100+ Fantastic Foods That Start With W: 2024 Edition!

Searching for a resource for an upcoming pop quiz or a letters game with friends? These 100+ foods that start with W would be of good use to you!

Let’s face it guys, when you think of foods, the ones that start with “W” are probably not the first that pop into your head.

So it’s no surprise you’re here. But if you’re looking for letter W foods for whatever reason, I’ve compiled more than one of them for you to explore!

From breakfast delights to exotic cuisines and wholesome ingredients, I’ve got them all covered. So, without any further ado, here are 100+ foods that begin with the letter “W” I have for you!

Whole foods and ingredients that start with W

Wahoo fish

Wahoo is a long fish found in tropical and subtropical waters. It is firm with tiny scales and mild tasting. Wahoo is usually either grilled, baked or even served raw in the form of sushi where its tender flesh and delicate flavor lends itself well.

Walleye

Also known as the yellow pike, walleye is a North American species of freshwater fish. it is white and has a subtle taste. Walleye has a delicate texture and is a prized catch among anglers for its culinary value as a delicacy.

Walnut oil

Extracted from walnuts, walnut oil is a nut oil. It is golden brown with a subtly nutty flavor and is rich in a variety of nutrients including Vitamin E. It is used in salads and as a cooking oil for sauteed dishes.

Wara

Made from fresh cow milk, Wara is a kind of soft fresh curdled diary. It originated in Nigeria where it’s popularly consumed and is usually either boiled or deep fried and accompanied with a dip to be eaten as a snack.

Water mimosa

Water mimosa is a kind of plant that has a taproot system and grows on damp soil like the leafy vegetable, water spinach.

It has a strong mushroom taste with hints of umami and cabbage which makes it ideal in stir-fries. It’s native to regions in Asia and is usually eaten raw oftentimes as well. 

The botanical name of this vegetable is Neptunia oleracea. 

Wheat berries

Wheat berries are basically the edible part of wheat kernels that have a chewy texture and nutty flavor. They look like thick, small grains and are used for a variety of dishes as well as a replacement for rice.

Wheat bran

The hard and nutrient-dense part of the wheat kernel is known as the wheat bran. It’s a great source of carbohydrates and fiber.

Wheat germ

Wheat germ is the part of the wheat kernel that develops into the plant. It is used to make all kinds of bread and other pastries like cookies. It is high in nutrients and is also used as a topping for dishes like oatmeal and desserts like ice cream as well as fruit pies.

Wheat noodles

Wheat noodles are a kind of noodles with a chewy texture prepared from wheat flour, water and salt. Some varieties may include eggs, arrowroot and even tapioca.

They’re popular in Asian cooking, often used for stir-fries and topped with a savory or spicy sauce for a hearty meal.

Whelks

Whelks are a family of sea snails with beautifully spiraled shells and delicious flesh. They’re often boiled in salted water and served with a savory sauce in the shell.

Whipped butter

Light with a fluffy texture, whipped butter spreads easily on toast, rolls, or pancakes. It’s an easy-to-make spread that enhances the flavor of any baked goods.

White balsamic vinegar

This milder and sweeter version of the traditional balsamic vinegar is made from grapes that have been boiled at a much lower temperature to prevent the mix from turning dark. It’s often used in salads and sauces as well as marinades.

White beech mushrooms

A variety of the hon-shimeji, white beach mushrooms are a kind of macrofungi that grow on beech trees. They are native to East Asia and have a savory and nutty flavor.

White miso

Originating from kyoto, white miso is a kind of paste that’s a staple in Japanese cuisine. It is made from fermented soybeans, barley and rice. It adds a uniquely sweet flavor to savory dishes as well as dressings and marinades.

White rice

White rice is a grain of rice that has been fully processed, having its husk, bran and germ removed making it very light. It is the primary component of many meals and is eaten all around the world as it is inexpensive. Oryza sativa is the scientific name for rice. 

White truffle

White truffles are rare and prized fungi. It is fragrant with firm flesh and intense flavor. They’re eaten raw, slightly warmed or shaven over pasta, risotto as well as scrambled eggs.

Wild greens

Dandelion greens, purslane, and lamb’s quarters are just a few examples of the nutritious wild greens available. They are packed with vitamins and minerals and can be sautéed, steamed, or added to salads.

