22 Vegetables That Start With The Letter L

Today we will be sharing with you some vegetables that start with the letter L. We have lively and lesser-known veggies lined up just for your culinary exploration and nutritional curiosity.

You'll learn about some incredible greens (and not-so-greens) that could surprise your taste buds and boost your health with every bite!

See also: More Vegetables That Start With

Vegetable Trivia Question

What vegetable is known as the 'King of Vegetables'?
(Answer at the end of the article!).

Vegetables That Start With The Letter L

Lablab Bean

"Beans are such a nice, neutral canvas, you can make a big, basic pot of them and then play around with them differently every day." - Crescent Dragonwagon

The Lablab Bean, also recognized as the hyacinth bean, is a gem of a legume originating from Africa. It thrives in warm climates, making it a common sight in many tropical regions. Nutrition-wise, these beans are a powerhouse, packed with protein, fiber, vitamins (like Vitamin A, C, and several B vitamins), minerals (including calcium, iron, potassium), and antioxidants. They bolster the immune system, aid in digestion, and help maintain strong bones and healthy skin. While they're generally safe to eat, it's essential to cook them thoroughly to eliminate any naturally occurring toxins. Culinary-wise, Lablab beans are versatile; they can be added to stews, salads, or served as a delicious side dish.

Lacinato Kale

Lacinato Kale, also known as dinosaur kale, boasts an Italian heritage with a rich, earthy flavor and a slightly smoother texture than its curly-edged cousin. This dark leafy green is a nutritional fortress, laden with vitamins A, C, and K, calcium, iron, and powerful antioxidants. It supports eye health, enhances bone density, and plays a role in protecting against certain diseases. For those with thyroid issues, moderation is key due to its goitrogenic properties when consumed raw. In the kitchen, Lacinato kale shines in a variety of dishes, from crunchy salads and smoothies to soups and sautés.

Lagos Bologi

Lagos Bologi, a tropical leaf vegetable, makes its home primarily in West Africa. It's not just unique in name but in nutritional content too, offering a bounty of vitamins A and C, calcium, and other essential nutrients that promote good vision, skin health, and immune function. Though allergies are rare, always try a little first if you're new to it. Culinary enthusiasts treasure Lagos Bologi for its versatility in soups, stews, and as a leafy addition to many traditional African dishes.

Lakota Squash

"Winter squash is one of the most universally loved vegetables. Who can resist something so satisfying, healthy, flavorful and comfortingly consistent in quality?" - Yotam Ottolenghi

Lakota Squash, with its origins in the Native American gardens of the Midwest, is a winter squash variety known for its striking appearance and sweet, nutty flavor. It's rich in vitamins A and C, fiber, and antioxidants, which contribute to heart health, boost the immune system, and can even aid in weight management. Due to its hard skin, it's essential to cook it thoroughly to enjoy its benefits fully. Culinary uses are abundant; it can be roasted, mashed, or used in pies for a nutritious and flavorful dish.

Land Cress

Land Cress, often considered a close cousin to watercress, offers a peppery flavor profile that makes it a delightful addition to any dish that needs a little zest. Originating from Europe, this leafy green is another nutritional powerhouse, filled with vitamin C, calcium, iron, and folate, contributing to good bone health, improved immunity, and even acts as an anti-inflammatory. Rarely causing allergies, it's a safe and spicy choice for most kitchens. It's most commonly found in salads, sandwiches, and soups for an extra kick of flavor.

Lavender

Lavender, though often recognized for its fragrance and use in cosmetics, also finds its place in the culinary world. Originating from the Mediterranean region, this aromatic herb brings not just a distinct flavor but also a host of nutritional benefits including vitamins, minerals, and antioxidants that help reduce stress, improve sleep, and possibly aid in digestion. While allergies to lavender are uncommon, it's wise to start with small amounts in culinary applications. From lavender-infused desserts to teas and spice rubs, it adds a floral note that elevates the dish's complexity.

Laver

Laver, a type of seaweed found clinging to rocks along the coastlines of Wales, Japan, and Korea, is a traditional staple in Welsh and Asian cuisines. Its nutritional profile boasts high levels of iodine, which supports thyroid function, along with vitamins A, C, and B vitamins, calcium, and magnesium. However, due to its high iodine content, those with thyroid conditions should consume it cautiously. Laver is commonly used to make nori sheets for sushi, added to soups, or eaten as a nutritious snack.

Leaf Celery

Leaf Celery, known for its aromatic leaves and stronger flavor than the common celery stalks, originated in the Mediterranean region. It's a go-to for vitamins A, C, and K, and minerals like potassium and folate, promoting healthy blood pressure, bone health, and immunity. Like its stalk counterpart, leaf celery is highly versatile in the kitchen, used to enhance the flavors of soups, stews, and salads.

Lebanese Cucumber

Lebanese Cucumber, a variety cherished for its thin skin, crisp texture, and mild flavor, has roots stretching back to the Middle East. It's loaded with hydration, vitamins K and C, potassium, and manganese, assisting in hydration, bone health, and providing antioxidant properties. Being easy on the digestive system makes it a great addition for most people. It's perfect for salads, sandwiches, or as a refreshing snack.

Leek

Leeks are vegetables belonging to the Allium family, closely related to onions, garlic, and shallots. Originating from the Middle East and Mediterranean regions, they're known for their mild, onion-like flavor. Leeks are rich in vitamins A, C, and K, and provide important dietary fiber. They support cardiovascular health and have antioxidant properties. Although allergies are rare, they might trigger symptoms in people sensitive to other Allium vegetables. Leeks are commonly used in soups, stews, and pies.

