pungent bulbous culinary herb of the genus Allium, related to the onion, long the national badge of the Welsh, Old English læc (Mercian), leac (West Saxon) "leek, onion, garlic," from Proto-Germanic *lauka- (source also of Old Norse laukr "leek, garlic," Danish løg, Swedish lök "onion," Old Saxon lok "leek," Middle Dutch looc, Dutch look "leek, garlic," Old High German louh, German Lauch "leek"). No certain cognates outside Germanic; Finnish laukka, Russian luk-, Old Church Slavonic luku are said to be from Germanic. Also the final element in garlic.

place name (and surname), Old English leahtun, from earlier *leactun "a garden," from leac (see leek) + tun "farm, settlement, enclosure" (see town (n.)).

"onion like bulbous plant allied to the leek, known to the ancients and much used in cookery," Middle English garlek, from Old English garlec (West Saxon), garleac (Mercian), "garlic," from gar "spear" (in reference to the clove), see gar, + leac "leek" (see leek). Garlic-bread is attested by 1947.

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.