Wonton chips

Wonton chips are made from thinly sliced wonton wrappers that have been spiced and deep-fried until they’re crispy and brown. They’re great for using with dips like salsa, guacamole or even hummus.

Wonton wrappers

These thin sheets of dough are used to make wontons and dumplings. They’re usually filled with meat, seafood and/or veggies before being boiled, fried or steamed to make savory dishes.

Worcestershire sauce

Also known as Worcester sauce, this fermented condiment is made from vinegar that’s been flavored with cinnamon, soy, sugar, garlic, mustard as well as other spices to create a subtly tangy sauce with a sweet flavor.

It’s usually used to marinate all kinds of meat and to add flavor to soups, stews and sauces.

Sweets that start with W

Waffles

Waffles are a popular kind of breakfast dish in North America. It’s made from a runny, leavened dough cooked between two hot plates with a crosshatch pattern. Waffles are crisp outside, soft inside and often topped with a drizzle of maple syrup, a dollop of whipped cream and some fruit.

I’ve recently enjoyed these green waffles with cream cheese, yum!

Waffle cone

Waffle cones are brittle and crunchy waffle-textured pastries used to hold ice cream. They are usually flavored with sugar or vanilla and shaped like cones.

Wagashi

Often served with green tea during traditional ceremonies, wagashi is a kind of Japanese confectionery. It’s made from bean paste that’s been sculpted into different kinds of unique shapes and structures.

Warabimochi

This kind of Japanese dessert is made from bracken starch dusted in soybean powder and drizzled with sweet brown sugar syrup. It has a super soft and squishy texture and is served cold.

Welsh cakes

Made from warm spices, flour, dairy, currants, eggs and butter, welsh cakes are a kind of traditional soft scone-like round flat cake.

They’re often described as being a cross between cookies and pancakes and are often used as an accompaniment to tea.

Wheat bread

Wheat bead is a kind of bread made using wheat or whole wheat flour. It is much heartier with a more robust flavor than white bread and is often used to make toast or for sandwiches.

Wheat germ pancakes

Wheat germ is combined with flour, sugar and baking powder before being combined with milk, eggs, vanilla and oil to make a batter. The batter is then fried to create these delicious and unique pancakes.

White chocolate

This is an ivory-colored sweet treat made of cocoa butter, milk fat and sugar. Vanilla is usually added to give it a rich flavor as it is often used for decadent desserts.

White wine poached pears

This elegant and delicious dessert is made from tender, fresh pears poached in white wine along with aromatic spices. The pears are then drizzled with some caramel sauce and served with some ice cream.

Whole wheat pancakes

Whole wheat pancakes are a kind of flat cake made of whole wheat flour. They are usually soft and fluffy and served topped with a drizzle of maple syrup a dollop of whipped cream as well as some whole or sliced berries.

Whoopie pie

Whoopie pie is a kind of confectionary sandwich. It’s made of marshmallow fluff, buttercream or cream cheese frosting sandwiched between two pieces of a soft and moist chocolate-flavored pastry.

Savory dishes that start with W

Waffle fries

Waffle fries are basically french fries cut in such a way they resemble waffles. They are usually cut into thick pieces and are fried until crispy and golden. waffle fries make for the perfect accompaniment to burgers or are enjoyed on their own with dipping sauces.

Wakame salad

Also known as Japanese seaweed salad or seaweed salad, rehydrated wakame is coated with some oil, salt and vinegar then tossed with cucumbers and topped with sesame seeds to make this dish. It is often eaten as a side dish alongside some sushi or grilled fish.

Waldorf salad

Waldorf salad is a tasty salad whose main ingredients are fruits and nuts tossed in a dressing made of mayonnaise with lemon juice and oftentimes, a dairy-like yoghurt.

The fruits and veggies coated in the dressing are served on a plate that has lettuce laid on it. Waldorf salad is usually served as a meal or appetizer before the main.

Wasabi guacamole

This is a kind of Japanese-inspired guacamole made from wasabi paste alongside the usual guacamole ingredients. It can be used as a spread for sandwiches and on toast as well as a flavourful dip for tortilla chips.

Wasabi mashed potatoes

This is a creamy side dish made of mashed potatoes that have been flavored with wasabi. It usually includes other ingredients like herbs and spices and is slightly green with a distinctive spicy taste thanks to the wasabi.

