Name for the juice of immature grapes that derives from "Vert Jus" (green juice). In Germany from the 12th to the 19th century the term Agrest (Agraz) was in use. Verjus was already well-known in Europe as a food and remedy in ancient times, of which also Pliny the Elder (23-79) reports. The juice was in the Middle Ages in Europe as acidification and seasoning, as well as for extinguishing fried, for example, widespread. In medieval medicine, this natural product was recommended for its calming effect on the stomach and digestion. Finally, it was increasingly displaced by the lemon, which was introduced and popularized by crusaders and pilgrims from the 12th century to a greater extent to Europe.
There has been a renaissance of Verjus lately. He is because of its mild acidity and the delicate Aromas increasingly appreciated in top gastronomy. The juice is characterized by a balance of sour, sweet, salty and savory aromas. The acid components are much milder and more complex than those of a lemon. There are immature grapes of red and white grape varieties before the veraison (Beginning of ripening) used. For example, the grapes can be a byproduct of the thinning Be (green reading). After this Press the juice is pasteurized and filtered to completion. It is a pure natural product, because usually no preservatives or artificial substances are added. Sometimes it is also mixed with bitter orange, mandarin or grapefruit juice. Today Agrest / Verjus is again produced by many producers.