59 Foods That Start With L

Which foods begin with L?

One of the most efficient methods to study edible ingredients without having to play the game is to go through alphabetical order.

We’ve identified the 59 foods with the letter L and presented a short but hopefully delicious explanation of each food:

1. Lady Apple

Lady apples are generally thought of as decorative since they’re roughly half the dimensions of tiny crab apples. They’re nevertheless edible and very tasty and have a sweet-sour flavor and soft juicy flesh. The green and glossy skin of this apple is coated with a reddish hue.

2. Ladyfish

Ladyfish are a type of coastal fish that is found in subtropical or tropical waters. They’re very bony fish and are often considered too much work for what’s worth. They also possess a smooth, fine-grained texture, which is oily. They’re often used for baitfish however if you want to experiment it is best to make them as fish cakes.

3. Lamb

The lamb is an infant animal and is considered to be a Red meat delight. In comparison beef meat, and lamb can be thought to be very lightly processed, frequently cooked as lamb chops in the form of a bone. It is rich in iron, protein, and other minerals and vitamins. It is a distinctive flavor, a bit gamey, which most people either like or dislike.

4. Lambkin Melon

Lambkin melons are oval, mottled melons with a green color that can grow at least 4 pounds on average. They are characterized by the appearance of a smooth, thin rind, and juicy green flesh. They’re extremely refreshing and juicy like the sweet taste of a cucumber.

5. Lamb’s Lettuce

Lamb’s salad, sometimes referred to as Corn Salad, has dark green tongue-shaped leaves, similar to spinach. It is eaten raw or cooked. It has noticeable tangy flavors with subtle nutty undertones. It is cultivated as a wintergreen plant across Europe, North Africa, and western Asia.

6. Lambsquarters

Lambsquarters, also known as goosefoot, is a plant that is a wild plant in North America and Mexico. It can be consumed as a leaf vegetable and includes its florets that resemble small heads of broccoli. Its flavor is the most delicious when it’s young, however, it differs based on the soil nutrients from the area it is harvested.

7. Land Snails

If you’ve ever tried Escargot, there’s no reason not to harvest the land snails in your garden, as long as they’re large enough to prove your efforts. Marine snails can be extremely toxic, but land snails are usually safe to eat if they’re cooked properly to eliminate any parasites that could be present.

8. Lantana Berries

Lantana berries are a cluster of berries that look like grapes but are smaller than the size of peppercorns. When they’re ripe, they’re deep blue that they appear black. They’re similar to currants in taste and have sweet, tart cherries as well as chocolate undertones. If they are still green, the berries could be harmful.

9. Last Chance Peaches

The Last Chance Peaches is a late-harvest freestone peach that is popular in California. They’re big with yellow skin that turns reddish peach as they mature, and firm yellow-yellow peach flesh. They’re sweet, well-balanced, and not too juicy and are equally delicious raw as they are cooked.

10. Lavender

Lavender is most famously known for its distinctive bluish-purple hue and its calming scent that’s equal parts floral, citrus, and sweet. The blooms from the shrub can be utilized as a spice, or garnish, enhancing sauces, creams and cheeses, and desserts that have delicate floral elements and nutritional value. Also, you can find the extract of lavender to use in coffee as well as baked products.

11. Lawyer’s Wig Mushroom

Lawyer’s Wig, also known as the shaggy mane, is a type of mushroom that has cylindrical, long white caps that are covered with scales. The gills below are a light pink-pink color, which turns black rapidly and then dissolves into a dark, inky mucus once disturbed. They’re mild in flavor and are high in water content.

12. Leeks

They are related to garlic and onions and possess similar flavors to mild onions. They are shaped like willow or green onions and have cylindrical, leaves that are overlapping to create a thick stalk. They’re dark green around to the edge of their leaf. They are close to white at the root that is rounded at the bottom and covered in hair-like roots.

Read also: What do leeks taste like?

13. Legumes

Legume is a general term that refers to edible seeds that grow within pods. The most popular example is beans. However, beans, lentils, peanuts, and soybeans are all legumes. They can differ greatly in terms of nutritional value but they generally contain at least two factors in common: high fiber and protein. Beyond that, there is an array of the flavor of uses, vitamins, and flavors that can be found in this vast family of edible foods.