Wasabi peas

A popular snack that originated in Japan, green peas are coated in a savory wasabi sauce. The peas are dehydrated before being seasoned with wasabi paste and they have a crunchy texture and are served as a snack.

Wasabi tobiko

Tobiko is the fish roe from the female species of flying fish. It’s green in color and often used to garnish sushi rolls and sashimi. Wasabi tobiko is a special kind of tobiko that has been infused with wasabi to give it a spicy flavor.

Watercress soup

A light and oftentimes creamy green vegetable soup, this dish is made with fresh watercress, onions, a vegetable or meat broth with a touch of dairy-like cream. It usually has a slightly peppery flavor and is served for dinner as it’s filled with lots of nutrients.

Watermelon gazpacho

Watermelon Gazpacho is a kind of chilled soup made from pureed watermelons, cucumbers and herbs that have been blended into a smooth paste. It’s best served cold and can be served as an appetizer.

Watermelon salad

A refreshing salad that features watermelon as the main ingredient, watermelon salad usually includes juicy fruit alongside some cheese, mint leaves, cucumbers and avocadoes. A citrus dressing is used to give it a tangy flavor.

Welsh rarebit

The Welsh rarebit is an open-face grilled toast. The bread is toasted and then slathered with a hot cheese sauce made of butter, dairy, flour, cheese, mustard, ground black pepper, Worcestershire sauce and beer.

This popular food is often served in pubs all around the country, usually accompanied by an alcoholic beverage.

Whelk salad

Whelk Salad is a kind of salad whose main ingredients are any variety of edible sea snails named whelks. The sea snails are chopped up and tossed with leafy greens, and tomatoes alongside other veggies in a tangy, spicy or savoury sauce to make this dish.

Whiskey BBQ sauce

A smoky and tangy alcoholic paste, whiskey BBQ sauce combined the richness of some good quality whiskey, an alcoholic drink, with spices like garlic, and ginger alongside vinegar, brown sugar and tomato paste.

It’s perfect for basting grilled meats or as a dipping sauce for fries.

Whiskey glazed salmon

Fish is pan-seared before being coated with a sweet whiskey glaze. The whiskey glaze is made from good quality whiskey with soy, sugar, oil and spices like garlic, onions and even ginger.

Whole wheat pizza

This is a kind of pizza made with a crusty base that’s made from whole wheat flour. It’s more hearty than regular pizza and can include the usual toppings like fresh veggies, grilled meat, a savoury sauce and some cheese.

Wiener schnitzel

This classic Austrian dish is a kind of schnitzel made from veal or pork cutlets that have been pounded before being breaded and then fried. It’s commonly served with lemon wedges and a side of potato salad.

Wild rice soup

Made using wild rice as the main ingredient, wild rice soup is a hearty and comforting soup that often includes veggies, meat like chicken or beef and oftentimes, mushrooms. It is usually creamy and served in a bowl on its own.

Wild rice stuffing

This wild rice blend with mushrooms, dried cranberries and herbs is a popular alternative to traditional stuffing. It’s usually served with juicy baked chicken or turkey thighs for a hearty holiday meal.

Winter fruit salad

Made with any combination of crispy apples, gritty pears, kiwis, pomegranate arils and juicy clementine oranges, then tossed in a sweet-tart citrus dressing, this is a kind of salad made from seasonal fruits.

Winter squash

Winter squash is the umbrella term for a variety of squash fruits that mature later in the years. Butternut, acorn, and spaghetti squash are just a few examples of the delicious winter squashes available. They can be roasted, stuffed or pureed and used in soups.

Wok-fried vegetables

This quick and flavourful dish is made of several fresh veggies that have been seasoned and fried in a wok. They’re usually combined with oil and soy sauce and then topped with sesame seeds for extra flavor.

Wonton noodles

Wonton noodles are a kind of Asian dish that comprises a kind of stuffed dumpling called the wonton in a savory broth alongside springy egg noodles. It’s usually topped with fresh veggies and often accompanied with barbecued pork.

Wonton soup

Wonton soup is a traditional Chinese soup of a kind of dumplings stuffed with minced meat, veggies or seafood served in a bowl of chicken broth. Sometimes, noodles are added to the soup to make the meal all the more hearty. 

