Looking for vegetables that start with W? It is a surprisingly interesting little corner of the alphabet. Some are everyday UK staples, such as white cabbage and watercress. Others are more specialist, such as wasabi, winged beans and winter melon.

This guide covers the most useful W vegetables, including what they taste like, how to cook them, where you are likely to find them in the UK, and how to avoid wasting money once you get them home.

Vegetables That Start With W: Quick List

Here are the main vegetables beginning with W, with a few notes on how they are commonly used.

1. Watercress

Watercress is one of the best-known vegetables that start with W. It is a peppery leafy green from the brassica family, often sold in bags alongside rocket and spinach in UK supermarkets.

What does watercress taste like?

It has a fresh, sharp, mustardy flavour. Young leaves are milder, while larger stems can be stronger and a little more fibrous.

How to use watercress

• Add to egg mayonnaise or tuna sandwiches for a peppery lift.
• Stir into soup at the end of cooking, then blend.
• Use in salads with apple, beetroot, orange or soft cheese.
• Fold through pasta with peas, lemon and a little cream cheese.

Money-saving tip

Watercress wilts quickly, so use it early in the week. If it is starting to look tired, turn it into soup rather than binning it. A basic watercress soup only needs onion, potato, stock and a splash of milk or cream if you have it.

2. White Cabbage

White cabbage is cheap, versatile and widely available. It is often overlooked, but it is one of the best budget vegetables in the UK because a single cabbage can stretch across several meals.

What does white cabbage taste like?

Raw white cabbage is crisp and slightly peppery. Cooked, it becomes sweeter and softer, especially when braised gently.

How to use white cabbage

• Shred into homemade coleslaw.
• Stir-fry with soy sauce, garlic and ginger.
• Add to soups, stews and casseroles to bulk them out.
• Use as a base for bubble and squeak.
• Braise with onion, apple and a little vinegar.

Storage tip

Keep white cabbage in the fridge, ideally in the vegetable drawer. If the outer leaves look a bit tired, peel them away and the inside is often still perfectly usable.

3. Winter Squash

Winter squash is a broad group that includes butternut squash, acorn squash, kabocha and other hard-skinned varieties. Although technically a fruit botanically, it is used as a vegetable in cooking, so it earns its place in this W vegetable list.

Why it is useful

Winter squash is filling, naturally sweet and good for batch cooking. It works well in cosy meals without costing much, especially when bought whole and in season.

Ways to cook winter squash

• Roast in wedges with oil, salt, pepper and paprika.
• Blend into soup with onion, garlic and stock.
• Add cubes to curries and tagines.
• Mash with butter or olive oil as a side dish.
• Use roasted leftovers in wraps, salads or pasta.

Money-saving tip

Do not throw away the seeds. Rinse them, dry them, toss with a little oil and seasoning, then roast until crisp. They make a thrifty snack or soup topping.

4. Wax Beans

Wax beans are yellow beans that look similar to green beans. They are sometimes called yellow beans and can be used in much the same way.

What do wax beans taste like?

They are mild, slightly sweet and tender when cooked properly. Their bright yellow colour makes them a nice addition to mixed vegetable dishes.

How to cook wax beans

• Steam or boil briefly until tender but not floppy.
• Toss with butter, lemon and black pepper.
• Add to potato salads.
• Use in three-bean salads with kidney beans and chickpeas.
• Stir-fry with garlic and sesame oil.

Buying tip

Fresh wax beans can be harder to find than ordinary green beans in UK supermarkets. Check greengrocers, farmers markets or frozen mixed bean packs.

5. Wasabi

Wasabi is a Japanese plant known for its intense heat. The part most associated with cooking is the grated stem, often served with sushi. True fresh wasabi can be expensive and is not the same as many supermarket wasabi-style pastes, which often use horseradish and mustard.

How to use wasabi

• Mix a tiny amount into mayonnaise for sandwiches or fishcakes.
• Add to salad dressings with soy sauce and lime.
• Serve with sushi, sashimi or smoked salmon.
• Stir into mashed potato for a sharp kick.

Budget note

If you are trying wasabi for the first time, start with a small tube or jar rather than buying fresh wasabi. It is strong, so a little goes a long way.

6. Welsh Onion

Despite the name, Welsh onion is not specifically from Wales. The word is linked to an older meaning of foreign or non-native. It is a perennial onion, similar in appearance and use to spring onions.

What does Welsh onion taste like?

It has a mild onion flavour, with hollow green leaves and a small white base. Both parts can be eaten.

How to use Welsh onion

• Slice into stir-fries just before serving.
• Add to omelettes and scrambled eggs.
• Use as a garnish for noodle soups.
• Mix into savoury pancakes or fritters.
• Scatter over jacket potatoes, rice bowls or salads.