14. Lemon

Lemons are tiny oval, yellow citrus fruits with a point at each end. Their acidic, tart flavor is coveted for its taste and is utilized all over the globe as one of the most popular flavoring ingredients in both savory and sweet dishes as well as drinks. It is also possible to keep lemons in the freezer for various uses.

15. Lemonade Berry

When they’re mature and ready to be eaten, lemonade berries are fuzzy and red, looking like a kernel from corn and they grow in clusters. They’re tart and citrusy and hence the name but the hairs and the leaves of this plant may cause irritation, which is why they are only eaten after being juiced and soaked.

16. Lemonade Fruit

Lemonade fruit is very similar to lemons in look and taste, however, they are much less acidic levels, making them more delicious to consume as fresh fruit directly from the trees. They’re not widely available, particularly in the areas the regions of New Zealand and Australia where they are planted.

17. Lemon Aspen

Lemon Aspen is known for the tart lemon taste that they are named for. However, they look more like creamy off-white berries that are similar to cherries that grow in bunches. They are succulent and tropical with a scent and some hints of eucalyptus taste. They’re indigenous to Australia.

18. Lemon Balm

The plant is cultivated to enhance its scent and emits a refreshing lemon aroma whenever the winds blow. It is possible to harvest the leaves picked and used them to prepare tea, or for essential oils. Honey bees are also fond of lemon balm as well as honey made from the nectar of this plant is infused with the scent of mint and citrus.

19. Lemon Basil

The lemon basil plant is a year-round crop It is particularly well-loved by Asian as well as Middle Eastern cuisine. While it may have certain elements of the traditional basil aroma and flavor but the predominant scent and taste are of lemon. It can be cooked, raw, and dried, based on the recipe and way of cooking.

20. Lemon Cucumber

Lemon cucumbers taste similar to cucumbers but develop into small pale yellow-green spheres around as big as golf balls. Inside their flesh, the cucumbers are light green with edible white seeds and an incredibly juicy, crisp texture. Contrary to other fruits that are named in honor of lemons, they do not have any lemon flavor.

21. Lemon Drop Melon

Lemon Drop melons have golden yellow skin with ridges and an oblong-like shape. Inside the flesh is firm, hard and has a light green hue that is similar to honeydew melons. It’s a taste of watermelon and honeydew with the distinct acidity of lemon shining through.

22. Lemon Drop Pepper

Lemon Drop peppers are small colorful hot chilies that are bright and yellow, with distinct lemony notes. They’re indigenous to Peru which is where they are most frequently used in sauces as well as snacks. Their heat is mitigated by the citrus taste and sweetness which makes them perfect for hot salsas with a strong flavor and full of flavor. sauce. They’re more potent than a jalapeno, but not so hot as cayenne and tabasco.

23. Lemongrass

Lemongrass resembles a huge green onion or a small leak, but it’s got an exotic citrus scent and flavor that is reflected in its name. The younger lemongrass is sweeter and more tender It becomes fibrous and less delicious as it gets older. If you’ve got some you wish to keep soft it is best to keep them in the freezer.

24. Lemon Plum

The lemon plum is named after the yellow color of its skin as well as the shape of the lemon, yet they still retain the crisp texture and delicious flavor of a plum. As the fruit matures, the color intensifies to a reddish hue. It is best to eat them fresh off the tree, however, if you plan to bake them, make sure to select them when they’re young and yellow as they’ll have firmer flesh and a more acidic taste, perfect to bake with.

25. Lemon Verbena

It is a favored herb for its strong lemon flavor that is more intense than other herbs that have similar flavors, however, it is sour when eaten raw and fresh. The leaves possess a distinct lemon scent with hints of ginger-spiced. It is great in desserts and dishes even though it’s natively to Argentina and Chile however, it’s a favorite with people in France as well as Spain.

26. Lentils

Lentils are a great source of plant-based protein and cook more quickly than most other seeds in the legume group. They also have a soft and soupy texture which makes them perfect to make patties, for example, vegetable-based burger patties and protein bites. Based on the color of lentils, they typically have a mild, earthy taste that is similar to a bean.

27. Lettuce

Although it might be surprised it is an element of daisy plants. There are a variety of types of lettuce however, they’re all edible and are used typically used in salads.

Lettuce can be found in heads that are tightly packed or with loose wispy leaves. The flavor of lettuce is different. Certain lettuces are mostly water with no flavor and others are extremely acidic or possess a spicy edge.