Wurst

Made from pork, corned beef, majorjam, onions and all kinds of spices, wurst is a traditional type of German sausage and one of the most famous national dishes in the country.

It is very similar to meatloaf and the varieties include just about any kind of smoked, preserved or cured meat. Wurst is often enjoyed with sauerkraut and mustard.

Fruits that start with W

Walnut fruit

Stone fruits are nuts, and the walnut is a generic name for the seed of several different species of fruit.

They are nutritional powerhouses with a tangy, earthy flavor. The Americas, Asia, and Europe all have their own native walnut populations.

The English walnut, often called the Persian walnut, is the most widespread type of this fruit. Its scientific name is Juglans regia.

Wampee

The wampee fruit is a soft-skinned, Southeast Asian delicacy. These citrus fruits are incredibly fragrant and comparable to the size of a grapefruit.

It has a sweet-tart flavor and delicious skin. Among scientists, the wampee is known as Clausena lansium.

Watermelon fruit

With more than a thousand varieties, watermelon is one of the most grown fruits globally. It is a vine-grown, highly prized food crop that originates in Africa’s tropical zones.

Watermelon is versatile enough to be utilized in both savory and sweet preparations. It has the scientific name Citrullus lanatus.

Wax apple fruit

A member of the berry family, wax apples are red-colored fruits with a glossy and waxy exterior, thus its name.

The delicious flesh of this berry has a high water content (that’s why it’s also called the water apple fruit) and a taste that’s comparable to the snow pear.

It is commonly cultivated in the tropics, where it is also known as the Java apple. The wax apple fruit is known by its scientific name, Syzygium samarangense.

Wax gourd fruit

The wax gourd is a big fruit that originates in Southeast Asia and is also known as the ash gourd and winter melon.

The white flesh of this fruit is what gives it its culinary worth since it can be used as a vegetable in savory dishes.

The Wax Gourd fruit is known as Benincasa hispida in the scientific community.

West Indian Cherry

This vibrant red fruit found naturally only in the southern part of Texas and the southern Caribbean, is also known as the Barbados cherry and the acerola cherry.

The juicy fruit has a sweet and sour flavor reminiscent of apples and is a good source of vitamin C. It grows from a tropical shrub known by its scientific name, Malpighia emarginata.

White aspen

White aspen, a citrus fruit with a white, purple, or yellow pulp, is native to the eastern parts of Australia. Birds are the most common consumers of these roughly spherical, four-lobed fruits.

The white aspen has the scientific name Acronychia oblongifolia and is frequently used in preserves, drinks, salads and side dishes.

It typically ripens between May and November, and its flavor is often compared to that of lemons and oranges.

White currant

White currants are tiny, round berries that come from the Ribes genus. The white currant (Ribes rubrum) is a cultivar of the red currant (Ribes rubrum).

White currants are sweet and mild in flavor. They’re used to make jams, jellies, sauces, and desserts.

Similar to other currants, white currants contribute to a healthy diet due to their high vitamin C and antioxidant content.

If currants are your thing, you should read up on some great alternatives to traditional currant jelly.

White fig tree fruit

White figs are round fruits with green skin that turns orange when ripe. It has a reddish flesh with a delicious honey-like berry flavor and can be consumed either fresh or dried.

There are several different cultivars of this fruit that are linked to the mulberry. The scientific name of the white fig tree fruit is Ficus carica.

White guava

The white guava, in contrast to its red-fleshed relatives, has a sourer flavor. Compared to the red guava, it is a bit more watery and has a milder flavor.

The scientific name for this tropical fruit is Psidium guajava, and it is found naturally in the Caribbean and South America.

White mulberry fruit

The white mulberry is a Chinese fruit that is both sweet and moderately acidic. Typically eaten when ripe, its only distinguishing feature from red mulberries is that they are white.

The silkworm’s favorite meal is the leaves of the white mulberry tree, also known as Morus alba.

White nectarine

White nectarine refers to a certain nectarine fruit kind that has white flesh. The color of their skin is less fuzzy and the stone fruit also has a less acidic, more pleasant taste.

Several types of this tasty fruit exist, and they’re all best eaten right out of the tree.

