1
Celery
Apium graveolens
A pale-green, fibrous, intensely aromatic stalk used as both vegetable and aromatic base — a key member of French *mirepoix* and the *holy trinity* of Cajun cooking.
You're looking for 6-letter vegetables containing L — here are 6 matches, each linked to a full profile.
List of 6-letter Vegetables that contain L
2
Fennel
Foeniculum vulgare
A bulb-and-frond vegetable with a delicate anise flavor — eaten raw in salads, roasted whole, or braised with citrus, and producing seeds used as a fragrant spice.
3
Garlic
Allium sativum
A pungent bulbous member of the allium family, used worldwide for its sharp aromatic warmth, and one of humanity's oldest cultivated medicinal foods.
4
Lentil
Lens culinaris
One of humanity's oldest cultivated plants — small lens-shaped legume seeds that cook quickly without soaking, providing exceptional plant protein; the foundation of Indian dal, French lentilles du Puy, and Middle Eastern mujaddara.
5
Sorrel
Rumex acetosa (common sorrel); Rumex scutatus (French sorrel)
A sharp, lemony herb-leaf vegetable with one of the most intensely sour tastes in the vegetable garden — its oxalic acid content gives it a flavour like lemon juice with green leafy notes; used in French sorrel soup, as a sauce with fish, wilted with cream, or raw in salads where it cuts through richness.
6
Ulluco
Ullucus tuberosus
A small, brightly colored Andean tuber — pink, yellow, red, or speckled — eaten across Peru, Bolivia, and Ecuador for its waxy, slightly mucilaginous flesh and earthy sweetness.
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