Looking for herbs and spices that start with L? This alphabetical food guide covers the useful, the fragrant and the slightly more unusual L ingredients you might spot in recipes, spice shops, world food aisles or your own herb garden.

Some are everyday cupboard staples, such as laurel leaves, better known as bay leaves. Others, like lemon myrtle or long pepper, are less common in UK supermarkets but well worth knowing about if you enjoy cooking with bold flavours. Below you will find what each herb or spice tastes like, how to use it, sensible substitutes and a few money-saving tips for getting the most from your jars and fresh bunches.

Quick List: Herbs and Spices That Start With L

Here is a quick overview before we get into the detail.

Laurel

Laurel is the leaf of the bay laurel tree, and in most UK kitchens it simply goes by the name bay leaf. It is one of the most practical herbs and spices that start with L because it turns up in so many classic dishes, from beef stew to béchamel sauce.

Bay leaves do not shout for attention. They add a slow, savoury background flavour that makes soups, stocks and casseroles taste more rounded. Dried bay leaves are usually more convenient than fresh, and a small packet lasts ages if stored properly.

How to use laurel

• Add one or two leaves to soups, stews, casseroles and pasta sauces.
• Use in homemade stock with onion, carrot, celery and peppercorns.
• Add to rice pudding or custard for a subtle aromatic note.
• Remove whole bay leaves before serving, as they stay tough.

Budget tip: If you have space, a bay tree in a pot can be good value over time. Fresh leaves can be used straight from the plant, although dried leaves often have a more concentrated flavour.

Lavender

Lavender is best known for its scent, but culinary lavender can be lovely in the kitchen when used sparingly. Too much and it can taste soapy, so think of it as a seasoning rather than a main flavour.

It works well with lemon, honey, berries, cream, shortbread and dark chocolate. It can also be used in savoury cooking, particularly with lamb, where its floral notes sit nicely alongside rosemary, thyme and garlic.

How to use lavender

• Stir a tiny pinch into biscuit or shortbread dough.
• Infuse in cream for panna cotta, custard or ice cream.
• Mix with sugar and use for baking or sprinkling over fruit.
• Add a little to herb rubs for lamb.

Important: Use culinary lavender sold for food use. Avoid lavender intended for potpourri, candles or cosmetics, as it may not be suitable to eat.

Lemon Balm

Lemon balm is a soft green herb from the mint family. It has a gentle lemon scent and a mild, slightly minty flavour. It is easy to grow in the UK and can be very productive, which makes it a useful money-saving herb for teas and summer dishes.

The flavour is delicate, so lemon balm is best added near the end of cooking or used fresh. Heat dulls its brightness.

Best uses for lemon balm

• Fresh herbal tea with hot water and honey.
• Chopped into fruit salads.
• Scattered over grilled fish or chicken.
• Stirred into yoghurt with cucumber and a pinch of salt.
• Added to homemade lemonade or iced tea.

Substitute: Use a small amount of mint plus lemon zest if you cannot find lemon balm.

Lemon Basil

Lemon basil tastes like sweet basil with a noticeable citrus lift. It is often used in South East Asian cooking, but it also works beautifully in simple salads, pasta dishes and homemade pesto.

If you find a bunch reduced in the supermarket, treat it like regular basil but lean into its lemony side. It is especially good with tomatoes, prawns, chicken, courgettes and noodles.

Ways to use lemon basil

• Make a citrusy pesto with nuts, oil, garlic and hard cheese.
• Tear over tomato salad with olive oil and a little vinegar.
• Add to Thai-style stir-fries just before serving.
• Mix with chopped chilli, lime juice and fish sauce for a quick dressing.

Storage tip: Basil dislikes the cold. Keep fresh stems in a jar of water at room temperature and use within a few days.

Lemon Grass

Lemon grass, often written as lemongrass, is a firm stalk used widely in Thai, Vietnamese, Malaysian and Indonesian cooking. It has a bright lemon flavour without the sharp acidity of lemon juice.

