Wonderful Vegetables That Start With W (#5 is weird!)
As a vegetable enthusiast, I’m always on the lookout for unique and interesting vegetables to add to my culinary adventures.
Today, I want to introduce you to the some weird and wonderful vegetables that start with W!
To make this list even more comprehensive, I decided to also include herbs, condiments as well as all kinds of spices that begin with W. So that means these are all culinary vegetables (and we can eat them 😋).
Want to see which? Have a look at them below!
25 Vegetables That Start With W
Wakame
A widely consumed aquatic vegetable in Japan, wakame is a species of kelp with a subtly sweet flavor. It’s actually an alga and can be used to make a variety of dishes like soups, sushi, and salads.
The botanical name for this seaweed is Undaria pinnatifida.
Wasabi
Also known as the Japanese horseradish, the wasabi is a member of the cruciferous veggie family. Its taste has been described as being a mix of cabbage, mustard and horseradish.
The Wasabi stem (and not the wasabi roots) is part of the wasabi plant mostly used as a spice in Japanese dishes for its strong flavor. It has the scientific name Eutrema japonicum.
I love wasabi flavoured peanut snacks, so good!
Watercress
My aunt used to grow this and it still reminds me of her.
This dark leafy green is one of the oldest known leaf vegetables consumed by humans.
It is a perennial aquatic plant with a somewhat peppery flavor used for all kinds of dishes like stir fries, soups and even casseroles. Love it!
The botanical name of this popular vegetable is Nasturtium officinale.
Watermelon radish
Watermelon radish is a variety of daikon radish that originates from China. It’scalled this because of its pink flesh and green skin that somewhat resembles that of a watermelon.
The watermelon radish has a slightly sweet but peppery taste and has the botanical name Raphanus sativus ‘Watermelon’.
Water caltrop
Water caltrops are weirdly shaped aquatic pods with an earthy smell and hard exterior. They turn dark when mature and must be cooked properly before being cracked to reveal their whitish, chewy and somewhat sweet seeds.
The seeds are cooked in a variety of ways and are often eaten as street food in some regions of Asia. The scientific name of this aquatic pod is Trapa natans L.
Water dropwort, as it’s also called, has the scientific name Oenanthe javanica and has a mild taste that’s somewhere between celery and parsley. Try it for yourself to see!
Water chestnut
Native to Asia and some regions in Africa, the water chestnut, as its name implies, is an aquatic veggie valued for its corms that closely resemble a chestnut in colour and shape.
They have a nutty, tart and sweet taste and are a great source of a variety of nutrients. The scientific name of this W vegetable is Eleocharis dulcis.
In Britain these are very popular in take-away Chinese and Cantonese meals!
Water spinach
Ipomoea aquatic is the botanical name of the water spinach plant. It’s a leafy green vegetable that grows on damp soil or in riverine areas.
This vining plant with edible leaves is native to Asia and can be used in a variety of dishes. It is a perennial plant with a mild nutty and vegetal taste with sweet notes.
Wax beans
More popularly known as the yellow wax bean (and not actually made of wax), this is a member of the legume family.
They are almost identical to the common green beans in all aspects except their color which is several shades of yellow and a waxy texture.
This type of bean can be spiced and roasted, steamed or included in stir-fries. Phaseolus vulgaris is the scientific name of the common bean.
The Welsh onion is a perennial herb with a bulbous root that’s considered to be a kind of scallion. It has a very similar taste and odor to the common onion but this species of bulbous herb also has ornamental value.
Welsh onions are known by botanists as Allium fistulosum and can be used in place of regular onions or scallions.
I lived in Wales for four years and I can certainly confirm they get eaten there.
White asparagus is a type of asparagus that lacks chlorophyll and therefore isn’t green in color but white instead. Other than the difference in hue, the white asparagus is almost identical to the green asparagus physically.
Tastewise, the white asparagus has a milder flavor and more tender texture compared to the green one. Asparagus officinalis is the botanical name of this W vegetable.
