σκόρδον: Difference between revisions

|trtx=Afrikaans: knoffel; Akkadian: 𒋧; Alabama: kosòoma; Albanian: hudhër; Amharic: ነጭ ሽንኩርት; Andi: ражи; Arabic: ثُوم‎, ثُومَة‎; Egyptian Arabic: توم‎; Aragonese: allo; Archi: лачи; Armenian: սխտոր; Aromanian: alj, aljiu; Assamese: নহৰু; Asturian: ayu; Atayal: niniku; Avar: ражи; Avestan: 𐬎𐬭𐬎𐬎𐬁𐬯𐬥𐬁‎; Azerbaijani: sarımsaq; Bashkir: һарымһаҡ; Basque: baratxuri; Belarusian: часнок, часнык; Bengali: রসুন; Bikol Central: bawang; Bouyei: hol, golsois; Breton: kignen; Bulgarian: чесън, чеснов лук; Burmese: ကြက်သွန်ဖြူ; Catalan: all; Cebuano: ahos; Chichewa: adyo; Chinese Cantonese: 蒜頭, 蒜头; Dungan: суан, суантэ; Mandarin: 大蒜, 蒜頭, 蒜头; Min Nan: 蒜頭, 蒜头; Wu: 蒜; Chuvash: ыхра; Czech: česnek, knobloch; Dalmatian: ail; Danish: hvidløg; Dutch: [[knoflook]]; Dzongkha: སྐྱ་སྒོགཔ; Elfdalian: waitlok; Esperanto: ajlo; Estonian: küüslauk; Faroese: hvítleykur; Finnish: kynsilaukka; valkosipuli; Flemish West Flemish: look; French: [[ail]]; Frisian West Frisian: knyflok; Friulian: ai; Gagauz: sarmısak; Galician: allo; Georgian: ნიორი; German: [[Knoblauch]], [[Knobi]], [[Knofi]], [[Knofel]]; Greek: [[σκόρδο]]; Ancient Greek: [[σκόροδον]], [[σκόρδον]], [[σκορδονία]], [[σκορδόνιον]], [[ἀγλίθιον]], [[ἀγλίδιον]], [[ἐλαφόσκορδον]], [[ἄλλην]], [[βάκκαρις]], [[ἐλαφοβόσκον]], [[ἄλιον]]; Greenlandic: hvidløgi; Gujarati: લસણ; Haitian Creole: lay; Hausa: àlbásà mai go; Hawaiian: ʻakaʻakai pilau, ʻakaʻakai pupu, kalika; Hebrew: שׁוּם‎; Higaonon: lansuna; Hindi: लहसुन; Hittite: 𒉿𒀸𒄩𒅈; Hungarian: fokhagyma; Hunsrik: Knuwloch; Icelandic: hvítlaukur, geirlaukur; Ido: alio; Ilocano: bawang; Indonesian: bawang putih; Interlingua: allio; Irish: gairleog; Isan: เทียม; Italian: [[aglio]]; Japanese: 大蒜, 蒜, 葫, ガーリック; Javanese: bawang; Kabuverdianu: adju, óie; Kalmyk: сәрмсг; Kannada: ಬೆಳ್ಳುಳ್ಳಿ; Karachay-Balkar: сарсмакъ, сарымсах; Karakalpak: sarımsaq; Kazakh: сарымсақ; Khmer: ខ្ទឹមស; Kikai: 蒜, 葫; Korean: 마늘; Kumyk: самурсакъ; Kurdish Central Kurdish: سیر‎; Northern Kurdish: sîr; Kyrgyz: сарымсак; Lao: ຜັກທຽມ; Latin: [[allium]]; Latvian: ķiploks; Lithuanian: česnakas; Lombard: ai; Low German: Knuuflook; Luxembourgish: Knuewelek; Macedonian: лук; Malay: bawang putih; Malayalam: വെളുത്തുള്ളി; Maltese: tewm; Manchu: ᠰᡠᠸᠠᠨ᠋ᡩ᠋ᠠ; Maori: kariki; Marathi: लसूण; Megleno-Romanian: al'; Mongolian: сармис, ᠰᠠᠷᠢᠮᠰᠠᠭ; Nahuatl: caxtillan xonacatl; Navajo: tłʼohchin díchʼííʼí; Neapolitan: àglio; Nepali: लसुन; Ngazidja Comorian: itrungu thwaumu; Norman: ail; Northern Altai: шарымсак; Northern Sami: vilgeslávki; Northern Norwegian Bokmål: hvitløk; Nynorsk: kvitlauk; Occitan: alh; Okinawan: 蒜, 葫; Old East Slavic: чеснокъ; Ossetian: нуры; Papiamentu: konofló; Pashto: هوږه‎, اوږه‎; Persian: سیر‎; Phu Piedmontese: ai; Polish: czosnek; Portuguese: [[alho]]; Quechua: ananisikim; Rajasthani: लसण; Romani: sir; Romanian: usturoi, ai; Romansch: agl; Russian: [[чеснок]]; Sanskrit: लशुन; Sardinian Campidanese: allu; Scottish Gaelic: creamh, gairleag; Serbo-Croatian Cyrillic: чѐшња̄к, бели лук, бијели лук; Roman: čèšnjak, beli luk, bijeli luk; Sicilian: agghiu; Sinhalese: සුදු ලූනු; Slovak: cesnak; Slovene: česen; Somali: toon; Sorbian Lower Sorbian: kobołk; Southern Altai: сарымсак, шуму; Southern Spanish: ajo; Swahili: kitunguu saumu, somu, thumu; Swedish: vitlök; Sylheti: ꠞꠃꠘ; Tagalog: bawang; Tajik: сир, сирпиёз; Tamil: பூண்டு; Tatar: сарымсак; Telugu: వెల్లుల్లి; Thai: กระเทียม; Tibetan: སྒོག་པ; Turkish: sarımsak; Turkmen: sarymsak; Ukrainian: часник, чосник; Urdu: لہسن‎; Uyghur: سامساق‎; Uzbek: sarimsoq; Venetian: ajo; Vietnamese: tỏi; Vilamovian: knöwłoch; Volapük: läl; Welsh: garlleg, craf; White Hmong: qej; Yakut: чочунаах; Yiddish: קנאָבל‎; Yoron: 蒜, 葫; Zazaki: sir; Zhuang: ho