White nectarines, also known as Prunus persica nucipersica, are members of the same genus as apricots, plums, and even almonds.

White peach

White peaches, like all peaches, are juicy and sweet. Their flesh is usually either slightly flushed or white and has a lower acid level than the yellow varieties.

The white peach, which originates in Asia, is also the sweetest variety. They are also softer, therefore you won’t see them in pastries very often.

Prunus persica is the Latin name for the peach tree.

White pomegranate fruit

The white pomegranate fruit, which can range in color from white to pale yellow to ivory, is a subset of the pomegranate family that, unlike the more common red variant, has white flesh.

They are rare and lack the pigment that gives the pomegranate fruit its color. White pomegranate fruit is deliciously sweet and sour, and the tree itself is highly prized for its aesthetic appeal.

The pomegranate fruit is known by its scientific name, Punica granatum.

White sapote

The white sapote fruit is a type of drupe that grows naturally in Central America and some areas of Mexico.

Its skin is greenish yellow and its flesh is silky and smooth, much like that of a ripe avocado with a taste that can be compared to a banana and pear.

Casimiroa edulis is the scientific name for the white sapote, which is popularly known as the Mexican apple.

Whitebark raspberry

The whitebark raspberry is a special kind of raspberry that grows naturally in the western part of North America.

They start out looking red, but as they ripen, they darken considerably. It’s mostly cultivated for its dyeing properties, yet people, animals, and even birds all eat it.

Also known as the blackcap raspberry, these fruits have the scientific name Rubus leucodermis.

Wild blackberries

Wild blackberries are a type of edible fruit that can be found in abundance in the eastern parts of North America.

They differ greatly from the cultivated type in that they are typically less juicy and have smaller seeds.

White blackberries grow on shrubs with the botanical name Rubus allegheniensis.

Wild currant

The wild currant is the berry of a tropical plant found in New Guinea and North Queensland. It tastes similar to a young cranberry in terms of tartness but turns dark and sweet as it ripens.

These fruits ripen in bunches and can be eaten fresh or cooked into a variety of sweet treats. Antidesma erostre is the scientific name for the wild currant.

Wild lowbush berry

Native to the northern United States and Canada, the wild lowbush berry is a type of blueberry.

They are less sweet than farmed blueberries, but have a strong candy-like flavor and grow on shrubs in the wild. Vaccinium angustifolium is the scientific name for wild lowbush blueberries.

Wild mango

Wild mangoes, often called bush mangoes, are a type of mango with a greenish-yellow skin and a fibrous pulp.

It grows naturally in many tropical areas of Africa and is prized for its large, nutritious seed.

Irvingia gabonensis is the scientific name for the wild mango.

Wild orange

The term “wild orange” is used to refer to a variety of similar fruits found in nature.

Most wild orange types aren’t even related to real oranges, but are lumped together because they share enough features to be called “wild oranges.”

Capparis mitchelii is the scientific name for this Australian fruit.

Wild pineapple

The wild pineapple, or Bromelia pinguin as it is known in the scientific community, is a little fruit with a very acidic taste and an orange skin.

It grows on a stalk and is edible both raw and cooked. The wild pineapple is a Central American species characterized by a shrub with numerous sharp thorns.

Wild service tree fruit

The wild service tree, which is related to roses, can be found in various locations across Europe, Asia, and Africa, and its fruit is commonly referred to as chequers.

Only when overripe does it develop a flavor that has been likened to dates. The tiny, spherical fruits are a common ingredient in a wide variety of alcoholic drinks.

The scientific name for the wild service tree is Sorbus torminalis.

Wild strawberry

The wild strawberry is the fruit of a perennial herbaceous plant in the rose family. They have a lovely aroma and come in a crimson color.

Wild strawberries are about half the size of farmed ones and are described as having twice the intensity of flavor. This fruit is known by its scientific name, Fragaria vesca.

Wineberry fruit

The wineberry is a type of raspberry that grows wild in a number of Asian nations. They have the sweet and sour taste of raspberries.

It is known as Rubus phoenicolasius in the scientific community and has thorny stems. Cakes, sweets, and even salads can benefit from the tartness and sweetness of wineberry.

Wolfberry fruit

The wolfberry fruit, often called the goji berry, is an orange-red fruit that originates in China. The fresh fruit can be eaten as is or dried, and it has an acidic yet sweet flavor.

