4 vegetables starting with the letter W — each with origin, classification, and notes.
If you've been searching for vegetables that start with W, you'll find 4 detailed vegetables below. We're not interested in giving you only a list of names — every entry on this page links to a full profile with the kind of detail you'd actually want to know.
For vegetables, that means scientific name, family, plant part, season, nutrition, and cooking uses.
| Wasabi | Water Chestnut | Watercress | Wild Garlic |
Japan's fiery green condiment — not a chilli heat but a sharp, volatile, nasal-clearing pungency from isothiocyanates that hits instantly and dissipates quickly; true wasabi is the grated rhizome of a semi-aquatic Japanese plant; the green paste served in most Western sushi restaurants is imitation wasabi made from horseradish, mustard, and food colouring.
An aquatic vegetable grown in muddy ponds — a small, round corm with crisp, white flesh that retains its crunch even after cooking; a key ingredient in Chinese stir-fries, dumpling fillings, and Southeast Asian desserts.
A peppery aquatic green growing wild in cold streams across Eurasia and the Americas, eaten in sandwiches, salads, and soups, and ranked the most nutrient-dense vegetable on Earth.
The woodland carpet of spring — wild garlic (*ramsons*) carpets British and European deciduous woodland floors from March to May, filling the air with garlic scent before the tree canopy closes; every part is edible, from the leaves and stems to the white star-shaped flowers; it is the most aromatic of Britain's edible wild plants and is now widely foraged for restaurant kitchens.
That's our current list of vegetables starting with the letter W. We add new entries every week — if you have a favorite vegetable starting with W that isn't on this page, let us know and we'll write it up.
Looking for more? Try vegetables that end with W, or contain W anywhere in the name.