Growing tip

Welsh onions are useful for home growers because they come back year after year. If you have a small garden or even a pot, they can be a low-cost way to keep oniony greens on hand.

7. Wild Garlic

Wild garlic, also known as ramsons, is a leafy green allium with a distinctive garlicky smell. It grows in woodland in spring and is popular with foragers.

Important safety note

Only pick wild garlic if you are completely confident you can identify it. Some poisonous plants can grow in similar areas. The leaves should smell clearly of garlic when crushed. If in doubt, leave it and buy cultivated greens instead.

How to use wild garlic

• Blend into pesto with oil, nuts or seeds, hard cheese and lemon.
• Chop into butter for garlic bread or baked potatoes.
• Stir through soups at the end of cooking.
• Add to scrambled eggs, omelettes or savoury muffins.
• Use in place of garlic and herbs in dressings.

Storage tip

Wild garlic is best used quickly. Wrap it loosely in kitchen paper and keep it in the fridge. You can also chop and freeze it in ice cube trays with a little oil.

8. Witloof

Witloof is another name for Belgian endive, also commonly sold as chicory in the UK. It has tight, pale leaves and a slightly bitter flavour.

How to eat witloof

• Serve raw leaves with dips as a scoop.
• Slice into salads with apple, walnut and blue cheese.
• Braise with butter and a splash of stock.
• Bake in a gratin with ham and cheese sauce.
• Char in a griddle pan for a smoky edge.

Flavour tip

If you are not keen on bitterness, pair witloof with sweet, creamy or salty ingredients. Apple, pear, honey, cheese, bacon and nuts all work well.

9. Water Chestnut

Water chestnuts are crisp aquatic vegetables used widely in Chinese and South East Asian cooking. In the UK, they are most often sold tinned, sliced or whole.

What do water chestnuts taste like?

They are mild and slightly sweet, but the main attraction is their crunch. They stay crisp even after cooking, which makes them great in stir-fries.

How to use water chestnuts

• Add to stir-fries near the end of cooking.
• Chop into dumpling or spring roll fillings.
• Mix into fried rice.
• Add crunch to lettuce wraps.
• Use in noodle dishes with soy sauce and vegetables.

Money-saving tip

Tinned water chestnuts are handy for store cupboard meals. Once opened, transfer leftovers to a covered container, keep them in the fridge and use within a couple of days.

10. Winter Melon

Winter melon is a large, mild gourd used in many Asian cuisines. It may also be called ash gourd. It has pale flesh and a gentle flavour that absorbs broths and sauces well.

How to cook winter melon

• Simmer in soups with ginger, spring onion and stock.
• Add to slow-cooked stews.
• Braise with soy sauce, garlic and mushrooms.
• Use in curries where you want a mild, soft vegetable.

Where to buy it

Winter melon is most likely to be found in Asian supermarkets or specialist greengrocers. Large pieces may be sold cut, which is more practical if you do not need a whole one.

11. White Asparagus

White asparagus is asparagus grown without exposure to light, which stops it turning green. It is prized in parts of Europe and has a milder, slightly more delicate flavour than green asparagus.

How to prepare white asparagus

White asparagus usually needs peeling because the outer layer can be tougher than green asparagus. Trim the woody ends, peel the stalks and cook until tender.

Serving ideas

• Serve with melted butter and lemon.
• Pair with hollandaise sauce for a classic starter.
• Roast with olive oil and salt.
• Add to risotto or simple pasta dishes.

Budget note

White asparagus is often more expensive than green asparagus, so treat it as an occasional buy. For everyday cooking, green asparagus usually gives better value.

12. Watermelon Radish

Watermelon radish is a striking variety of radish with pale green skin and a pink centre. It does not taste like watermelon; the name comes from its appearance.

What does watermelon radish taste like?

It is crisp and peppery, though often milder than small red radishes. Larger ones can have a stronger bite.

How to use watermelon radish

• Slice thinly into salads.
• Quick-pickle with vinegar, sugar and salt.
• Add to tacos, grain bowls or noodle bowls.
• Roast in wedges for a softer flavour.
• Use as a colourful garnish for open sandwiches.

13. Winged Bean

Winged beans are tropical legumes with frilly-edged pods. They are not common in mainstream UK shops, but you may spot them in specialist Asian grocers.

How to cook winged beans

The pods can be sliced and stir-fried, steamed or added to curries. They are best when young and tender.

• Stir-fry with chilli, garlic and soy sauce.
• Add to coconut curries.
• Blanch and serve in salads.
• Slice finely for quick-cooking vegetable sides.

14. Wombok

Wombok is another name for Chinese cabbage or napa cabbage. It has long, pale green leaves, a tender texture and a mild, sweet flavour.

