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30+ Vegetables That Start With L

    Vegetables That Start With L

    In the rich panorama of vegetables, every alphabetical chapter introduces us to a spectrum of flavors, health benefits, and cultural tales. The letter ‘L’ invites us to a particularly lush corner of this vast landscape, where both the common and the curious vegetables reside.

    This article sets forth to explore the verdant world of ‘L’-labeled vegetables. From the ubiquitous lettuce that graces salads worldwide to the exotic loofah that surprises many with its edible nature, we will navigate through their diverse culinary roles, nutritional merits, and historical narratives.

    Whether you’re a culinary aficionado, a nutrition-conscious individual, or simply someone with a keen interest in the vegetable spectrum, journey with us as we delve into the leafy, luscious, and luminous world of vegetables that find their namesake in the letter “L”.

    Vegetables That Start With The Letter L

    The vast agricultural tapestry of vegetables weaves together a myriad of flavors, textures, and colors. As we navigate through the realm of vegetables beginning with the letter ‘L’, we are greeted with a selection that boasts both familiar favorites and exotic additions. In this extensive article, we delve into 15 vegetables starting with ‘L’, discussing their culinary uses, historical origins, and nutritional virtues.

    1. Lettuce

    A staple in salads worldwide, lettuce comes in a variety of types, including iceberg, romaine, and butterhead. Valued for its crisp texture, lettuce is predominantly water, making it a hydrating snack. Besides its refreshing taste, lettuce provides vitamins A and K, folate, and iron.


    2. Leek

    A relative of the onion and garlic, leeks have a milder, more delicate flavor. The white and light green parts are typically used in soups, stews, and stir-fries. Rich in vitamin K, manganese, and dietary fiber, leeks can be a heart-healthy addition to various dishes.

    3. Lentils

    Though technically legumes, lentils are often categorized with vegetables due to their culinary usage. Available in colors ranging from green and brown to red and black, lentils are a protein-packed addition to soups, curries, and salads. They’re also a superb source of iron, fiber, and B-vitamins.


    4. Lima Beans

    Also known as butter beans because of their buttery texture, lima beans are pod-shaped beans that can be green or creamy white. Consumed both fresh and dried, they can be incorporated into soups, stews, and salads. Lima beans offer a dose of protein, fiber, and essential minerals.

    5. Lovage


    An old-world herb, lovage is like a cross between celery and parsley in flavor. The leaves and stems can be used in soups, stews, or as a garnish. Lovage has been traditionally used for its diuretic properties and is a source of vitamin C.

    6. Lacinato Kale

    Often termed dinosaur kale due to its bumpy texture, lacinato kale offers a sweeter and more delicate taste than its curly counterpart. Perfect for salads, smoothies, or sautéing, this kale variety is dense in vitamins A, C, and K, as well as minerals like calcium.

    Lacinato Kale

    7. Lotus Root

    A staple in Asian cuisine, the lotus root is the edible rhizome of the lotus plant. With its distinctive wheel-like appearance, it can be stir-fried, deep-fried, or added to soups. Lotus root provides dietary fiber, vitamin C, and a variety of essential minerals.

    8. Long Bean

    Also known as yardlong bean or snake bean, long beans can grow up to a yard in length. Common in Asian cuisines, they can be chopped and stir-fried or added to curries. These beans are a good source of protein, vitamin A, and folic acid.

    Long Bean

    9. Leucaena

    Often referred to as lead tree or wild tamarind, leucaena is a tree whose young pods and seeds can be consumed. Predominantly found in tropical regions, they need to be cooked properly to eliminate certain toxins. Rich in protein, they are a valuable food source in many traditional diets.

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    10. Lamb’s Lettuce

    Also known as corn salad or mâche, lamb’s lettuce has small, spoon-shaped leaves. With a slightly nutty taste, it can be used as a salad green or garnish. It’s a nutritious green, providing vitamins A and C, as well as iron.