Legumes

Legumes are a class of vegetables that include beans, peas, lentils, and peanuts. Originating from various global regions, they are highly valued for their protein content and are a major source of dietary fiber, vitamins, and minerals like iron and zinc. Legumes can improve heart health and aid in weight management. Though nutritious, they can cause allergies or digestive issues in some individuals. Widely used in culinary practices, legumes are versatile in dishes like salads, soups, and curries.

Lemon Grass

Lemongrass is a tropical plant used as a herb in cooking, originating from Sri Lanka and South India. It’s known for its lemony scent and flavor. Lemongrass is a good source of vitamins A and C, and contains essential minerals like potassium. It has digestive benefits and anti-inflammatory and analgesic properties. Rarely, it can cause allergies in sensitive individuals. Its culinary uses include flavoring in teas, soups, and curries.

Lentil

Lentils are small, lens-shaped legumes, coming in various colors like brown, green, and red. Native to the Near East and central Asia, they're a staple in many diets worldwide. Lentils are packed with protein, fiber, and essential nutrients like iron and folate. They support heart health and help stabilize blood sugar levels. Allergies are uncommon. Culinary uses of lentils include soups, salads, and as a meat substitute in vegetarian meals.

Leren

Leren, also known as the "yam bean" or "jicama," is native to South America but is not extensively known globally. It resembles a turnip and has crunchy, edible roots high in vitamin C, dietary fiber, and a good source of potassium. It's beneficial for digestion and helps maintain healthy blood pressure. Allergies are rare. Leren is mostly eaten raw in salads or can be cooked in stir-fries.

"Every time you eat or drink, you are either feeding disease or fighting it." - Heather Morgan

Lettuce

Lettuce is a leafy green vegetable widely used in salads and sandwiches. Originating from Egypt, it's now cultivated worldwide. Lettuce varies in types, with romaine and iceberg being popular. It's rich in vitamin K, vitamin A, and has a high water content, making it hydrating. Lettuce supports bone health and vision. Allergic reactions are rare. Apart from salads, it's used as a wrap for tacos and spring rolls.

Lima Bean

Lima beans, also known as butter beans, originate from South America. They're creamy-textured beans rich in protein, fiber, and essential nutrients like potassium and iron, contributing to heart health and aiding digestion. Some raw lima beans contain linamarin, which can release cyanide, so they must be cooked properly to avoid toxicity. No common allergies are associated. They are used in soups, stews, and salads.

Lollo Rosso

Lollo Rosso is a type of lettuce known for its frilly, deep red leaves, originating from Italy. It's rich in antioxidants, vitamin A, and vitamin K, promoting eye and bone health. This lettuce has no known allergies and adds color, texture, and nutrients to salads and garnishes. Its distinct appearance and mildly bitter taste make it a favorite in culinary decoration.

Long Bean

Long beans, also known as yardlong beans, are a staple in Asian cuisine, originating from Southeast Asia. They're significantly longer than typical green beans and are a good source of vitamin C, vitamin A, and protein, which support the immune system and eye health. Long beans can be eaten both raw and cooked, and though allergies are rare, they may occur. They're commonly used in stir-fries, curries, and salads.

Lotus Root

Lotus root is a versatile vegetable from the lotus plant, native to Asia. It's known for its crunchy texture and sweet flavor. Rich in dietary fiber, vitamin C, and various minerals, it supports digestive health and the immune system. Rarely associated with allergies, it can be eaten raw or cooked. Lotus root is popular in Asian cuisines, used in soups, stir-fries, and as a fried snack.

Lovage

Lovage is an herb resembling celery, originating from Europe and parts of Asia. It offers a rich concentration of vitamin C, aids in digestion, and can have diuretic effects. Though not commonly associated with allergies, it should be used in moderation due to its potent flavor. In culinary practices, lovage is used in soups, salads, and to flavor stocks, imparting a celery-like taste.

Lumina Pumpkin

The Lumina pumpkin is a winter squash with a distinctive white exterior and sweet orange flesh, originating from the Americas. It's high in beta-carotene, fiber, and vitamin A, promoting eye health and immune function. Allergies to Lumina pumpkin are uncommon. In the kitchen, it's versatile, used in baking, soups, and as a substitute for traditional pumpkin recipes, offering a slightly sweeter taste.

Lupins

Lupins are legumes belonging to the same plant family as peanuts and soybeans, native to the Mediterranean region and the Andes. They're rich in protein, dietary fiber, and essential minerals. Lupins can significantly reduce cholesterol and improve gut health. However, they can cause allergic reactions, particularly in individuals allergic to peanuts. Culinary uses include lupin flour in baking and pickled lupin beans as snacks.

Vegetable Trivia Answer

The answer is the Eggplant, also known as Aubergine.

Final Thoughts on Vegetables That Start With The Letter L

We hope that you have learned about the diverse range of vegetables starting with "L" that are both nutritious and flavorsome. Each vegetable brings its unique taste, health benefits, and culinary uses to the table, showing how varied and exciting the plant kingdom is. From the tender leaves of Lacinato Kale to the hearty texture of Lakota Squash, these veggies deserve a spot in your cooking repertoire.

It's fascinating to explore the origins, nutritional values, and culinary potential of these wonders. Incorporating a variety of these vegetables into your diet can enrich your meals with flavors and contribute to a balanced and healthful eating pattern. Let's appreciate the abundance of choices the letter "L" has offered us and continue to explore the wide, wonderful world of vegetables.

For more information on the nutritional and culinary aspects of these vegetables, look them up on their dedicated Wikipedia pages for in-depth knowledge and prepare to be amazed at what you find!