When they’re fresh, their firm texture and juicy flavor make them ideal for baking. Wolfberries have the scientific name Lycium barbarum.

Wood apple fruit

The wood apple fruit is a popular ingredient in Indian and Sri Lankan cooking; its sour, unusual flavor complements both sweet and savory preparations.

This exotic fruit goes by the scientific name Limonia acidissima.

Vegetables that start with W

Wakame

Wakame, a type of kelp with a somewhat sweet flavor, is a popular aquatic vegetable in Japan. It’s an alga that works well in everything from soups to sushi to salads.

Undaria pinnatifida is the scientific name for this type of seaweed.

Wasabi

Wasabi, a member of the cruciferous vegetable family, is also known as the Japanese horseradish. Cabbage, mustard, and horseradish have all been mentioned as contributing flavors.

The stem of the wasabi plant (as opposed to the root) is what’s typically used as a seasoning in Japanese cooking because of its intense flavor.

The proper name for this plant is Eutrema japonicum.

Watercress

This dark leafy green is one of the oldest known leaf vegetables ingested by humans. This perennial aquatic plant is used in a wide variety of dishes, from stir-fries and soups to casseroles, thanks to its mildly peppery taste.

This well-liked vegetable goes by the scientific name Nasturtium officinale.

Watermelon radish

The watermelon radish is a Chinese cultivar of the daikon radish. The name comes from the resemblance between its pink flesh and green skin to watermelon.

The watermelon radish, also known as Raphanus sativus ‘Watermelon’, has a mildly sweet and spicy flavor.

Water caltrops

Strangely formed pods found in water, water caltrops have a pungent, earthy odor and a tough rind. When fully ripe, they turn black and need to be cooked before their white, chewy, and mildly sweet seeds can be split open.

In various parts of Asia, the seeds are prepared in a variety of ways and sold as street food. This aquatic pod is known by its scientific name, Trapa natans L..

Water celery

Native to the waters of East Asia, water celery is an aquatic perennial plant. The entire plant can be consumed for its high vitamin and protein content.

Oenanthe javanica, more often known as water dropwort, has a moderate flavor that falls midway between celery and parsley.

Water chestnut

The water chestnut, as the name suggests, is an aquatic vegetable native to Asia and some parts of Africa prized for corms that resemble a chestnut in color and shape.

Water chestnuts are nutritious and delicious, with a flavor profile that spans nutty to tangy to sweet. Eleocharis dulcis is the botanical name for this tasty veggie.

Water spinach

The water spinach plant is known by its scientific name, Ipomoea aquatic. It’s a lush green vegetable that grows on moist soil or in riverine locations.

This tasty vine grows wild throughout Asia and has several culinary applications. It is a perennial plant that tastes slightly sweet and nutty.

Wax beans

It belongs to the legume family and is most often known as the yellow wax bean. They are nearly indistinguishable from regular green beans, save for their unusually yellow hue and waxy consistency.

Wax beans can be seasoned and roasted, steamed or incorporated in stir-fries. The bean’s scientific name is Phaseolus vulgaris.

Welsh onion

The bulbous root of the perennial herb known as Welsh onion is what gives it its name. This type of bulbous herb has esthetic significance in addition to its culinary and horticultural uses; it tastes and smells quite similar to the common onion.

Botanists refer to it as Allium fistulosum.

White asparagus

Due to the absence of chlorophyll, white asparagus appears white rather than green. Physically, white asparagus is indistinguishable from green asparagus except for color.

White asparagus, in contrast to its green counterpart, is sweeter and more tender to the taste. Asparagus officinalis is the botanical name of this vegetable.

White eggplant

White eggplant refers to cultivars in the nightshade family that are often a creamy white or ivory tint.

Botanically speaking, they are fruits, but chefs and nutritionists regard them as vegetables. This fruit is known by its scientific name, Solanum melongena.

It can be put into dips, stir fries to produce savory dishes and cooked in all other ways the other varieties of eggplants can.

White onion

The skin of a white onion is papery, and its white flesh is what sets it apart as a cultivar of dry onions. Thanks to their mild flavor, they are often preferred for raw consumption.

