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 […]

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, […]

Lemon Leaf

Leaf (green) of the lemon plant. Used as flavoring agent in many South East Asian dishes.

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 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 […]

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.

Kalmi Saag

Known as Water Spinach. The plant is marketed in bundles, resembling European water-cress, with small leaves attached to the main stem. Water Spinach can be grown in water or in moist beds on land. (Chinese: Ung Choy, Yeung Choy, English: Convolvulus, Filipino: Kang Kung) Available in Chinese or Indian grocery stores.