These are massively popular here in Germany, around April-June. They also make your pee smell funny, so go figure.
White eggplant
White eggplant is the name assigned to cultivars under the nightshade family with a white or ivory-colored hue.
They are fruits botanically but are regarded as veggies by nutritionists because of their culinary value. Solanum melongena is the scientific name of this fruit.
It can be made into dips, stir fries to create savory dishes and cooked in all other ways the other varieties of eggplants can.
White onion
White onions are a cultivar of dry onions noted for their white papery skin and white flesh. They have a mild flavor profile and hence are more favored compared to other onions to be eaten raw.
White onions are also great for sauces, stews and even pickled. The botanical name of this herb is Allium cepa ‘White onion’.
White radish
More popularly known as the daikon radish, this winter radish is mild in flavor with a slightly peppery taste. They can have a long cylindrical shape or be round and stout.
The white radish is generally a bit milder in flavor compared to the red ones and can be used to make stews, pancakes, soups and even salads. Raphanus sativus var. Longipinnatus is the scientific name for the radish.
White sweet potato
White sweet potatoes are varieties of sweet potatoes that have white flesh. They are usually drier, more starchy, and less sweet than orange sweet potatoes.
The most common white sweet potatoes are the Japanese sweet potatoes and boniato. White sweet potatoes can be cooked in all the ways other species of sweet potatoes can be.
Ipomoea batatas is the scientific name of the sweet potato and I heartily recommend them in this sweet potato and feta salad!
White turnip
White turnips are a variety of turnips that lack the purple outer skin present in the purple top turnips but are instead totally white or ivory-colored.
This includes the white egg turnip, tokyo cross turnip and even seven top turnip. The scientific name of this type of vegetable is Brassica rapa subsp. rapa.
Also known as the wax gourd, the winter melon is a large type of fruit often used as a vegetable in Asian cooking when it’s mature.
Its taste has been described as having a sweet and refreshing taste when young but being juicier and crispier when older. The scientific name of this fruit is Benincasa hispida.
Winter squash
Winter squash is an umbrella term for members of the squash family that are harvested in the late summer or autumn.
They are usually asymmetrical, oddly shaped and regarded as vegetables for their culinary value.
Winter squashes usually have hard skins and tough seeds. This type of squash includes varieties like spaghetti, acorn, and butternut squash, all of which have a sweet and nutty flavor.
Cucurbita maxima is the botanical name of the squash fruit.
Wild asparagus
The naturally grown counterpart of the common asparagus, wild asparagus shows a lot of similarity to the cultivated asparagus.
It has firm and crisp stalks with earthy, nutty and somewhat grassy flavor similar to the terrain they grow on.
Wild asparagus has the botanical name Asparagus officinalis and can be prepped in all the ways the cultivated asparagus can.
Wild garlic is a perennial flowering plant that grows in the deciduous forests of Britain. They are bulbous and often confused for white onions.
Ramsons, as wild garlic is also referred to, taste very similar to regular garlic but with a less pungent flavor and is comparable to chives. The botanical name of wild garlic is Allium ursinum.
Wild leek
Wild leeks are a species of wild garlic and onions spread all over some parts of North America. Both the leaves and bulbs of these plants are edible.
Wild leeks are also known as ramps and grow in clusters. They have the scientific name Allium tricoccum.
Wild mushroom
Wild mushroom is a general term for macrofungi that are commonly found in the natural environment. Hens, sulfur shelf and oyster mushrooms are the most common varieties of wild mushrooms that are edible.
They are usually hearty and can be used as a substitute for meat in savory dishes as wild mushrooms are a good source of protein.
Only pick eat and mushrooms if you know what you’re doing!
Wild rice
Wild rice is another umbrella term on this list of vegetables that starts with the letter W.
It categorizes several species of aquatic grass that are indigenous to the great lakes of North America and fall under the genus Zizania.
