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Lettuce: Lettuces are green leafy vegetable. Mostly used in salads and sandwiches and taken as raw. Many green and red leaf types are available. Buy only fresh and brightly colored ones and wash before use.
Lemon Grass: Lemon Grass is a stiff grass like vegetable having lemon flavor and is used as flavoring agent in many South East Asian dishes. Available fresh in most Asian markets.
How to use :-
Use only the soft inner portion from 4 to 6 inches of the stalks from bottom discarding the outer leaves. Chop or crush.
Lemon Juice: Lemon juice is extracted from fresh lemon. Lemons are oval, yellow colored citrus fruit. Lemon juice is available in bottle but best is to squeeze out and then strain from the fresh ones.
Lemon Leaf: Leaf (green) of the lemon plant. Used as flavoring agent in many South East Asian dishes.
Leek: Leek are long and cylindrical vegetable with dark green leaves and white roots. Select small to medium size which are bright with unblemished leaves.
How to use :-
Trim the leeks, discarding the roots and tough green tops. Slit the leeks lengthwise in half and wash thoroughly under cold running water.
Place each leek half, cut-side down on the chopping board. Cut across into about 1/4 inch slices.
Lemon: Fresh, tart lemons are extremely aromatic because they're high in essential oils. The juice and zest of lemons are used to flavor many sweet dishes from pies to cakes and cookies, as well as savory dishes, such as roast chicken and grilled fish. Make old-fashioned lemonade by combining cooled sugar syrup with freshly squeezed lemon juice. (Generally, 2 to 2-1/2 lemons will yield about 1/2 cup of juice.)
Lemon Zest: The skin of the lemon, used as flavoring.
Lal Saag: Red spinach. Available in Chinese grocery stores or Indian grocery store.
Lotus stem: Known as Kamal Kakri. It is available in Indian/Chinese grocery stores
