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.