to the bulb.
Wheatgrass is a grass that’s used for juicing, which is when you juice the grass and use it for its nutritional value. Hexedro means six, so the name wheatgrass is because it’s six feet tall. It’s grown in hot greenhouses and is harvested young. It’s rich in chlorophyll, vitamins, and minerals. It is believed to be helpful for treating allergies, cancer, diabetes, osteoporosis, and arthritis.
White radish is one of the more common radishes you’ll find in grocery stores. The roots are white in color, and this radish is grown as a spring or summer crop. It’s a mild, crunchy root vegetable with a light, refreshing flavor. The roots grow 4 to 8 inches long. When it’s fully grown, the white radish has a white, pink, or purple skin and white flesh. The white radish often has a milder flavor than the red radish.
Endive, a member of the chicory plant family, is a type of vegetable that is often associated with lettuce. The leaves are green, crisp, and heart-shaped, and can be eaten raw in salads, mashed into a side dish, or eaten cooked. Endive is also often used in a salad that is known as endive salad, or the Waldorf salad.
The wonderful, delicious, and eerily named wild garlic or ramsons have long been associated with the underworld, or the Celtic and Norse deities of the underground. It is said to bring abundance to the home and to help cure ailments of the chest, stomach, and eyes. The leaves, bulbs, and flowers are all edible and can be used in salads, soups, stews, and even in wine! It has a very strong and distinct flavor, with hints of onion, garlic, and parsley.
Leeks are a member of the onion family, and while they can be intimidating at first, they’re actually quite easy to work with. Once you get comfortable with their tiny, white, and bulb-like bulbs, you’ll be amazed at how delicious and versatile leeks are. Leeks can be prepared as a side dish, in a stir-fry, or in soups or stews.
The winged bean (Vicia faba) is a bean that has tuberous roots and fleshy, flat, kidney-shaped stems and fruits. Winged bean plants are annuals, and they grow 7 – 10 feet tall. The winged bean is a hardy bean that can grow in many climates, even in frost and snow. Winged beans are also known as fava beans, cowpeas, and broad beans.
Winter Gourd is a delicious vegetable that is easy to prepare and has a long storage life. While the winter Gourd is a type of vegetable, many people confuse it with a melon. Winter Gourd is actually a fruit, while melons are vegetables. Winter Gourd comes in many shapes and sizes and ranges from orange and yellow to green and purple.
Winter squash generally comes in two main varieties: Acorn (a type of butternut) and Buttercup. The latter is golden in color and has a smooth, buttery texture. Acorn squash is yellow-orange with a hard, almost woody texture. Both of these squash varieties are extremely versatile, with dozens of recipes calling for them.
Whether you’re looking for a new vegetable to add to your repertoire or just curious about which vegetables start with W, we hope this list has been helpful.
Be sure to check back often; as we continue to update our series, we will add more interesting posts like this one. And don’t forget to comment down below and let us know your favorite vegetable that starts with W!