Black radish is a plant of the brassicaceae family cultivated and used for human consumption.

The origins of black radish date back several centuries BC. First cultivated in China, it then conquered the ancient Greeks and Romans. It seems that it was not until the 18th century that black radish, native to Eastern Europe, was consumed in France.

Botanists believe that black radish was the first species of radish cultivated by humans. We know that the Egyptians already cultivated it in the time of the pharaohs, as hieroglyphs representing it have been found in the temple of Karnak.

One of the components that generates interest in the plant is "raphanin" (sulforaphene isothiocyanate), a glycoside that generates a sulfurous essence.