Looking for vegetables that start with L? This alphabet food guide covers the familiar favourites, the budget-friendly staples, and a few lesser-known vegetables you might spot in world food shops, markets or veg boxes.

Some L vegetables are everyday UK ingredients, such as leeks and lettuce. Others, like lotus root, luffa gourd and lablab beans, are more common in Asian, African or Caribbean cooking. A few sit on the edge of what we call vegetables, including pulses, sea vegetables and edible leaves, but they are all useful in the kitchen.

Vegetables That Start With L: Quick List

Here is a handy list of vegetables beginning with L, followed by more detail on how to use them.

• Leek
• Lettuce
• Lamb’s lettuce
• Land cress
• Lacinato kale
• Leaf beet
• Lovage
• Laver
• Lentils
• Lima beans
• Long beans
• Lablab beans
• Lady’s finger
• Lotus root
• Luffa gourd
• Lauki
• Lebanese cucumber
• Lentil sprouts
• Lagos spinach

Common L Vegetables in UK Kitchens

Leek

Leeks are one of the most useful vegetables that start with L, especially for cheap, comforting meals. They are part of the allium family, along with onions, garlic and spring onions, but their flavour is softer and sweeter.

Use leeks in soups, pies, gratins, risottos, stews, omelettes and tray bakes. They pair particularly well with potatoes, cheese, chicken, bacon, mushrooms and white beans.

Money-saving tip: buy loose leeks when possible so you only pay for what you need. The darker green tops are often trimmed away, but they can be washed well and used to flavour stocks, soups and slow-cooked dishes.

Storage: keep leeks in the fridge, ideally in the vegetable drawer. They often last longer than delicate salad leaves, which makes them a good reduced-price buy if they still look firm.

Lettuce

Lettuce is the obvious L vegetable, though it comes in many forms. Iceberg, romaine, little gem, butterhead, oak leaf and cos lettuce all bring different textures to salads, wraps and sandwiches.

Iceberg is crisp and lasts fairly well. Romaine and little gem are good for Caesar-style salads and grilling. Softer lettuces are lovely with simple dressings but need using quickly.

Practical tip: revive slightly limp lettuce by soaking the leaves in very cold water for 10 to 20 minutes, then drying them well. It will not rescue rotten leaves, but it can perk up tired ones.

Storage: wash only when needed, or dry thoroughly before storing. Excess moisture makes lettuce spoil faster.

Lamb’s Lettuce

Lamb’s lettuce, also known as corn salad or mâche, is a small leafy green with a mild, slightly nutty taste. It is often sold in bags of mixed salad leaves in UK supermarkets.

It is best eaten raw, added to salads, sandwiches, wraps or grain bowls. Because the leaves are small and tender, they do not need heavy dressings. A little lemon juice, oil and seasoning is enough.

Money-saving tip: bagged lamb’s lettuce can be pricey at full price, but reduced salad bags are worth checking if you can use them the same day. Pick out any damaged leaves before storing.

Land Cress

Land cress is a peppery leafy vegetable related to watercress. It has a stronger flavour than many salad leaves and works well in egg sandwiches, salads, soups and potato dishes.

Unlike watercress, land cress grows in soil rather than running water. It is sometimes found at farmers’ markets, in veg boxes or grown at home. It is a good option if you like punchy greens.

How to use it: stir into soups at the end of cooking, add to cheese toasties, or mix with milder leaves so the flavour does not overpower the dish.

Lacinato Kale

Lacinato kale is also called cavolo nero, Tuscan kale or black kale. The leaves are long, dark and slightly bumpy, with a deeper flavour than curly kale.

It is excellent in minestrone, pasta dishes, stir-fries, stews and warm salads. Remove the tough central stalk from older leaves, then slice the leaves finely.

Budget tip: if a recipe asks for cavolo nero and it is expensive, ordinary kale or spring greens will usually do the job. The flavour and texture will differ slightly, but the meal will still work.

Leaf Beet

Leaf beet is closely related to chard and beetroot, but it is grown for its leaves rather than its root. It is sometimes called perpetual spinach, though it is not true spinach.

The leaves can be cooked like spinach or chard. Add them to curries, pasta sauces, frittatas, soups and savoury pancakes. The stalks can be chopped and cooked for a little longer than the leaves.

Good to know: leaf beet is popular with gardeners because it can crop for a long season. If you grow your own, it is a useful cut-and-come-again vegetable.

Beans, Pulses and Pods Starting With L

Lentils

Lentils are technically pulses, but they are often used as a vegetable protein in everyday cooking. They are one of the best cheap ingredients to keep in the cupboard.

Red lentils cook quickly and break down into soups, dals and sauces. Green and brown lentils hold their shape better, making them useful for salads, shepherd’s pie-style toppings, stews and veggie bakes. Puy-style lentils have a firmer texture and a slightly earthy flavour.

Money-saving tip: dried lentils are usually cheaper per serving than ready-cooked pouches. Tinned lentils cost more than dried but save time and still make a handy budget ingredient.

Cooking note: rinse lentils before cooking. Red lentils do not usually need soaking. Follow the packet instructions for other types.