    Lamb's Lettuce

    11. Long Melon

    Closely related to cucumbers, long melons, or Armenian cucumbers, are slender, elongated fruits treated as vegetables. They can be sliced for salads or pickled. Low in calories and high in water content, they’re a hydrating summer treat.

    12. Luffa


    Before it matures into a scrubbing sponge, the young luffa, or ridge gourd, is a popular vegetable in many Asian dishes. It can be stir-fried, stewed, or curried. Luffa is low in calories and provides dietary fiber.

    13. Land Cress

    A relative of watercress, land cress or American cress, has a peppery flavor, making it suitable for salads and sandwiches. It offers vitamins A and C, calcium, and iron.

    14. Lablab Bean

    An ancient legume, the lablab bean, also known as hyacinth bean, is cultivated mainly in Asia and Africa. The pods, seeds, and leaves are edible when cooked. They’re a good source of protein, fiber, and various essential minerals.

    Lablab Bean

    15. Lingonberry Leaves

    While lingonberries are primarily known for their tart red fruits, their young leaves are sometimes consumed as a type of green or herb in certain cultures. They can be steeped as tea or used in traditional medicines.

    16. Lady’s Fingers

    Lady's Fingers

    Lady’s fingers, also known as okra, are slender, edible pods with a delightful green hue and a fuzzy texture. These versatile vegetables, native to Africa, are a popular ingredient in cuisines worldwide, especially in South Asia and the Middle East. Their mild, slightly sweet flavor shines in stews, curries, stir-fries, and even pickled!

    Beyond their culinary appeal, lady’s fingers are packed with nutrients. A 100-gram serving boasts a whopping 2 grams of fiber, crucial for digestion and gut health. They are also a good source of vitamins A, C, and K, important for immunity, vision, and bone health. Additionally, lady’s fingers are low in calories and fat, making them a perfect fit for weight-conscious diets.

    Did you know? Lady’s fingers are actually fruits, not vegetables! They belong to the same family as hibiscus and mallow, and their star-shaped flowers are quite beautiful. When choosing lady’s fingers, look for pods that are firm, bright green, and free of blemishes. Smaller pods are typically more tender and flavorful.

    17. Lagos Bologi

    Lagos Bologi

    Lagos bologi, also known as winged beans or psophocarpus tetragonolobus, is a unique and flavorful vegetable native to West Africa. Its name comes from the Yoruba language, meaning “beans of the sky” due to its distinctive four-winged pods. These pods house crisp, green beans with a slightly sweet and nutty flavor, similar to green beans or asparagus.

    Lagos bologi is a nutritional powerhouse, boasting an impressive array of vitamins and minerals. It is an excellent source of vitamins A, C, and K, as well as iron, calcium, and magnesium. Additionally, it is a good source of protein and fiber, making it a filling and nutritious addition to any meal.

    Lagos bologi is incredibly versatile in the kitchen. Its pods can be boiled, steamed, roasted, or stir-fried, and the beans themselves can be enjoyed whole or chopped. They pair well with tomatoes, onions, peppers, and spices, making them a perfect ingredient for stews, soups, salads, and even stir-fries.

    18. Lakota Squash

    Lakota Squash

    Lakota squash, also known as Uchiki Kuri or Peruvian peanut squash, is a small, pear-shaped winter squash native to the Andean highlands. This vibrant orange squash boasts a sweet and slightly nutty flavor, reminiscent of chestnuts and sweet potatoes. Its flesh is dense and creamy, making it perfect for roasting, mashing, and even baking into delicious desserts.

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    Lakota squash is not only delicious but also incredibly nutritious. It is an excellent source of vitamins A and C, essential for immunity and vision. Additionally, it is a good source of fiber, potassium, and manganese, important for digestion, blood pressure, and bone health.

    Lakota squash is incredibly versatile in the kitchen. Its sweet flavor shines when roasted or mashed, making it a perfect side dish for any meal. It can also be used in soups, stews, and even desserts like pies and muffins. For a savory twist, try stuffing Lakota squash halves with quinoa or rice and vegetables.

