ANSWER Dill Pickle, normally a whole cucumber in brine with dill stems.Anethum graveolens is not really the thing pickled, and yet it gives its name to such an item.
This familiar word comes from an alteration of the Middle English for odour or taste, and is derived in turn from a Middle French term meaning something left behind, or released. ANSWER Kummel, the generic name for Fennel, Caraway and Cumin in German.The same term is used in an European language for these three different spices, and so this name is also the name for a liqueur where any one may be used as a flavouring agent. Capers, the buds seen below, are used in cooking and were named after the fact their aroma was sort of goat-y.
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