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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 common and widespread in Europe as a souring and seasoning agent, as well as for deglazing fried food, even among the poorer social classes. In medieval medicine, this natural product was recommended for its soothing effect on the stomach and digestion. Eventually, it was increasingly supplanted by the lemon, which was introduced and popularised in increased quantities in Europe by crusaders and pilgrims from the 12th century onwards.

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