    19. Lamb’s Ear

    Lamb's Ear

    While it may look more like a fuzzy houseplant than a vegetable, lamb’s ear packs a surprising culinary punch. These velvety green leaves, named for their resemblance to a sheep’s woolly ear, hail from the Mediterranean region and have been enjoyed for centuries. Don’t be fooled by their delicate appearance – lamb’s ears offer a unique earthy, slightly bitter flavor that adds depth and complexity to dishes.

    But lamb’s ear’s appeal goes beyond the plate. They boast impressive nutritional credentials, being a good source of vitamins A and C, important for immunity and vision. Additionally, they are a rich source of potassium, vital for maintaining healthy blood pressure. And with only 7 calories per cup, lamb’s ears are a fantastic low-calorie option for weight-conscious diets.

    When selecting lamb’s ear, look for tender, young leaves with vibrant green color. Avoid leaves with yellow spots or wilting, as these may be bitter. These versatile greens can be enjoyed raw in salads, adding a delightful textural contrast. They can also be sautéed with olive oil and garlic for a delicious side dish, or even incorporated into soups and stews. So, don’t be afraid to get creative and let these furry friends surprise you with their flavor and health benefits!

    20. Leafy Greens

    Leafy Greens

    Leafy greens are more than just a garnish – they’re nutritional powerhouses packed with essential vitamins, minerals, and antioxidants. This diverse group includes familiar favorites like spinach, kale, and lettuce, but also adventurous options like arugula, Swiss chard, and collard greens. Each variety offers its own unique flavor and nutrient profile, ensuring something for every palate and culinary preference.

    One thing all leafy greens have in common is their impressive nutritional punch. They are generally low in calories and fat, yet rich in vitamins A, C, and K, vital for immunity, vision, and bone health. Leafy greens are also a good source of fiber, crucial for digestion and gut health, and they provide essential minerals like iron, calcium, and magnesium.

    Incorporating leafy greens into your children’s diet is a fantastic way to boost their nutrient intake and set them on the path to lifelong healthy eating habits. Leafy greens can be enjoyed in countless ways: tossed into salads, blended into smoothies, sautéed with garlic and olive oil, or even hidden in baked goods. With a little creativity, you can make these superfoods a delicious and enjoyable part of every meal.

    21. Lebanese Cucumber

    Lebanese Cucumber

    The Lebanese cucumber, a slender, crisp variety native to the Middle East, offers a refreshing and healthy twist on the classic cucumber. Unlike its thicker counterparts, Lebanese cucumbers have thin, delicate skin that doesn’t need peeling, making them a quick and convenient snack or addition to any dish. Their mild, slightly sweet flavor shines in salads, dips, and as a refreshing accompaniment to any meal.

    Beyond their delightful taste, Lebanese cucumbers are packed with nutrients. They are a good source of water, important for hydration, and contain essential electrolytes like potassium and magnesium. Additionally, they are a good source of vitamins A and C, vital for immunity and vision. And with only about 15 calories per cucumber, they are a perfect choice for weight-conscious diets.

    The versatility of Lebanese cucumbers makes them a perfect addition to any kitchen. Enjoy them raw with hummus or yogurt dip, slice them onto sandwiches and wraps, or add them to salads for a refreshing crunch. For a hot weather treat, try freezing them and savoring them like popsicles – a healthy and delicious way to beat the heat.

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    22. Lemongrass


    Lemongrass, with its slender stalks and vibrant green leaves, adds a zesty citrus aroma and flavor to dishes worldwide. This fragrant herb, native to Southeast Asia, is a staple in Thai, Vietnamese, and Cambodian cuisine, but its versatility extends far beyond regional specialties. Its light, lemony scent and subtle sweetness elevate soups, curries, stir-fries, and even desserts.