28. Licorice Root

Licorice roots resemble branches with medium-to-dark brown bark. They’re typically harvested at around 1-inch in size. It was traditionally used for its medicinal properties but is more well-known nowadays for its flavor, which the black licorice-flavored candies are named after.

29. Li Jujube

Li Jujubes are a long-standing Chinese fruit that appears similar to tiny light green apples that have turned brown. The flesh is crisp and juicy. It is also like an apple however, it is only one pit inside the fruit. The fruit is extremely sweet, with a little bit of acidity. The fruit can be consumed raw or raw and juiced, used in desserts or for savory dishes, or even made into wine.

30. Likok

The look is a kind of round, small and bitter eggplant that is small, round, and bitter. They are smooth and shiny skin, which is yellow-green and has off-white flesh that is the characteristic soft texture of the eggplant. Because of its bitter taste, the look is usually used in curries or chutneys, recipes that contain many spices to balance the taste.

31. Lilly Pilly

Lilly pilly fruits grow in clusters and are around similar to cherries. They are pink-red and have crisp, yet juicy, white flesh. They have a metallic taste with a tart spice that can be overwhelming when eaten raw and are usually added to jams, syrups, or Chutneys.

32. Lima Beans

Lima beans, also known as butter beans are a variety of legume that is eaten fresh, taken out of the pod, and dried. They’re among the biggest kinds of beans, typically white or green, though there are varieties that have beautiful stripes and colors such as purple or red. They are a delicious taste and texture.

33. Limau

Limau is a variety of lime-green citrus that is cultivated mainly in Asia and ranges in size from small ones, such as the Kasturi which are just 2 inches in diameter to extremely large. For instance, the Bali Limau can reach over 10 inches in diameter. They possess the aroma and acidity of citrus with different degrees of sweetness dependent on the kind.

34. Lime

Limes are a small, oval citrus fruit that is famous for its unique color, lime green. They are characterized by the appearance of thin, oily skin and segments of pale green flesh. They have a floral citrus fragrance as well as a tangy vibrant flavor that is high in acidity. Some varieties, like Key limes, taste sweeter.

35. Lime Mint

Lime mint is a kind of mint with distinct citrus notes that are present in both its aroma and flavor. The flavor is stronger when the herb is crushed to allow the essential oils to be released.

36. Limequats

Limequats are small yellow citrus fruits that are characterized by light green flesh. They resemble tiny lemons and have a bittersweet tart taste that is perfect to add garnishes with or in syrups, dressings, or dressings.

37. Limestone Lettuce

Limestone lettuce is one of the varieties of butter lettuce which is very compact and small however the leaves are not as tight. The leaves grow larger when they get bigger, becoming dark, waxy green. It’s deliciously sweet-flavored lettuce that has a creamy texture.

38. Limpets

Limpets are marine snails that can be eaten and, unlike other marine snails, are safe to catch. People eat them straight from the shell however you can also eat them canned, cooked, or eaten raw, with butter.

39. Lingcod

Lingcod is one of the fish species that live throughout the Pacific coast, from the Gulf of Alaska down to Baja California, Mexico. They’re not related to Ling or Cod however they’re named because they resemble the fish. They’re a very popular fish to eat that is particularly tasty for cooking chips and fish in the English style.

40. Lipstick Pepper

Lipstick peppers are small, big red peppers that have tapered, waxy skin. They can be as long as 4 inches and are stuffed with fresh and crisp flesh that is, despite being a chili pepper, tastes fruity and sweet, not hot.

41. Lionfish

Lionfish are very attractive stripe-striped fish that is indigenous to the South Pacific and Indian oceans they are now classified as extinct fish species that is found in the Atlantic Ocean. They’re venomous, and the process of catching and cooking them has to be handled with care, however, they’re safe to eat and feature soft, flaky flesh.

42. Lion’s Mane Mushroom

Lion’s Mane mushrooms have recently been regarded as a superfood that promotes mental health and clarity. They’ve been utilized in traditional medicines for centuries, especially for their use in China as well as Japan. The large off-white, white mushrooms are found all over the world in mild climates. They have a light fishy flavor.

43. Littleneck Clams

Littlenecks are clams of a tiny size that are found throughout the Northeast coast of the US in a very hard shell. They are usually eaten in a raw form or lightly steamed, spiced with oil or butter, and usually accompanied by hot sauce.

44. Liver

The liver is thought to be one of the richest in nutrients food items on the planet, however, it comes with a strong taste that divides people into either loving it or hating it. It’s fairly inexpensive and is available from the majority of popular animals for food, such as cows, pigs, ducks, chickens, and even lamb.

