Story behind the art of Leila Ali
Botanical Art Worldwide 2025-A More Abundant Future:
Diversity in Garden, Farm, and Field
American Society of Botanical Artists at the Foundry Art Centre, St. Charles, MO
Black Radish
Raphanus sativus var. niger
I like radishes. I have enjoyed them since my early childhood always paired with olives and onions. This mix, usually served at our lunchtime table, comes from the Middle Eastern part of my family (the other side is from Latin America). I have kept this tradition alive in my meal preparation, which is why I always try to find delicious organic radishes in local stores.
One Sunday at Muller Farmers Market in Austin, Texas, I was on the hunt for my radishes when something caught my eye: a sign at a vegetable stall advertising “Black Radishes.” I was intrigued. A black radish? I’d never heard of that before. The plant was enormous. At first glance, its rough, charcoal-colored skin and green leaves were interesting but not particularly appealing. Still, it was a new kind of radish for me, so I decided to give it a chance. I brought it home, eager to explore its botanical and culinary properties.
As I held it under the sunlight in my studio, I noticed its hidden beauty. The faint grayscale of the dark skin revealed a subtle pattern on the bulb's surface. The leaves were irregular, wavy, and lobed in a variety of greens. The stark white flesh inside was striking. Additionally, the leaves had a tough, hairy texture resembling tiny thorns, and they showed a pronounced network of veins on the underside, branching out from sturdy stalks. Every detail spoke of resilience and mystery. It was indeed an unusual root vegetable.
It became a fascinating specimen to portray. As I painted, my curiosity about the black radish's history grew, prompting me to research its background. I learned that black radishes were once revered for their medicinal properties in ancient Egypt, where they also served as sustenance for the workers building the pyramids. In medieval Europe, they were the most common variety of radish, prized for their ability to endure harsh winters and to fight off infections. This vegetable has a long and very interesting legacy of survival and resistance throughout the ages.
They were cultivated until the early 20th century. With the introduction of the smoother, milder, and smaller red and white spring varieties, the pungent, earthy, and spicy black radishes were forgotten. Despite being considered an ancient and relatively rare variety – available only at farmers markets, specialty grocers, or cultivated in home gardens – black radishes are experiencing renewed popularity as a healthy food and an exotic ingredient in modern cuisine. People tend to have strong feelings about them: they either love or hate them. They can be a difficult ingredient, and choosing wisely how to prepare and enjoy them is essential! I used mine raw in a salad, and that was perfect. After all, I like radishes.
The black radish reminds me that every plant has a story waiting to be uncovered, not just in words but through botanical art. Once overlooked, it had become more than a subject for my artwork. It has transformed into a symbol of endurance and connection, bringing history, nature, and humanity together on a single page. Rediscovering this kind of disregarded vegetable has been a remarkable experience for me because broadening the list of plants that help sustain us on this planet contributes to a more abundant future.
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