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Basil
Ocimum basilicum
A fragrant Mediterranean herb central to Italian, Thai, and Vietnamese cuisines — with dozens of varieties from sweet Genovese to lemon to holy Thai basil, each with distinct flavor profiles.
This page lists vegetables that end with L. 6 vegetables are detailed below. Each entry below is a doorway into a full profile — not just a name on a list.
List of Vegetables That End With L
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Dill
Anethum graveolens
A feathery aromatic herb that defines Scandinavian, Eastern European, and Eastern Mediterranean cuisine — fresh leaves on cured fish, dried seeds in pickles and breads, and the foundation of Russian and Greek summer cooking.
3
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.
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
Nopal
Opuntia ficus-indica
The flat, paddle-shaped pad of the prickly pear cactus — eaten across Mexico as a vegetable, slicing into salads, stews, and grilled tacos with a slightly tart green flavor.
6
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.
Looking for more vegetables?
Try vegetables that start with L, or contain L anywhere. Or browse the full vegetables index.