The black Spanish radish belongs to the crucifer family. Originally, the radish comes from the Near East but is today distributed worldwide. The use of radish was already in evidence in Egypt 2,500 years before the birth of Christ. Although the radish group is very varied in shape and colour, the black Spanish and/or winter radish still represents a particular speciality. Contributing to this is its velvety, inky black outer colour.

The black Spanish radish is sown directly into the soil in July and August. It prefers a deeply tilled, humus-rich soil with a balanced supply of water. Growth conditions that are too dry, together with excessive heat, lead to radishes that are furry inside and unpleasantly sharp. The light areas of North Germany with their balanced climate therefore offer the best prerequisites for the cultivation of winter radish. The black Spanish radish is only slightly frost-hardy and must therefore be harvested before the first frost. The black Spanish radish is however well suited to storage and is available for good quality fresh preparation throughout the winter. This typical seasonal pattern is ultimately why the black Spanish radish has earned the name of winter radish.