Looking to expand your vegetable vocabulary? This post features an expansive list of vegetables that start with the letter W. From leafy greens to root vegetables and cool-weather staples, this list is a great resource for anyone building a complete list of vegetables—or just curious about some lesser-known options.
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24 Vegetables that Start with W
Here are vegetables that start with W you might not know about (yet).
1. Walking Onion
Also called Egyptian onion, this unusual allium gets its name from how it “walks” across the garden—forming bulbs at the top of the stalk that fall and replant themselves. It’s a great flavor booster for savory dishes and a fun addition to your list of vegetables that start with W.
2. Walla Walla Sweet Onion
Known for their mild, sweet taste, these onions are grown primarily in Washington state. They’re perfect for salads, sandwiches, and roasting. These onions are a source of vitamin C, potassium, calcium, and iron, and are a good fiber source.
3. Wasabi Root
Wasabi, also known as Japanese horseradish, comes from the grated rhizome of the Wasabia japonica plant. It’s not just for sushi—its peppery flavor adds a punch to dips and dressings.
4. Watercress
This peppery, leafy green aquatic vegetable is packed with antioxidants. It adds flavor to salads, soups, and sandwiches. Watercress has a crisp texture and is especially popular in Southeast Asian and European cuisines.
5. Water Chestnut
Despite the name, this is not a nut—it’s an aquatic root vegetable used widely in Asian dishes. With its mild sweetness and crunchy texture, it’s a favorite for stir-fries and savory dishes.
6. Water Dropwort
An edible aquatic plant found in Asian markets, water dropwort is often used in Korean and Chinese cuisine. It’s an excellent source of calcium, iron, potassium, and fiber. Its tender leaves and celery-like flavor make it great in soups and stews.
7. Water Pepper
This spicy aquatic herb has a sharp, peppery bite and is used in Japanese dishes like sushi and sashimi. It’s a bold choice for adding flavor to salads or pickled recipes.
8. Water Spinach
Also known as kangkung, this semi-aquatic leafy green grows in wet, marshy areas. It has hollow stems (shoots) and tender leaves, making it a great option for stir-fries.
9. Wax Bean
A pale yellow or purple variety of the green bean, wax beans have a mild taste and crunchy texture. They can be prepared just as green beans are, and can be substituted for green beans in recipes.
10. Wax Gourd
Also called winter melon, white gourd, or ash gourd, this mild-flavored gourd is often used in soups, stews, curries, desserts, and even beverages. This summer-cultivated squash has a long shelf life (hence the name “winter gourd”).
11. Welsh Onion
Similar to green onions, Welsh onions have hollow leaves and a mild flavor. Also called Japanese bunching onions or negi, these onions can be eaten raw or cooked. You’ll often find them in Asian cooking, used in savory dishes and soups.
12. West Indian Gherkin
This small, spiny cucumber-like vegetable is used in pickling and adds a tangy crunch to dishes. It grows in hot, humid climates.
13. White Asparagus
Grown underground to prevent chlorophyll production (responsible for the green color of traditional asparagus), white asparagus is more tender and mild than its green cousin. A delicacy in Europe, it’s often served steamed or grilled.
14. White Cabbage
A common vegetable in slaws, soups, and stir-fries, white cabbage is part of the cruciferous family and a good source of fiber, vitamins C and K, and other nutrients.
15. White Onion
A kitchen staple with a sharp flavor, white onions are great for salsas, salads, and savory dishes. They’re also lower in sulfur compounds than yellow onions, which gives them a cleaner bite.
16. White Radish
Also known as daikon, this root vegetable is crunchy, mildly sweet, and used in everything from soups to pickled dishes. It’s common in East Asian and Southeast Asian cuisine.
17. Wild Garlic
A wild cousin of onions, garlic, and chives, wild garlic grows in temperate, moist woodland areas. Its leaves can be chopped into pesto, dips, or salads, the bulbs can be used similarly to garlic, and the stems can be eaten as well.
18. Wild Leek (Ramps)
A popular farmers market find, wild leeks (or ramps) have a strong garlic-onion flavor, making them a favorite among chefs and foodies alike.
19. Wild Rocket
A leafy green with a nutty taste and peppery bite, wild rocket is popular in salads and pairs well with citrus fruit or roasted vegetables. Its bright yellow flowers are also edible, making wild rocket a versatile vegetable.
20. Winged Bean
Also known as “dragon bean” or “goa bean,” this tropical legume has edible leaves, flowers, pods, and roots. It’s packed with nutrients and can be grilled, stir-fried, or steamed, making it among the most versatile vegetables in the world.
21. Winter Purslane
Also known as miner’s lettuce, this cool-weather leafy green has heart-shaped leaves and a mild taste. It’s perfect for salads and contains omega-3 fatty acids.
22. Winter Squash
Including favorites like butternut, acorn, and Hubbard squash, winter squash varieties are sweet, hearty, and rich in nutrients. They’re a popular substitute for meat in vegan recipes.
23. Witloof (Belgian Endive)
A pale yellow leafy vegetable with a slightly bitter flavor, witloof is often used raw in salads or baked with creamy sauces for a comforting dish.
24. Wrinkled Crinkled Cress
A fun-looking salad green with frilly leaves and a bold, peppery taste. It’s an excellent addition to cold dishes and a good source of vitamin C.
That wraps up our comprehensive list of vegetables that start with W. From aquatic greens to mild root veggies, this collection shows off the diversity of edible plants that often fly under the radar. Whether you’re filling out your A–Z vegetable list or looking to shake up your menu, these W vegetables are worth exploring.
If you’re looking for other vegetable and fruit “Starts with” lists, we’ve got those, too! Check out our Ultimate A-Z Index of Vegetarian-Friendly Lists.