The outer layers can be tough, so they are often bruised and simmered whole, then removed. The tender inner part can be finely chopped or pounded into curry pastes.

How to prepare lemon grass

1. Trim off the dry top and the hard base.
2. Peel away any tough outer layers.
3. Bruise the stalk with a rolling pin if using it whole in soups or curries.
4. Finely chop the pale inner core if adding directly to a paste or marinade.

Use it in: Thai green curry, coconut soup, noodle broths, chicken marinades, seafood dishes and fragrant rice.

Budget tip: Freeze leftover lemon grass stalks. They can be used from frozen in soups and curries, so there is no need to waste half a pack.

Lemon Myrtle

Lemon myrtle is an Australian native herb with an extremely strong lemon aroma. In dried form, it is used much like a spice. A little goes a long way, so although it can be pricier than everyday herbs, one packet should last if used carefully.

Its flavour is clean, lemony and almost sherbet-like. It suits both sweet and savoury dishes.

Good pairings for lemon myrtle

• Fish, prawns and chicken.
• Shortbread, cakes and biscuits.
• White chocolate and cream-based desserts.
• Roasted carrots, squash and sweet potatoes.
• Herbal teas and homemade syrups.

Substitute: Lemon zest is the easiest swap, although it will be less intense and less herbal.

Lemon Pepper

Lemon pepper is a seasoning blend rather than a single herb or spice, but it earns its place on this list because many people keep it in the spice rack. It usually contains black pepper, dried lemon peel or lemon flavouring, salt and sometimes garlic or onion powder.

It is handy when you want a quick lift without pulling out lots of jars. Check the label before adding extra salt, as some blends are salt-heavy.

Easy uses for lemon pepper

• Sprinkle over roast potatoes or wedges.
• Use on chicken thighs before roasting.
• Season white fish before grilling or baking.
• Stir into breadcrumbs for a crispy coating.
• Add to butter for corn on the cob or steamed veg.

Money-saving idea: Make a simple version with black pepper, dried lemon zest and a little salt. Dry lemon zest at a very low oven temperature or leave it to air-dry fully before storing.

Lemon Thyme

Lemon thyme is a variety of thyme with a citrus scent. It is one of the easiest L herbs to use in everyday UK cooking because it suits roast dinners, traybakes, soups and potato dishes.

It has the earthy savouriness of thyme, but with a fresher finish. It is particularly good when you want lemon flavour without adding liquid.

Where lemon thyme works best

• Roast chicken with garlic and butter.
• Roasted new potatoes.
• Grilled courgettes or aubergines.
• Fish parcels with butter and black pepper.
• Bean soups and vegetable stews.

Growing tip: Lemon thyme grows well in pots, likes free-draining soil and can be snipped little and often. It is a good choice if you only have a windowsill or small patio.

Lemon Verbena

Lemon verbena has one of the cleanest lemon scents of any herb. The leaves are often used for herbal tea, but they are also excellent in puddings and fruit dishes.

Like lemon balm, lemon verbena is best treated gently. Infuse it in hot liquid, syrup or cream, then strain if you want a smooth result.

How to use lemon verbena

• Make a fresh tea with a few leaves and boiling water.
• Infuse in sugar syrup for cocktails, lemonade or fruit salad.
• Add to poached pears, peaches or plums.
• Use in custard, panna cotta or ice cream.

Substitute: Lemon zest or lemon balm can work, depending on the recipe.

Lesser Galangal

Lesser galangal is a rhizome related to ginger. It is used in parts of South East Asian cooking and has a sharper, more peppery flavour than common ginger. You may see it dried, powdered or occasionally fresh in specialist shops.

It is not the same as greater galangal, though the two are related. Lesser galangal tends to be more pungent, so use it carefully until you know how strong your batch is.

Cooking with lesser galangal

• Add small amounts to curry pastes.
• Use in spicy soups and broths.
• Pair with coconut milk, chilli, garlic and lime.
• Try a pinch in marinades for chicken or pork.

Substitute: Fresh ginger plus a little black pepper is not identical, but it is the most practical swap for many home cooks.

