Vegetables with exactly 7 letters that contain L — full profile for each.
You're looking for 7-letter vegetables containing L — here are 9 matches, each linked to a full profile.
A peppery, slightly bitter salad leaf with a distinctive mustardy heat that intensifies as the plant ages — also called rocket in Britain and Australia; a Mediterranean staple increasingly consumed worldwide.
A Chinese variety of lettuce grown for its thick fleshy stem rather than its leaves — sliced into matchsticks or chunks for stir-fries, with a crispy mild flavor between celery and lettuce.
A common ornamental garden flower whose unopened buds and just-opened flowers are a Chinese vegetable — used dried in stir-fries, fresh in salads, and as a thickener in hot-and-sour soup.
A crisp leafy green grown in dozens of varieties from delicate butterhead to crunchy iceberg, the foundation of cold salads everywhere.
The sting that becomes a virtue in the pot — stinging nettles are one of Britain's most nutritious wild vegetables, with young spring tips packed with iron, vitamin C, and protein; blanching removes the sting completely and leaves a deep green, earthy leaf used in soups, risotto, pasta, tea, and beer.
An aromatic herb-leaf with a complex, distinctive flavour somewhere between basil, mint, and anise — red and green varieties are central to Japanese, Korean, and Southeast Asian cuisines; the green variety (*shiso*) wraps sashimi and flavours rice; the red variety colours pickled plums and sesame oil in Japanese cooking.
The "oyster plant" — a long, white-rooted or black-skinned root vegetable that tastes faintly of oysters when cooked; popular in Victorian Britain and 19th-century European cooking, it declined into obscurity in the 20th century but is now experiencing a revival among chefs interested in forgotten vegetables.
A British coastal native cultivated as a luxury spring vegetable — the young shoots are blanched by covering the crowns in early spring to exclude light, producing ivory-white, tender spears with a mild, nutty, slightly bitter flavour reminiscent of asparagus; once highly prized at Victorian tables, it fell out of fashion but has been revived by chefs and kitchen gardeners seeking heritage vegetables.
A small, mild, refined onion relative — the preferred onion of French cuisine, with a softer flavor and more delicate texture than common bulb onions.
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