45. Llama

Llama is generally thought to be game meat, but it’s also a farm animal. It’s red meat with a healthy amount of fat that is very tender, however, it has an eerie, gamey taste. The consumption of llama is prohibited in several countries, but it was common meat for some people throughout time.

46. Lobster

Lobster is regarded as a delicious delicacy and is among the most sought-after varieties of shellfish. The flavor is frequently similar to crab, with the texture of shrimp, but it can differ depending on how it’s cooked and served. It’s low in fat, with an abundance of protein as well as minerals and vitamins.

47. Lobster Mushroom

Lobsters are known for the honor of their appearance. It is rough, mottled, uneven, and red with wavy edges, which make them appear almost like coral. The taste is sweet and nutty, but not overpowering. They should be cooked, and can’t be consumed raw.

48. Lodi Apples

Lodi apples are green and yellow with white flesh that is quite tender for an apple. They are tart and can be used to make applesauce or apple pie. They hold exceptionally well in freezing.

49. Loganberries

Loganberries can be described as a between raspberries and blackberries. They transform into a black red once they’re mature and are mildly flavored and have a touch of acidity of raspberries.

50. Longan

Longans are a type of fruit that is like rambutan or lychee that have a jelly-like, transparent sweet tropical flesh surrounded by one hard seed. The skin of longan is an ecru-beige color, with a rough bark-like texture.

51. Long Island The Cheese Pumpkin

It is the Long Island Cheese pumpkin is named after its shape, which is reminiscent of an ice cream wheel, and not for the flavor. They are tiny white-skinned pumpkins with an apricot-like flavor that is especially sought-after for the use in pumpkin pie.

52. Long Neck Avocados

The Long Neck avocado is an elongated variety of avocados that can reach more than a foot in length with a long flat “neck.” Aside from the shape, they also have the same creamy texture and creamy taste as an avocado that is normally used.

53. Long Squash

Long squash, also called Opo squash is highly varied. It could grow to between 6 inches and 3 feet in length and can be straight and long or curving, or large and plump. The skin color varies between green and yellow but is usually extremely firm. The flesh is white, firm, and heavily seeded. It becomes more bitter with age.

54. Loquats

They are warm yellow ovals or teardrop-shaped fruit, similar to an Apricot. They can be smooth or fuzzy-skinned, and feature soft flesh and a large number of seeds. The taste is tart and citrusy at first, but then it turns to a sweet, peach, or mango-like flavor.

55. Lotus Root

Lotus roots are the root of the lotus flower plant. It can reach as high as 4 feet long. It appears similar to potatoes until you cut them. In the pale yellow flesh, some holes make it appear exquisitely decorated. Lotus root is soft and starchy, much like the taro root.

56. Lovage

The Lovage plant is very popular in England however, it’s less common in America. It’s an herb that has aromatic leaves that have a flavor similar to celery that it can be used as a simple substitute in all recipes. Lovage is a great ingredient in stews and soups however, it is also a flavor enhancer for butter, drinks, and salads with greens.

57. Lulo Fruit

Lulo fruits are small, a tropical fruit that looks and tastes as if they could belong to the citrus family, however, they’re closer to eggplants. They feature an orange-yellow peel that isn’t eaten often and a pulpy, green flesh that is full of tiny seeds. They are a flavor that is a combination of citrus fruits, kiwis, and pineapple.

58. Langsat

Langsats are tiny fruits that are cultivated in large clusters similar to plums. They feature a tough brown rind that’s susceptible to blemishes. The flesh inside is split into sections, similar to citrus fruits. They’re sour and get sweeter as they get older and taste like an amalgamation of a grapefruit and a grape.

59. Lychee Fruit

Lychee fruit grows in clusters that are about the same size and shape as walnuts. They have leathery skin that’s green when young and then turns an ethereal red once they’re mature. They’re also covered with dark spikes. The inside of the fruit is jelly-like and very delicious with a tropical flavor that is similar to an amalgamation of sweet pineapple and a watery strawberry.

Norah Clark

Norah Clark

Norah Clark, the founder and editor of YummyTasteFood! She's a seasoned food writer and editor with over a decade of experience in the hospitality industry as a former pastry chef, sous chef, and barista. When not writing about food, she explores new recipes or travels the world for culinary inspiration.

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