Lima Beans

Lima beans are pale, creamy beans also known as butter beans when mature and dried. In the UK, you are more likely to find them labelled as butter beans in tins, jars or dried bags.

They work well in stews, tomato sauces, soups, salads and dips. Their soft texture makes them good for mashing with garlic, lemon and olive oil as a simple spread.

Budget tip: tinned butter beans can bulk out a meal quickly. Add them to leftover roast vegetables, pasta sauce or soup to make portions go further.

Long Beans

Long beans, also called yardlong beans or Chinese long beans, are slender green pods used in many Asian dishes. Despite the name, they are usually cut into shorter lengths before cooking.

They are best stir-fried, steamed or added to curries. Their texture is slightly different from ordinary green beans, but green beans can be used as a substitute if long beans are hard to find.

Where to buy: look in Asian supermarkets or larger international grocers. Choose firm, bright pods and avoid very limp or shrivelled ones.

Lablab Beans

Lablab beans, also known as hyacinth beans, are grown in parts of Africa and Asia. The young pods, leaves and beans are used in different cuisines, but preparation matters because some varieties need proper cooking.

In the UK, lablab beans are not a standard supermarket vegetable. You may find them in specialist shops, dried bean sections or international markets.

Food safety note: if cooking unfamiliar dried beans, follow reliable packet instructions. Many dried beans need soaking and thorough boiling before eating.

Less Common Vegetables Beginning With L

Lady’s Finger

Lady’s finger is another name for okra. It is a green pod vegetable used in Caribbean, West African, Indian, Middle Eastern and Southern US cooking.

Okra can be fried, roasted, stewed or added to curries and gumbos. It has a natural thickening quality, which some people love and others try to reduce by cooking it quickly over high heat.

Buying tip: smaller pods are usually more tender. Avoid pods that are very soft, blackened or dry at the ends.

Lotus Root

Lotus root is the edible rhizome of the lotus plant. When sliced, it has a distinctive pattern of holes, making it one of the prettiest vegetables that start with L.

It has a crisp texture and mild flavour. Lotus root can be stir-fried, simmered, pickled, deep-fried as crisps or added to soups. You may find it fresh, frozen, tinned or vacuum-packed in Asian supermarkets.

Cooking tip: peeled lotus root can discolour, so place slices in water with a little vinegar or lemon juice if you are preparing it ahead.

Luffa Gourd

Luffa gourd, also written loofah gourd, is edible when young and tender. If left to mature, the fibrous interior becomes the natural loofah sponge many people know from bathrooms.

Young luffa is used in stir-fries, soups and curries. The flavour is mild, a little like courgette, so it takes well to garlic, ginger, chilli and savoury sauces.

Substitute: courgette is the easiest swap in most recipes if you cannot find luffa gourd.

Lauki

Lauki is a Hindi name for bottle gourd, also called calabash gourd or opo squash. It is widely used in Indian cooking, especially in curries, dals, soups and lightly spiced vegetable dishes.

The flesh is mild and watery, so it absorbs flavour well. It can also be grated into savoury fritters or cooked into soft, comforting dishes with lentils.

Buying tip: choose firm gourds that feel heavy for their size. Avoid any with soft patches or a bitter smell when cut.

Lebanese Cucumber

Lebanese cucumbers are small, thin-skinned cucumbers with a crisp texture. They are often sweeter and less watery than large cucumbers, making them good for salads, lunchboxes and pickles.

You can use them in the same way as ordinary cucumber: sliced into salads, chopped into yoghurt dips, added to wraps or served with houmous.

Money-saving tip: if Lebanese cucumbers are expensive, standard cucumber is perfectly fine. The smaller ones are lovely, but not essential for most recipes.

Lentil Sprouts

Lentil sprouts are sprouted lentils eaten raw or lightly cooked. They add crunch to salads, wraps and bowls, and they can also be stir-fried briefly.

Sprouts are delicate and should be kept chilled. If buying ready-grown sprouts, check the use-by date and follow the storage instructions on the pack.

Food safety note: people who are pregnant, elderly, very young or have weakened immune systems are generally advised to avoid raw sprouts unless they are labelled ready to eat, and to cook them thoroughly where appropriate.

Lagos Spinach

Lagos spinach is a leafy vegetable used in West African cooking. It is also associated with the plant celosia. The leaves are cooked into soups, stews and sauces, often with spices, tomatoes, onions or ground seeds.

It is not common in mainstream UK supermarkets, but you may come across it in African food shops or specialist markets. If a recipe calls for Lagos spinach and you cannot find it, spinach, amaranth leaves or chard may work as substitutes, depending on the dish.

Lovage

Lovage is usually treated as a herb, but the leaves and stems can be used like a strong-flavoured leafy vegetable in small amounts. It tastes a little like celery and parsley, with a bold savoury note.

Use lovage sparingly in soups, stocks, potato salads, stews and bean dishes. A few leaves can add a lot of flavour, which makes it useful if you grow it at home.

Tip: chop and freeze lovage leaves in small portions so you can add them to soups without wasting a bunch.

