Water amaranth is a type of amaranth which grows vigorously, providing nutritious greens. Use only tender new shoots as old leaves can leave a bitter taste in the mouth.

A bagel made with water but not eggs. It is made without fat and is chewier than the egg version, and is the standard form of bagel. Bagels are boiled (or possibly steamed) for a few seconds to puff them up before they are baked. This awards them their characteristic chewiness. These are frequently eaten with smoked salmon and cream cheese.

The shiny brown fruit of an aquatic plant, eaten in Korea, Japan and China. It is likely to be infested with parasites and is boiled for a long time to destroy them. It has very slightly sweet flesh reminiscent of a potato and can be used in dishes or preserved in honey. It is often mistaken for water chestnut. A flour is made from it which is, confusingly, called water chestnut starch.

The water chestnut is the corm of a type of a water grass or sedge. They are used in Thai and Chinese cookery to add crunch and are also used to make desserts and drinks elsewhere in South East Asia. They are available fresh or tinned and can be used raw or cooked. They retain their shape well during cooking.

A grey flour made from water caltrop, the shiny brown fruit of an aquatic plant, eaten in Korea, Japan and China. It is often mistaken for water chestnut, which makes this name for the flour very confusing. It is considered good for making crisp batters and has the reputation of producing a good gloss in sauces.

A semisoft cow's milk cheese with a sweet, smooth flavour. This was a Silver medal winner at 1997 British Cheese Awards.