This vegetable was revered in ancient Egypt for its medicinal properties and even served as sustenance for the workers who built the pyramids. In medieval Europe, it was the most common variety of radish, valued for its hardiness and ability to fight infections during long winters.

By the early 20th century, smoother, milder red and white spring varieties had taken their place, and black radishes almost disappeared from the mainstream. Today, this pungent, earthy, and spicy root is regaining popularity, thanks to renewed interest in heirloom vegetables and sustainable food practices

R. Sativus radice externa nigra

This image is from "Monstrorum Historia", a book written by Ulisse Aldrovandi (1522-1605), an Italian naturalist and physician. The book was published in 1642 in Bologna, Italy.

Raphanus sativus var. niger . Black radish. 16 in * 20 in Watercolor on paper, 2025 Private collection