How to use wombok

• Shred into stir-fries.
• Use in homemade kimchi.
• Add to noodle soups.
• Use large leaves as wraps.
• Slice into slaws with carrot, chilli and lime.

Money-saving tip

Wombok is bulky but cooks down quickly. Use the thicker white stems first in the pan, then add the leafy parts at the end so nothing turns mushy.

Other W Foods Often Treated Like Vegetables

A few foods beginning with W sit in a grey area. They may not be vegetables in the strict botanical sense, but people often use them in savoury vegetable-style cooking.

• Wakame: an edible seaweed used in miso soup and salads. It is not a land vegetable, but it is often grouped with sea vegetables.
• Wood ear mushroom: a fungus rather than a vegetable, used for texture in Chinese dishes.
• White beetroot: a pale variety of beetroot, cooked much like red or golden beetroot.
• White radish: often used to describe daikon or mooli, good raw, pickled or cooked in soups.
• Wild rocket: a peppery salad leaf. The main vegetable name is rocket, but wild rocket does technically start with W as a phrase.

Best Budget Vegetables That Start With W

If you are shopping with cost in mind, some W vegetables are far better value than others. Here are the best picks for stretching meals.

How to Store W Vegetables and Reduce Waste

Good storage makes a big difference, especially if you buy reduced vegetables. Here are some simple rules.

• Leafy vegetables: watercress, wild garlic and wild rocket should be kept cool and used quickly.
• Brassicas: white cabbage and wombok last longer in the fridge, especially if kept whole until needed.
• Hard squash: whole winter squash keeps well in a cool, dry place. Once cut, wrap and refrigerate.
• Tinned vegetables: water chestnuts are cupboard-friendly until opened. After opening, refrigerate in a clean covered container.
• Specialist vegetables: winged beans, witloof and white asparagus are best used soon after buying for the nicest texture.

Easy Meal Ideas Using Vegetables Beginning With W

If you have one or two W vegetables to use up, try one of these low-fuss ideas.

• White cabbage fried rice: shred cabbage finely and fry with cooked rice, egg, soy sauce and frozen peas.
• Winter squash soup: roast squash, then blend with stock, onion and a pinch of curry powder.
• Watercress jacket potato: mix chopped watercress into cottage cheese or tuna mayo.
• Wombok noodle bowl: simmer noodles with stock, soy sauce, wombok and any leftover cooked meat or tofu.
• Wax bean salad: toss cooked wax beans with potatoes, mustard dressing and chopped herbs.
• Wild garlic pesto pasta: blend wild garlic with oil, seeds or nuts, cheese and lemon, then stir through pasta.

FAQs About Vegetables That Start With W

What are common vegetables that start with W?

Common vegetables that start with W include watercress, white cabbage, winter squash, wax beans, Welsh onion, wild garlic, witloof, water chestnut and wombok. Some are easier to find in UK supermarkets than others.

What is the cheapest vegetable beginning with W?

White cabbage is usually one of the cheapest and most useful W vegetables. It lasts well, can be eaten raw or cooked, and works in slaws, soups, stir-fries and stews.

Is watercress a vegetable?

Yes, watercress is a leafy green vegetable. It belongs to the brassica family and has a peppery flavour similar to mustard leaves or rocket.

Is wasabi a vegetable?

Wasabi comes from a plant, and the edible stem is used like a vegetable or condiment. In everyday cooking, it is usually treated as a flavouring rather than a main vegetable.

Is winter squash a vegetable?

Botanically, squash is a fruit because it contains seeds. In the kitchen, winter squash is normally treated as a vegetable and used in savoury dishes such as soups, roasts and curries.

What W vegetables are good for stir-fries?

White cabbage, wombok, wax beans, water chestnuts, Welsh onion and winged beans are all good in stir-fries. Add leafy parts towards the end so they stay fresh and do not overcook.

Can you freeze vegetables that start with W?

Some freeze better than others. Cooked winter squash freezes well in cubes or as soup. White cabbage can be frozen after blanching, though it is best used in cooked dishes afterwards. Wild garlic can be chopped and frozen with oil. Watercress is better frozen for soup rather than salads.

Which W vegetables are best for salads?

Watercress, witloof, watermelon radish, wax beans and finely shredded white cabbage all work well in salads. For extra crunch, add water chestnuts or sliced radish.

Where can I buy unusual W vegetables in the UK?

For specialist W vegetables such as winged beans, winter melon, fresh wasabi or wombok, try Asian supermarkets, larger international grocers, farmers markets or online produce suppliers. White cabbage and watercress are widely available in most supermarkets.

More Alphabet Food Ideas

Vegetables that start with W range from everyday budget staples to specialist ingredients worth trying when you spot them. If you want the most practical options, start with white cabbage, watercress, winter squash and wombok. They are versatile, easy to cook and useful for reducing food waste at home.