The seeds of this grass are rich in protein as well as fiber and have an earthy flavor. If you have some leftover after cooking, check out this leftover fried rice recipe!
Winged bean
This tropical leguminous plant is often used in Asian dishes. It’s valued for its resistance to diseases and is also known as the Goa bean.
It makes me think of the Harry Potter books for some reason, though I have no idea why! Weird.
The winged bean can be eaten raw or sauteed and its scientific name is Psophocarpus tetragonolobus.
Conclusion
In conclusion, the world of vegetables that start with W is full of exciting flavors, textures, and colors. I’m a big fan of the ‘wild’ stuff.
From the peppery watercress to the spicy wasabi, these vegetables offer a wide range of culinary possibilities.
So, the next time you’re at the grocery store or farmers market, don’t forget to explore the wonderful world of W vegetables and bring some new flavors into your kitchen.
Which names of vegetables did you know before? Share them in the comments below!
These Rice and Bean Fajita Quesadillas are flavorful and easy to make. They’re cheesy, hearty, and filled with vegetables. The fajita filling can be prepared in advance, and it only takes about 10 minutes to cook the quesadillas. Serve them with your favorite toppings and enjoy for lunch or dinner.
Cheese quesadillas are really easy to make, and I enjoy them as quick snacks. But when it comes to quesadillas for lunch or dinner, I like them to have a little more substance to them. These Rice and Bean Fajita Quesadillas are packed with rice, black beans, and seasoned fajita peppers and onions. They’re filling, packed with protein, and great for any meal. Enjoy these quesadillas with your favorite toppings and tortilla chips.
Why You’ll Love This Filling Quesadilla Recipe
Packed with flavor – These fajita quesadillas get much of their flavor from the onions and peppers. I like to cook them all together in a frying pan until they’re sizzling and browned, just like at a restaurant. Cooking them down until they’re caramelized adds delicious flavor to this recipe.
Easy to make – This recipe may have a few more steps than a regular cheese quesadilla, but it’s all easy. Once you mix the fajita veggies with the rice and beans, you add them to the tortilla with some shredded cheese, and then the hot frying pan does the rest of the work. You can also make these quesadillas in the oven if you wish.
Great family meal – You may not think of a quesadilla as a full meal, but these fajita rice and bean quesadillas are really filling. I like to serve them with a side of chips and dip, along with my favorite quesadilla toppings (lettuce, salsa, sour cream, guacamole). You can make cheese quesadillas for kids, and chicken or beef can easily be added for any meat eaters.
Why Your Body Will Love These Hearty Quesadillas
Heart Health – Black beans contain a significant amount of soluble fiber, which helps decrease cholesterol absorption in the bloodstream. Lowering the “bad” cholesterol in the body can significantly reduce the chances of a stroke or heart attack.
Digestive Health – Black beans are high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system.
Immune Health – Bell peppers are high in Vitamin C, essential for keeping your immune system healthy and fighting off sickness. Vitamin C is also very beneficial in healing wounds and collagen production. Bell peppers are high in antioxidants, which also help protect the immune system. Antioxidants are molecules that can neutralize harmful free radicals, which otherwise can damage cells and tissues in our bodies.
Rice and Bean Fajita Quesadilla Recipe Ingredients
Peppers and Onion – Pepper and onion make up the fajita part of these quesadillas. I like to cook a variety of bell peppers, yellow onion, and spices together in a pan until they’re softened and beginning to brown. I have seen a few frozen fajita pepper and onion veggie mixes that may make this recipe a little easier. You can also buy packaged fajita seasoning instead of making your own.
Black Beans – I like to use black beans in this recipe, but pinto beans will also work well. Beans add extra protein and fiber to these quesadillas, helping them be more filling.
Rice – I use cooked white rice for this recipe. Brown rice, quinoa, or cauliflower rice can also be used, though. You can omit the rice if you prefer.
Cheese – Any cheese can be used for these quesadillas. I usually use shredded Colby Jack, but you can also use pepper Jack or quesadilla cheese, which is made specifically for melting in quesadillas. Dairy-free cheese can also be used.