Lime Leaves

Lime leaves, often sold as makrut lime leaves, are glossy leaves with a powerful citrus fragrance. They are common in Thai and other South East Asian recipes, especially curries and soups.

You can buy them fresh, frozen or dried. Frozen leaves are often excellent value because they keep their fragrance better than many dried versions and you can use only what you need.

How to use lime leaves

• Add whole leaves to curries and remove before serving.
• Shred very finely for fishcakes, salads or stir-fries.
• Simmer with coconut milk for soups and sauces.
• Add to rice while it cooks for a subtle citrus aroma.

Substitute: Lime zest is the easiest alternative. It will not have exactly the same floral note, but it gives a similar citrus lift.

Liquorice Root

Liquorice root is a sweet, earthy root used in sweets, herbal teas and some spice blends. It has an aniseed-like flavour, although it is not the same plant as anise or star anise.

In the kitchen, liquorice root is usually used dried. It can be infused into liquids rather than eaten whole. It pairs well with fennel, cinnamon, ginger, chocolate, orange and dark berries.

Ways to use liquorice root

• Infuse in hot water for herbal tea.
• Add a small piece to poaching liquid for pears.
• Use carefully in syrups for desserts.
• Pair with chocolate in cakes or sauces.

Food safety note: Liquorice root is not suitable for everyone in large amounts. People with high blood pressure, heart or kidney conditions, and pregnant people are commonly advised to be cautious with liquorice. If in doubt, choose another flavouring or ask a health professional.

Long Pepper

Long pepper is a spice that looks like a tiny dark catkin. It was used in Europe before black pepper became dominant, and it still appears in Indian, Indonesian and North African cooking.

The flavour is peppery but more complex than standard black pepper, with warmth, sweetness and a slightly musky edge. It is usually ground before use, although it can be simmered whole in some dishes.

How to use long pepper

• Grind over roasted vegetables.
• Add to curry powders and spice rubs.
• Use in slow-cooked meat dishes.
• Try in pickling spice blends.
• Add a tiny amount to hot chocolate for warmth.

Substitute: Black pepper is the simplest swap. Add a tiny pinch of ground allspice or nutmeg if you want a little of long pepper’s sweet warmth.

Lovage

Lovage is a strong leafy herb with a flavour often compared to celery, parsley and stock cubes. It is powerful, so you only need a few leaves. If you grow it, one plant can provide plenty through the season.

Lovage is particularly good in thrifty cooking because it makes simple ingredients taste more savoury. A handful of potatoes, a tin of beans or a pot of soup can all benefit from a little chopped lovage.

Best uses for lovage

• Add to vegetable soup or chicken soup.
• Chop into potato salad.
• Use in stocks and broths.
• Stir into lentils, beans or pearl barley.
• Add sparingly to salads for a celery-like punch.

Substitute: Celery leaves, parsley or a small amount of celery seed can help mimic the flavour.

Laksa Leaf

Laksa leaf is also known as Vietnamese coriander, rau ram or hot mint. It has a peppery, citrusy, slightly coriander-like flavour and is famously used in laksa, the fragrant noodle soup popular in Malaysia and Singapore.

It is not always easy to find in standard UK supermarkets, but Asian grocers may stock it fresh. If you spot it reduced, use it quickly, as tender herbs do not keep for long.

How to use laksa leaf

• Scatter over laksa and noodle soups.
• Add to rice paper rolls.
• Chop into herb salads.
• Use with grilled fish, prawns or chicken.
• Pair with lime, chilli, coconut and garlic.

Substitute: Coriander with a little mint and lime zest can work in a pinch.

Loomi

Loomi, also called dried lime or black lime, is made from limes that have been dried until hard and dark. It is used in Middle Eastern cooking, especially in stews, soups and rice dishes. The flavour is sour, citrusy, slightly fermented and deeply aromatic.

Whole loomi can be pierced and simmered in a dish, then removed before serving. Ground loomi is also available and can be sprinkled into spice blends or marinades.