Sauces, stews, and pickled white onions are also delicious. White onion, or Allium cepa, is the scientific name for this plant.

White radish

This winter radish, better known by its Japanese name, is mild in flavor with a somewhat spicy aftertaste. They might be long and cylindrical or short and stout.

White radishes have a milder flavor than their red counterparts and can be used in a wide variety of dishes, including stews, pancakes, soups, and even salads.

In scientific terms, radishes are known as Raphanus sativus var. Longipinnatus.

White sweet potato

White sweet potatoes, as the name implies, contain white flesh instead of the typical orange. They are usually drier, more starchy, and less sweet than orange sweet potatoes.

Japanese sweet potatoes and boniatos are the most prevalent kind of white sweet potatoes.

The sweet potato is known by its scientific name, Ipomoea batatas.

White turnip

When compared to purple top turnips, which have a purple outer skin, white turnips are completely white or ivory in hue. White egg turnips, Tokyo crosses, and even seven top turnips fall into this category.

This vegetable is known by its scientific name, Brassica rapa subsp. rapa.

Winged yam

This Southeast Asian tuber goes by several common names, including purple yam and water yam.

There are variations of this yam with white and cream-colored flesh in addition to those with purple flesh.

Dioscorea alata is their scientific name, and they thrive in warm climates.

Winter melon

When fully ripe, the winter melon (or wax gourd) is a big fruit that is commonly eaten as a vegetable in Asian cuisine.

When young, it has a sweet and refreshing flavor, but as it ages, it becomes crisper and juicier. This fruit is known as Benincasa hispida in the scientific community.

Winter squash

A wide variety of summer and fall squashes are together known as “winter squash.” They have asymmetrical, peculiar shapes and are considered vegetables due to their nutritional content.

The skins and seeds of winter squashes tend to be very tough. You can find sweet and nutty-tasting squashes including spaghetti, acorn, and butternut in this category.

The squash fruit is called Cucurbita maxima in botanic terms.

Wild asparagus

Wild asparagus, the cultivated variety’s counterpart that grows in the wild, is remarkably identical to the cultivated variety. Its flavor is earthy, nutty, and slightly grassy, just like the land it grows in, and the stalks are sturdy and crisp.

Asparagus officinalis, the scientific name for wild asparagus, can be prepared in the same ways as its domesticated counterpart.

Wild garlic

British deciduous woodlands are home to wild garlic, a perennial flowering plant. Bulbous in appearance, they are frequently misidentified as white onions.

Ramsons, as wild garlic is also called, taste quite similar to conventional garlic but with a less pungent flavor and are equivalent to chives. Allium ursinum, is the scientific name for this plant.

Wild leeks

Wild leeks are a type of wild garlic or onion that can be found in many different regions of North America. It’s possible to eat both the leaves and the bulbs of these plants. Ramps, another name for wild leeks, like to grow in clusters.

Allium tricoccum is the scientific name for these onions.

Wild mushroom

The phrase “wild mushroom” is used to refer to any macrofungus that has been foraged from the wild. The most often available edible wild mushrooms are the hen, sulfur shelf, and oyster mushrooms.

Wild mushrooms are an excellent source of protein, making them a suitable meat substitute in savory meals.

Wild rice

Wild rice is another umbrella term on this list of vegetables that starts with the letter W. A number of Zizania species, all of which are endemic to the North American great lakes, are classified here.

Protein, fiber, and an earthy flavor can all be found in this grass’s seeds.

Winged bean

Many Asian dishes feature this tropical leguminous plant. It’s known as the Goa bean, and it’s highly prized for its disease resistance.

The winged bean can be eaten raw or cooked and its scientific name is Psophocarpus tetragonolobus.

Conclusion

The letter ‘W’ really does offer a wealth of culinary delights, from beloved classics to exotic flavors. Whether you’re indulging in a plate of warm waffles, savoring the heat of wasabi, or exploring the depths of whiskey, there’s something for everyone.

So, embark on your own gastronomic adventure and discover the wonders of these dishes and whole foods that start with W.

If you’d like more of the letter W, check out this separate blog post about W fruits and learn more about delicious vegetables starting with W.

And, if you’re curious about more odd-lettered foods, take a look at these dishes that begin with the letter Q, foods that begin with Y as well as these foods that start with Z.

Bon appétit!