The Wordhord
In Old English, a wordhord was a hoard of words — a store of language kept close, ready to be drawn on when it mattered most. To unlock the wordhord was to begin to speak with purpose and skill.
One of the earliest and most evocative uses comes from Beowulf, just as the hero prepares to speak for the first time:
Him se yldesta andswarode, The eldest of them answered,
werodes wīsa, wordhord onlēac: the leader of the warriors, unlocked his wordhoard:
“Wē synt gumcynnes Gēata lēode “We are men of the Geatish people,
and Hīgeles heoras; Beowulf is mīn nama…” Hygelac’s hearth-companions; my name is Beowulf…”
To open one’s wordhord is not simply to speak — it is to draw on knowledge, memory, and meaning, and shape them into something that can be shared.
This section gathers reflections on the structure, history, and meaning of English words. You’ll find etymology cards, seasonal explorations, and word-family notes that trace how language grows — not at random, but through stories, roots, and sound.
Each entry examines how a word was built, where it came from, and how its meaning has shifted through time, translation, and use. It’s a place for wordcraft grounded in history — practical, curious, and shaped by the belief that language is not just learnt, but forged.
Gateau
Discover the history of the word ‘gâteau’, from medieval French ‘gastel’ — a high-quality bread — to the elaborate layered cake we know today. Explore its roots in Frankish and Latin, its links to Anglo-Norman ‘wastel’, and the shift from bread to dessert through changes in baking traditions and ingredients.
Biscuit
Explore the word ‘biscuit’: from Latin ‘bis’ (twice) and ‘coquere’ (to cook), through Old French and into modern English. A word that’s travelled through languages, continents and baking traditions — now unpacked in our latest word card set, including spelling tips, morphology, and European translations.
Boulangerie
A language dive into the roots of ‘boulangerie’ — with links to bread, bubbles, and French word endings.
Honeysuckle and Goats
I’ve always loved the smell of honeysuckle. The word goes back to Old English hunigsuge …
épicerie fine
I’ve been looking into the roots of the French word épicerie, the name of many shops in French villages — and it turns out it started with spices.
Chouquette
When I checked the etymology of a little French bakery (tastes a bit like a profiterole without the chocolate or cream) item, I didn’t expect to find a link to cabbages!
Buttercup: a cup of yellow in the May grass
Buttercup is exactly what it says it is: butter-coloured and cup-shaped. This May flower reveals how English compounds and Latin taxonomy name the same plant in strikingly different ways.
Pentecost & Whit
I attended a fairly old fashioned primary school, so the May half-term break was known as the ‘Whit’ holidays …
Beef
Earlier this week, I was discussing Anglo-Norman loan words with one of my students, particularly some of foodstuffs that were adopted following the Norman invasion. ‘Beef’ is one of those words, and it turned out he was making Beef Wellington after the lesson … pastry will be on its way!
Photo: some beef I cooked a few years ago.
Cauldron
I’ve lost count of the times we’ve listened to the ‘Harry Potter’ series in the car, but despite living only 15 mins away from the studios in Leavesden, this is the first time we’ve taken the boys. An influx of Harry Potter related words will now fill my page for the next week or so …
Shrove Tuesday
It’s interesting that our ‘Shrove’ is so different to other European languages. The majority reference fasting - either with a form of that word, or with a link to ‘fat’.
