1530s, porage "thickened soup of vegetables boiled in water, with or without meat," an alteration of pottage, perhaps from influence of Middle English porray, porreie "leek broth," which is from Old French poree "leek soup," from Vulgar Latin *porrata, from Latin porrum "leek." Or perhaps the modern word is a corruption of porray itself, by influence of pottage.
The spelling with -idge is attested from c. 1600. The meaning "food made by slowly stirring meal or flour of oats, peas, etc. into water or milk while boiling till a thick mass is formed" is from 1640s, first in Scottish.
rare metallic element, 1885, coined in Modern Latin by discoverer Carl Auer von Welsbach (1858-1929) from Greek prasios "leek-green" (from prason "leek;" traditionally identified with Latin porrum "leek," which suggests a PIE *prso-) + didymos "double" (from PIE root *dwo- "two").
The name didymia was given to an earth in 1840, so called because it was a "twin" to lanthana. When didymia was further analyzed in the 1880s, it was found to have several components, one of which was characterized by green salts and named accordingly, with the elemental suffix -ium.
"slice or small bulb forming together a large bulb, as of garlic," Old English clufu "clove (of garlic), bulb, tuber," from Proto-Germanic *klubo "cleft, thing cloven" (source also of Old High German chlobo, Old Norse klofi), from PIE root *gleubh- "to tear apart, cleave."
Its Germanic cognates mostly lurk in compounds that translate as "clove-leek," such as Old Saxon clufloc, Old High German chlobilouh. Dissimilation produced Dutch knoflook, German Knoblauch.