Grape agaric

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Term for the juice of unripe grapes, derived from the Middle French "Vert Jus" (green juice). In Germany, the term agrest (agraz) was in use from the 12th to the 19th century. Verjus was already well known in Europe in ancient times as a food and remedy, as reported by Pliny the Elder (23-79). In the Middle Ages, the juice was widely used in Europe as an acidulant and condiment, as well as to deglaze roasted food, even in poorer social classes. In medieval medicine, the juice was...

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