Laver

Laver is an edible seaweed, so it is more accurately a sea vegetable than a land vegetable. In the UK, it is strongly linked with Welsh laverbread, where the seaweed is cooked down into a dark, savoury paste.

Laver can be used in savoury breakfasts, mixed with oats and fried, stirred into sauces or used to add a salty, umami flavour to dishes. It is not an everyday ingredient for everyone, but it is a traditional food worth knowing.

Buying note: buy sea vegetables from reputable food suppliers rather than gathering them yourself unless you are experienced and know the local safety rules.

Vegetables Starting With L: Uses, Flavours and Substitutes

How to Save Money on L Vegetables

Some L vegetables are cheap staples, while others can be specialist ingredients. A few simple habits help keep costs down.

• Buy seasonal leeks. They are often better value in autumn and winter and make filling meals with potatoes, lentils or beans.
• Use the whole vegetable where suitable. Leek tops, chard stalks and kale stems can be used in stocks, soups or finely chopped into cooked dishes.
• Check reduced sections carefully. Lettuce and bagged leaves need using quickly, but leeks, kale and cucumbers can be good bargains if still fresh.
• Keep dried lentils in the cupboard. They are brilliant for stretching mince, thickening soup and making quick dals.
• Shop in international grocers. Long beans, lauki, lotus root and okra are often easier to find there, sometimes at better prices than small supermarket packs.
• Swap rather than skip. If a recipe calls for an expensive L vegetable, use a cheaper alternative with a similar texture.

Easy Meal Ideas Using Vegetables That Start With L

• Leek and potato soup: soften chopped leeks in a little oil or butter, add potatoes and stock, simmer, then blend or mash lightly.
• Lentil bolognese: add red lentils to a tomato sauce with onion, garlic, herbs and grated carrot for a cheap pasta topping.
• Lettuce wraps: use large lettuce leaves to hold leftover chicken, rice, beans, tofu or roasted vegetables.
• Lima bean mash: warm butter beans with garlic, lemon juice and a splash of oil, then mash for toast or as a side dish.
• Long bean stir-fry: cook chopped long beans with garlic, ginger, soy sauce and a little chilli.
• Lacinato kale pasta: cook shredded kale with garlic and olive oil, then toss with pasta, lemon and grated cheese.
• Lotus root crisps: slice thinly, dry well and fry or bake until crisp, seasoning lightly.

Best L Vegetables for Different Needs

Best for Budget Meals

• Lentils
• Leeks
• Lima beans or butter beans
• Leaf beet, especially home-grown

Best for Salads

• Lettuce
• Lamb’s lettuce
• Land cress
• Lebanese cucumber

Best for Soups and Stews

• Leek
• Lentils
• Lacinato kale
• Lagos spinach
• Lima beans

Best for Trying Something New

• Lotus root
• Luffa gourd
• Lauki
• Laver
• Long beans

FAQs About Vegetables That Start With L

What is the most common vegetable that starts with L?

Leek and lettuce are probably the most common vegetables that start with L in the UK. Both are widely available in supermarkets, greengrocers and markets.

Is a lentil a vegetable?

A lentil is a pulse rather than a botanical vegetable. In cooking, lentils are often grouped with vegetables and plant-based proteins because they are used in soups, stews, curries, salads and meat-free meals.

What green vegetables start with L?

Green vegetables beginning with L include lettuce, leek tops, lamb’s lettuce, land cress, lacinato kale, leaf beet, long beans, Lagos spinach, lovage and luffa gourd.

What is an unusual vegetable beginning with L?

Lotus root is one of the more unusual L vegetables for many UK cooks. It has a striking pattern when sliced and a crisp texture that works well in stir-fries, soups and pickles.

Are leeks cheaper than onions?

Not always. Onions are usually one of the cheapest alliums, but leeks can be good value when bought loose, in season or reduced. They also bring a different flavour, so it is worth using both depending on the dish.

Can you freeze vegetables that start with L?

Some freeze better than others. Leeks, cooked lentils, cooked lima beans and blanched kale freeze well. Lettuce and lamb’s lettuce do not freeze well for salads because they become limp, though lettuce can sometimes be used in cooked soups after freezing.

What can I use instead of lotus root?

For crunch, try water chestnuts. For a mild root vegetable feel, mooli or turnip can work in some cooked dishes, though the result will not be identical.

Which L vegetables are best for growing at home?

Leeks, lettuce, lamb’s lettuce, land cress, leaf beet and lovage are all good options for UK gardens or containers. Lettuce and cut-and-come-again leaves are especially handy if you want quick salad crops.

A Handy L Vegetable List to Keep

The best-known vegetables that start with L are leeks and lettuce, but the list is much broader. Lentils and lima beans are brilliant for low-cost cooking, leafy options like lacinato kale and land cress add colour, and ingredients such as lotus root, lauki and long beans are worth trying if you enjoy exploring different cuisines.

For everyday money-saving meals, start with leeks, lentils, lettuce and butter beans. They are easy to find, flexible and useful for stretching what you already have in the fridge or cupboard.