Tortillas – I use large burrito-sized flour tortillas for my quesadillas; you can make yours smaller if you like. Corn tortillas can also be used to make them gluten-free.
How To Make Vegetarian Fajita Quesadillas
Heat a large pan over medium heat and add the oil. Once hot, add the peppers, onions, and a pinch of salt. Mix and allow peppers and onions to cook until they are softened and starting to caramelize, about 5-7 minutes, stirring every so often to prevent burning.
Next, add the rice, beans, and fajita seasoning to the skillet and mix again until all ingredients are combined and the rice and beans are heated through. You can add a little extra oil, if needed.
Assemble your quesadillas: Lay a large tortilla flat and sprinkle about 1/4 cup shredded cheese onto just half of the tortilla. Top with about 1/3 cup of the fajita bean and rice mixture, and then another sprinkle of shredded cheese. Fold over the other side of the tortilla and press down.
Heat a large pan over medium heat and add butter, oil, or cooking spray. Place the quesadilla into the pan and cook for about 3-4 minutes on each side, until the cheese is melted and the tortilla is crispy. Repeat with the remaining ingredients and enjoy fajita quesadillas with your favorite toppings.
Recipe Frequently Asked Questions
Make this recipe gluten-free by using gluten-free tortillas or corn tortillas.
Make this recipe vegan by using a meltable, shredded vegan cheese.
How should these quesadillas be served? You can eat them alone, or top with your favorite toppings and add a side of chips and dip for a more rounded meal.
Can quesadillas be cooked in the oven? Yes, they can easily be cooked in the oven. Just lay them flat on a large sheet pan and bake at 400 degrees F. for about 10-15 minutes.
How long do leftovers last? If stored in an airtight container in the refrigerator, they should last about 4-5 days. They can be reheated in the oven, frying pan, or microwave.
Are quesadillas freezer-friendly? Yes, but they may not hold up the best in the freezer. I suggest assembling the quesadillas just until you’re about to cook them, wrapping them tightly in plastic wrap, and placing them in an airtight freezer bag. I have found it works best to reheat the frozen quesadillas in the oven.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
These Rice and Bean Fajita Quesadillas are packed with flavor and easy to make. They’re cheesy, hearty and filled with vegetables. The fajita filling can be prepared ahead of time and then it only takes about 10 minutes to cook the quesadillas. Serve with your favorite toppings and enjoy for lunch or dinner.
Ingredients
1 tablespoon olive oil, or oil of choice
2 medium sized bell peppers, diced (whatever colors you prefer)
1/2 yellow onion, diced
1 cup cooked rice
1 (15 oz) can black beans, drained and rinsed
6–8 large flour tortillas
2 cups shredded cheese
Fajita Seasoning
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon granulated garlic
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon smoked paprika
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
Instructions
Heat a large pan over medium heat and add in the oil. Once hot, add in the peppers, onions an a pinch of salt. Mix together and allow peppers and onions to cook until they are softened and starting to caramelize, about 5-7 minutes, stirring every so often to prevent burning.
Next, add the rice, beans and fajita seasoning into the skillet and mix again until all ingredients are combined and the rice and beans are heated through. You can add a little extra oil in, if needed.
Assemble your quesadillas: lay large tortilla flat and sprinkle about 1/4 cup shredded cheese onto just half of the tortilla. Top with about 1/3 cup of the fajita bean and rice mixture and then top with another sprinkle of shredded cheese. Fold over the other side of the tortilla and press down.
Heat a large pan over medium heat and add butter, oil or cooking spray. Place quesadilla into the pan and cook for about 3-4 minutes on each side, until cheese is melted and tortilla is crispy. Repeat with the remaining ingredients and enjoy fajita quesadillas with your favorite toppings.
Notes
Quesadilla can also be cooked on a large sheet pan in the oven.
Prep Time: 10 mins
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