How to use loomi

• Add a pierced whole dried lime to lamb or bean stews.
• Use ground loomi in rubs for chicken or fish.
• Stir a pinch into rice dishes.
• Pair with cumin, coriander, turmeric and cinnamon.

Substitute: Lime zest and a squeeze of lime juice will give citrus flavour, though not the same deep, dried tang.

How to Save Money on L Herbs and Spices

Herbs and spices can make budget meals taste far more interesting, but they can also become expensive if you buy jars for one recipe and then forget about them. A few habits help keep costs down.

• Buy small amounts first: If you are trying long pepper, lemon myrtle or loomi for the first time, buy the smallest pack you can.
• Check world food aisles: Lemongrass, lime leaves and dried spices are often better value in Asian, Middle Eastern or international shops.
• Freeze fresh herbs: Lemongrass, lime leaves and some chopped herbs freeze well. Freeze in labelled bags or ice cube trays.
• Grow the easy ones: Lemon balm, lemon thyme, lovage and bay can all be grown in the UK with the right spot.
• Share unusual spices: Split a packet with a friend or family member if you only need a little.
• Label dates: Spices do not usually spoil quickly when dry, but they lose flavour. Write the opening date on the packet.

Storage Tips for Herbs and Spices Beginning With L

Good storage protects flavour and reduces waste. Most dried herbs and spices prefer the same conditions: cool, dark, dry and airtight.

Dried herbs and spices

• Keep away from the hob, kettle and sunny windowsills.
• Use clean, dry spoons to avoid moisture in jars.
• Store in airtight containers or resealable packets.
• Crush dried leaves in your palm before adding to release aroma.

Fresh herbs

• Wrap soft herbs loosely in damp kitchen paper and refrigerate, unless they are basil, which prefers room temperature.
• Stand sturdy stems in a jar of water if they are wilting.
• Freeze surplus herbs before they turn slimy.
• Use stalks in stocks, soups and sauces where suitable.

Easy Substitutes for L Herbs and Spices

FAQs About Herbs and Spices That Start With L

What herbs start with L?

Herbs that start with L include laurel, lavender, lemon balm, lemon basil, lemon grass, lemon thyme, lemon verbena, lovage, lime leaves and laksa leaf. Some are easy to find in UK supermarkets, while others are more common in garden centres, Asian grocers or specialist food shops.

What spices start with L?

Spices that start with L include liquorice root, long pepper, loomi, lemon pepper and lesser galangal. Lemon myrtle is often used like a spice when dried and powdered, although it comes from a leaf.

Is laurel the same as bay leaf?

Yes, in cooking, laurel usually refers to bay laurel leaves, commonly called bay leaves. These are used to flavour soups, stews, sauces and stocks. Whole leaves should be removed before serving.

Can I use lemon juice instead of lemongrass?

Lemon juice can add acidity, but it does not taste the same as lemongrass. A better substitute is lemon zest with a small amount of fresh ginger. If using lemon juice, add it near the end of cooking so the flavour stays fresh.

Which L herbs are easiest to grow in the UK?

Lemon balm, lemon thyme, lovage and bay are all realistic options for UK gardens or pots. Lemon balm and lovage can grow vigorously, so give them space or keep them contained. Lemon thyme prefers a sunny spot and well-drained soil.

Are dried herbs as good as fresh?

It depends on the herb and the dish. Dried bay leaves, lemon myrtle and some spice blends are very useful. Delicate herbs such as lemon balm, lemon basil and laksa leaf usually taste brighter when fresh. As a rough guide, dried herbs suit slow cooking, while fresh herbs are best for finishing dishes.

What is the best budget-friendly L herb?

Bay leaf is one of the best value options because a small packet lasts a long time and improves many low-cost meals. If you grow herbs, lemon balm and lovage can also be very economical, as they produce plenty of leaves through the season.

What can I do with leftover lime leaves or lemongrass?

Freeze them. Put lime leaves or trimmed lemongrass stalks in a labelled freezer bag and use them straight from frozen in curries, soups and broths. This is one of the easiest ways to avoid waste after buying ingredients for a single recipe.