 Its use in Germany has been documented to the 16th century, when it was used as medicine, and as a food, whereby its leaves were consumed as a vegetable.Garlic has never played a large role in traditional German cuisine, but has risen in popularity in recent decades due to the influence of French, Italian, Spanish, Portuguese, Greek, and Turkish cuisines.Ramson, a rediscovered herb from earlier centuries, has become quite popular again since the 1990s.