köken: From Bohne (“bean”) + Kraut (“herb”). So named because savory in German cuisine is used especially with beans (green beans as well as broad beans). Compare Dutch bonenkruid.
köken: From a Middle Persian simple term seen in the first compound part of Arabic مَرْزَنْجُوش (marzanjūš, “marjoram”) + ـه (-a), look there for more.
savory, plant of the genus Satureja, used in particular of those species and varieties used as culinary herbs
eş: boonkruid
köken: Compound of boon (“bean”) + -en- + kruid (“herb”). Named for its use along with legumes, its primary use in Dutch cooking. Cf. German Bohnenkraut, one of the two terms might have been calqued from the other.
上手い, 巧い: good at something, skillful · 美味い, 旨い, 甘い, 甘美い, 味い, 美い: delicious, tasty · 旨い, 美い: favorable, preferable, good
eş: おいしい, 美味しい, 美味, んまい, うんまい, たくみ
köken: From Early Middle Japanese adjective うまし (umashi), with the 終(しゅう)止(し)形(けい) (shūshikei, “predicative form”) ending in し (shi) first replaced with the 連(れん)体(たい)形(けい) (rentaikei, “attributive form”) ending in き (ki), and then with the medial /-k-/ falling out to result in an ending of い (i). From Old Japanese. Found in the Man'yōshū, completed some time after 759 CE. Sometimes reconstructed as…