    Beyond its culinary appeal, lemongrass boasts impressive health benefits. It is a good source of vitamin A, essential for vision and immunity, and contains antioxidants that help fight free radicals and inflammation. Additionally, lemongrass has antimicrobial properties, making it a natural preservative and potentially aiding in digestive health.

    When selecting lemongrass, look for firm stalks with vibrant green leaves. Avoid stalks that are dry or yellowed, as these may have lost their flavor and potency. Lemongrass can be used whole, smashed, or finely chopped, depending on the recipe. Its tough outer stalks are typically discarded, and only the tender inner core is used for culinary purposes. So, unleash the zesty potential of lemongrass and explore the vibrant flavors of Southeast Asia in your kitchen!

    23. Lengkuas


    Lengkuas, also known as galangal or blue ginger, is a close relative of ginger with a unique spicy, floral aroma and earthy, peppery flavor. Native to Indonesia, lengkuas is a vital ingredient in traditional Southeast Asian dishes like rendang curries, tom yum soup, and sambal oelek. Its intense flavor adds depth and complexity to soups, stews, marinades, and even desserts.

    Lengkuas shares some of ginger’s health benefits, possessing anti-inflammatory and analgesic properties. It is also a good source of vitamin C, important for immunity, and contains antioxidants that help combat free radicals. Additionally, lengkuas has been traditionally used to aid digestion and soothe stomach upset.

    When selecting lengkuas, look for firm, knobby rhizomes with a light brown, papery skin. Avoid wilted or moldy rhizomes. Lengkuas can be used fresh, grated, sliced, or pounded into a paste. Its intense flavor can overpower a dish if used in excess, so start with small amounts and adjust to your taste. So, embark on a culinary adventure with lengkuas and discover the vibrant flavors of Indonesia in your own kitchen!

    24. Lupins


    Lupins, with their small, bean-like seeds, may not be familiar to everyone, but these ancient legumes pack a powerful nutritional punch. Cultivated for centuries in the Mediterranean and South America, lupins have recently gained popularity due to their high protein content, low-carb profile, and gluten-free nature. They are a versatile ingredient, enjoyed roasted as a snack, incorporated into flour for baking, or even used as a coffee substitute.

    Lupins are a nutritional powerhouse, boasting an impressive 30% protein content per serving. This makes them a valuable addition to vegetarian and vegan diets, providing essential amino acids for muscle growth and repair. Additionally, they are a good source of fiber, important for digestion and gut health, and contain essential minerals like iron, magnesium, and phosphorus.

    When selecting lupins, look for dry, roasted seeds with a nutty aroma. They can be enjoyed plain, seasoned with herbs and spices, or ground into flour for baking. However, it’s important to note that raw lupins contain bitter alkaloids that need to be removed before consumption. So, embrace the ancient power of lupins and explore their versatile culinary potential while adding a nutritious boost to your diet!

    List of Vegetables Starting with L

    Vegetables Starting with L
    Lacinato KaleLacinto KaleLady’S Fingers
    Lagos BologiLakota SquashLamb’S Ear
    Lamb’S LettuceLamb’S QuartersLand Cress
    LandangLaverLeaf Celery
    Leafy GreensLebanese CucumberLeek
    LentilLesser GalangalLettuce
    Liberty CabbageLima BeanLima Beans
    Lizard’S TailLolloLollo Rosso
    LorocoLotus RootLovage


    The ‘L’ collection of vegetables spans a vast spectrum, from the crunchy greens of lettuce to the robust and hearty lentils. Each vegetable, with its unique character, enriches our culinary landscape and contributes to our well-being. As we incorporate these ‘L’ veggies into our meals, we’re not just embracing diverse flavors but also welcoming a host of health benefits. The world of ‘L’ vegetables is a testament to nature’s bountiful generosity, offering something for every palate and plate. Whether you’re savoring the creamy goodness of lima beans or the peppery punch of land cress, there’s no doubt that ‘L’ is for a luscious lineup of veggies.

    Vegetables That Start With

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