If you’re wondering what vegetables begin with the letter L, we’ve got a handy list of them all right here for you, from Lacinto Kale to Lotus Root. In addition to listing the few vegetables that start with the letter L, we also include information, classifications, recipes, images, and more.
Uncover the Hidden Gems: A Definitive List of Vegetables That Start With L!
This list of veggies beginning with the letter L is perfect if you love vegetables! It will be a fantastic addition to your quiz night preparation and is full of interesting facts.
What are you waiting for? I’ve researched a wide range of veggies, from root crops to edible flowers, herbs, and everything in between, to provide you with a list that will tantalize your palate. Keep reading to know more about the names and descriptions of veggies that start with the letter L.
Lacinato Kale
Leaves. Italian kale with long, thin dark leaves is called Lacinto kale (also known as cavolo nero, dinosaur kale, or black kale). You can boil, steam, or consume it uncooked. It is a famous ingredient in zuppa Toscano and ribollita and is a native of Tuscany. Even brilliant green cavolo nero cupcakes or a cavolo nero Christmas pudding may be made with it.
This vegetable is sometimes referred to as cavolo nero. It has long been a staple of Italian and Tuscan cooking. The name “dinosaur kale” is another name for this leafy green vegetable.
Brassica oleracea var. palmifolia is the formal name.
Lakota Squash
Fruits. Despite having a different size and shape from the ordinary pumpkin, the Lakota Squash is a near relative and has a pear-shaped winter squash. It has thick, green-streaked reddish-orange skin. It was given the Sioux and Lakota Indians’ names.
This squash has thick orange skin with vertical dark green stripes. This type, which is related to the pumpkin, has been around for more than a century.
Cucurbita maxima ‘Lakota’ is the name of the species.
Leaf Celery
Stems and leaves. Leaf celery, also known as wild celery, Chinese leaf celery, or Nan Ling celery, resembles flat-leaf parsley in appearance but tastes extremely strong and bitter. Compared to western celery, it primarily consists of leaves with very thin edible stalks. Typically, stir-fries or soups will include it.
Leeks
Bulbs. Leeks, along with garlic and onions, are members of the allium family. They feature broad leaves and a white bulb that is cylindrical. Leeks are quite harsh and pungent when raw, but when cooked, the flavor softens to a subtle oniony sweetness.
Most of the tougher dark green leaves are removed while the white portion is consumed. You avoid dirt being caught in the layers, make sure you thoroughly wash them. Leeks are versatile and can be roasted, pan-fried, braised, cooked slowly, steamed, grilled, or added to soups and stews.
Try them in potato leek soup or grilled leeks.
A close relative of the shallot, garlic, onion, and scallion plants. They taste well alone or in pies, stews, and soups.
The name Allium ampeloprasum is scientific.
Legumes
Seeds. Legumes, members of the Fabaceae or Leguminosae botanical family, are edible seeds that develop in pods. They are thought of as a vegetable.
Beans, peanuts, peas, lentils, and lupins are some examples of legumes.
Legumes occur in a range of forms, hues, and dimensions. They come in a wide variety of forms, such as dried, cooked, canned, split, frozen, and ground into flours.
A legume is sometimes known as a pulse when it has been dried. The cultivation of pulses began in 3300 BCE! Legumes can be used to make oil in addition to being food for humans.
Fabaceae is the name of the species.
Lentils
Seeds. Lentils are tiny, disc-shaped edible seeds that develop in the pods of Fabacea plant species. They fall under the legume category, along with peanuts, beans, and peas.
Lentils are used as food for both people and animals and are regarded as a vegetable.
They come in a large variety and are utilized in many regional cuisines all over the world. Red, brown, green, and puy lentils are a few varieties of lentils.
On the Indian subcontinent, lentils are a common food and a fantastic source of protein.
Lentils are usually self-pollinating. Did you know that 6.5 million tonnes were produced worldwide in 2020?
Lens culinaris is the name of the species.
Lettuce
Leaves. Lettuce is an edible plant that is used in a variety of salads. Although they are typically eaten raw, they can also be grilled, braised, cooked, or added to soups and stews.
Try using grilled lettuce in a Caesar salad or combine different kinds of lettuce in salad dishes.
Lettuce is a common leaf vegetable with a mild flavor that is excellent in salads and sandwiches. Even as a wrap, like in our recipe for Korean lettuce wraps, you can use lettuce.
There are many types and they were first domesticated in Ancient Egypt. It is rich in vitamins A and K.
Lactuca sativa is the name of the species.
Lollo Rosso
Leaves. Dark red Italian lettuce with a ruffled structure is called lollo rosso. A variety of colors are frequently added to salads in place of the typical green lettuces. It has a smooth yet crisp texture and a light bitter flavor.
A variety of lettuce is called lollo rosso. Salads and sandwiches benefit greatly from the leaves’ vibrant color because they are ruffled and dark red.
Lactuca sativa is the name of the species.
Lotus Root
Roots. A vegetable called lotus root, also known as renkon, is derived from the aquatic lotus flower’s root. It has a mellow celery-like flavor and a solid texture, making it a common ingredient in many Asian dishes. It features a characteristic pattern of tiny holes when it is cut. Enjoy lotus root steamed, stir-fried, or in soups.
Give Kung Pao Lotus Root a try.
Advice: Lotus root browns rapidly, so keep it in a basin of water with a squeeze of lemon juice until you’re ready to use it after peeling and slicing.
Lamb’s Lettuce
This particular lettuce has long, spoon-shaped, black leaves and is a leafy green vegetable. Because of how much it resembles a lamb’s tongue, it was given a unique moniker.
Lamb’s lettuce is consumed as a vegetable or used as a foundation for salads because of its peculiar, acidic flavor.
Beta-carotene, an antioxidant that, when ingested, transforms into vitamin A, is prevalent in vegetables beginning with the letter L. The benefits of vitamin A include improved immunological function, improved eyesight, and increased iron metabolism.
Lambsquarters
The origin of this weedy, green vegetable is Eurasia. It was raised as a vegetable crop in North America and is still grown there as an alternative to spinach.
Unsurprisingly, it tastes earthy and resembles spinach or chard. Try using it as a substitute for kale or other greens in smoothie recipes; it tastes wonderful in salads!
Lambsquarters are highly nutritious, just like other weeds. It contains a lot of vitamins A and C and is rich in protein and fiber.
Land Cress
The leafy green known as land cress, often referred to as upland cress or American cress, is actually a herb. You can eat it fresh in salads or cooked. It contains tasty yellow blossoms as well!
Similar to arugula or kale, it has a little strong flavor and a spicy undertone.
Yes! This L-shaped vegetable is incredibly nutritious because it’s rich in calcium, iron, vitamins A, B, C, and E.
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